Its been getting pretty chilly here in San Francisco, so I decided to make matzo ball soup from scratch. I'm giving you the basic recipe, because if I gave you my personal recipe, Im sure my Grandmother would slap me in the back of the head. Here ya go!
Soup:
-2 1/2 quarts water
-1 Full Chicken( Make sure its broken down and save the carcass!)
-4 Carrots, sliced.
-1 1/2 Teaspoons of chopped fresh flat leaf parsley.
-Salt and Pepper to your tasting.
Salt and pepper the chicken wings, legs, thighs, carcass, carrots and parsley and put them into a pot with water. Let it get to a boil, then simmer for at least 20 hours. That is NOT a typo! Its a long process to get that flavor! Once the chicken meat falls off the bones, remove from heat and remove all bones and skin. Salt and pepper to taste.Matzo balls:
-2 eggs, lightly beaten
-2 tablespoons melted butter
-1/2 cup matzo meal.
-1/2 t salt and pepper
In a bowl, mix all ingredients together until it forms a soft dough consistency. Cover and refrigerate for 30 minutes. Bring the soup back to a boil when the dough is ready and form the matzo balls into small 1 inch balls to drop into the soup. Cover and cook for 30 minutes.
This recipe makes 12 matzo balls, so be hungry!
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