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Matzo Ball Soup


Make Jewish cuisine part of your Passover celebration



matzo
Passover is a Jewish festival that commemorates the story of Exodus. In that story, ancient Israelites were freed from slavery in Egypt, and men, women and children of Jewish heritage celebrated that liberation during Passover, a seven- or eight-day festival that is one of the more widely observed Jewish holidays.

One of the symbols of Passover is matzo, an unleavened flatbread made from flour and water, and it's fun to try new ways to use it. Such is the case with the following recipe for "Chicken With Matzo Dumplings" from Michael van Straten's "The Healthy Jewish Cookbook" (Frog, Ltd.). This delicious recipe can be a part of your Passover celebration or just a meal to sit down and enjoy with family and friends.

Chicken With Matzo Dumplings

Serves 4-6

For the broth

• 1 leftover chicken carcass, all skin and fat removed

• 2 Spanish onions, 1 whole and unpeeled, the other peeled and chopped

• 1 leek, coarsely chopped

• 3 celery stalks, with leaves if possible, coarsely chopped

• 4 bay leaves

• 1 large spring of rosemary

• 2 large sprigs of thyme

• 1 large sprig of sage

• 4 large sprigs of parsley

• 12 white peppercorns

Note: You can use good-quality, low-salt kosher chicken stock cubes or bouillon powder, but the recipe above for homemade broth is recommended.

For the dumplings:

• 7 ounces medium matzo meal (about 8 matzo sheets, ground up)

• 3 eggs

• 1 tablespoon olive oil

• 1 tablespoon finely chopped flat-leaf parsley

• 3 grindings of black pepper

• 2 pinches of salt

 

Directions

1. First, make the broth. Put the carcass in a large pot and cover with about 2 1/2 quarts of water. Bring to a boil, cover and simmer for 30 minutes. Add the vegetables, herbs and peppercorns, return to a boil, cover and simmer for 1 hour. Strain, reserving the broth.

2. Make the dumplings by mixing all the dumpling ingredients together, then knead until you have a smooth dough, adding a little water if necessary. Cover and let rest for at least 3 hours.

3. Using your hands, form the mixture into balls the size of apricots.

4. To put it all together, bring the chicken broth up to simmering point. Drop in the dumplings and continue simmering, covered, for 30 minutes.

Recipe Courtesy Metro News Service

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