Chasen Beef Belmon8t Matzo Balls Soup

Step 1: Beef:

Step 2: Place short ribs and broth in a large dutch oven.

Step 3: Add water to cover ribs, and bring to a boil.

Step 4: Reduce heat and simmer, skim foam from the broth.

Step 5: Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string.

Step 6: Place the bundle in the broth with salt and pepper.

Step 7: Simmer

Step 8: Covered, for about 1 1/2 hours or until meat is very tender and falls off the bone.

Step 9: Remove the bouquet garni and strain the broth.

Step 10: Return the broth and meat to the pan.

Step 11: Stir in the carrots, leeks and celery.

Step 12: Bring mixture to a boil.

Step 13: Reduce heat and simmer, covered for 10 minutes or until vegetables are tender.

Step 14: Return mixture to the boil add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente).

Step 15: Remove meat

Step 16: And separate meat from bones.

Step 17: Have soup at room temperature or warmer and add matzo balls

Step 18: Simmer for 5 minutes.

Step 19: Serve soup first with 2 or 3 matzo balls per bowl.

Step 20: Slice meat and garnish plate.

Step 21: FOR THE MATZO BALLS:

Step 22: Blend oil with eggs.

Step 23: Mix matso meal with salt, and combine these 2 mixtures and blend well.

Step 24: Add water and mix until uniform.

Step 25: Cover mixture and refrigerate for one hour.

Step 26: In a 3-quart pot

Step 27: Bring 2 quarts of water to a full boil, adding salt if desired.

Step 28: From the refrigerated mix

Step 29: Form about 16 matzo balls, each 1 inch in diameter.

Step 30: Reduce flame and drop matzo balls into the gently boiling water.

Step 31: Cover pot and cook 30 minutes.

Step 32: Remove matzo balls from water

Step 33: Add to the Boiled Beef Belmont soup.

Step 34: The soup is seved separately from the platter of boiled beef.