Friday, February 5, 2010

Bobby Flays Throwdown's Matzo Ball Soup


1

Throwdown's Matzo Ball Soup

Recipe courtesy Bobby Flay

Prep Time:
30 min
Inactive Prep Time:
8 hr 0 min
Cook Time:
3 hr 25 min
Level:
Easy
Serves:
8 servings

Ingredients

Matzo Balls:  6 tablespoons chicken fat  3 tablespoons finely chopped chives  4 large eggs  1/4 cup finely chopped fresh dill  2 tablespoons seltzer water  1 teaspoon sugar  1 1/4 teaspoons kosher salt  1/4 teaspoon ground black pepper  1 cup unsalted matzo meal  Chicken Stock:  2 large yellow onions, quartered  3 carrots, cut into 2-inch pieces 

2

Throwdown's Matzo Ball Soup

Recipe courtesy Bobby Flay

3 stalks celery, cut into 2-inch pieces  2 bay leaves  1 teaspoon white peppercorns  1 small bunch parsley  10 sprigs fresh thyme  1 (3-pound) chicken  3 lbs chicken bones, neck included  Water  2 jalapeno peppers, roasted and slit  Salt and freshly ground black pepper  Chopped fresh dill leaves

Directions

For the matzo balls:  Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to  cool slightly.  In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the  matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8  hours and up to 24 hours.  Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, 

3

Throwdown's Matzo Ball Soup

Recipe courtesy Bobby Flay

about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about  1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes  before serving. Ladle the soup into individual bowls and serve.  For the chicken stock:  Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil,  over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every  15 minutes, for 3 hours. Strain into a large bowl and discard the solids.  Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes  or of simmering, then remove. Season with salt, pepper and freshly chopped dill. 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...