Serves: 4 (2 Matzo balls per bowl)
Matzo Ball Ingredients
1 cup Matzo Meal
½ cup water
4 eggs, beaten
⅓ cup melted Crisco or vegetable shortening
1 tsp salt
A dash of white pepper
Note: If balls don’t hold together, add more Matzo Meal.
Matzo Ball Procedure:
1. In a bowl, mix water, melted shortening, salt and pepper to the beaten eggs.
2. Mix well into Matzo Meal.
3. Refrigerate for one hour or overnight (covered).
4. Using a tablespoon, measure out the dough in eight equal-sized dollops onto a cookie sheet.
5. Boil a pot of water.
6. When the water is boiling, wet your hands so the dough does not stick and form balls, dropping one at a time into the boiling water. (Do not make in soup or soup will become cloudy.)
7. Cook balls for 20 – 30 minutes or until the matza balls become light and fluffy.
Soup Ingredients:
1 whole chicken
2 medium-sized carrots, peeled and roughly chopped
2 stalks of celery, roughly chopped
2 sweet onions, peeled and roughly chopped
4 sprigs of fresh dill
1 cup of cooked noodles
Soup Procedure:
1. Combine all ingredients in a stock pot and add enough water to cover.
2. Simmer for 3 hours, or until the chicken is soft and tender and the meat comes off the bone.
3. Strain broth and place back in soup pot. Add the cooked matzo balls and reserve until ready to serve.
4. Remove all skin and bones from chicken and save the soft pieces of meat, breaking into smaller pieces.
To serve:
1. Ladle broth and two matzo balls into each bowl. Add cooked noodles to each bowl. Garnish with pieces of carrots, celery, chunks of shredded chicken and finally, a sprig of fresh dill.
1 cup Matzo Meal
½ cup water
4 eggs, beaten
⅓ cup melted Crisco or vegetable shortening
1 tsp salt
A dash of white pepper
Note: If balls don’t hold together, add more Matzo Meal.
Matzo Ball Procedure:
1. In a bowl, mix water, melted shortening, salt and pepper to the beaten eggs.
2. Mix well into Matzo Meal.
3. Refrigerate for one hour or overnight (covered).
4. Using a tablespoon, measure out the dough in eight equal-sized dollops onto a cookie sheet.
5. Boil a pot of water.
6. When the water is boiling, wet your hands so the dough does not stick and form balls, dropping one at a time into the boiling water. (Do not make in soup or soup will become cloudy.)
7. Cook balls for 20 – 30 minutes or until the matza balls become light and fluffy.
Soup Ingredients:
1 whole chicken
2 medium-sized carrots, peeled and roughly chopped
2 stalks of celery, roughly chopped
2 sweet onions, peeled and roughly chopped
4 sprigs of fresh dill
1 cup of cooked noodles
Soup Procedure:
1. Combine all ingredients in a stock pot and add enough water to cover.
2. Simmer for 3 hours, or until the chicken is soft and tender and the meat comes off the bone.
3. Strain broth and place back in soup pot. Add the cooked matzo balls and reserve until ready to serve.
4. Remove all skin and bones from chicken and save the soft pieces of meat, breaking into smaller pieces.
To serve:
1. Ladle broth and two matzo balls into each bowl. Add cooked noodles to each bowl. Garnish with pieces of carrots, celery, chunks of shredded chicken and finally, a sprig of fresh dill.
Restaurant: Four Seasons Resort - Rancho Encantado Santa Fe
Recipe Type: AuthenticSubmitted By: Four Seasons
Recipe Author: Andrew Cooper, Executive Chef, Four Seasons Resort Rancho Encantado Santa Fe
Original Photograph By: Four Seasons
Photograph Retouched By: Recipe Spy
Recipe Source: http://taste.fourseasons.com/recipe/easy-matzo-ball-soup/