Ingredients
- FOR THE CONSOMME
- 1 pound chicken (necks, backs & wings)
- 1/2 ounce chicken bouillon base (such as Better Than Bouillon)
- 1 celery stalk, rough chopped
- 1 small white onion (quartered)
- 1/4 teaspoon Maggi Seasoning (ck the net if in doubt about this)
- 1/4 teaspoon yellow food coloring (optional)
- Salt & pepper to taste
- FOR THE MATZO BALLS
- 8 large eggs
- 1 cup shortening (liquid shortening or olive oil, plus more for rolling matzo balls)
- 1 cup water, scant
- 448 grams matzo meal (4 cups)
- 1/4 teaspoon Maggi Seasoning
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
How to Make
-
FOR THE CONSOMME
-
Step 1: Combine the 1st 4 ingredients w/6 cups water. Add Maggi seasoning, food coloring, salt & pepper. Bring to a boil. Turn down heat & simmer for 1 hr.
-
FOR THE MATZO BALLS
-
Step 2: In a lrg bowl, mix the eggs, oil, water, matzo meal, Maggi Seasoning, salt & pepper until just incorporated.
-
Step 3: Oil your hands. Working as gently as possible, form round balls about the size of a billiard ball.
-
Step 4: Boil the matzo balls in the consommé until cooked through & soft (about 45 min).
-
Step 5: Divide the matzo balls evenly between 4 lrg bowls, allotting 2 matzo balls & 2 cups consommé per serving.
Tips & Variations
- No special items are required
We hope you enjoy this recipe!
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