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 

Copyright 2009 Television Food Network G.P., All Rights Reserved

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, 

Copyright 2009 Television Food Network G.P., All Rights Reserved

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.