Bobby Flay’s Matzoh Ball Soup
Recipe information
Yield
serves 4
Ingredients
Enriched Chicken Stock
Matzoh Balls
Preparation
Step 1
To make the stock, preheat the oven to 375°F.
Step 2
Place the chicken carcasses and wings in a large roasting pan, and toss with the oil. Roast, turning once, until deep golden brown, about 25 minutes.
Step 3
Transfer the carcasses and wings to a large stockpot, and add the onions, celery, carrots, peppercorns, dill, parsley, and bay leaf. Pour in 3 1/2 quarts cold water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, skimming the surface often, for 2 hours.
Step 4
Strain the stock through a cheesecloth-lined strainer into a large saucepan, and discard the solids. Make a small slit in the side of each jalapeño with a paring knife, add them to the stock, and boil over high heat until reduced by half (to about 6 cups).
Step 5
Discard the jalapeños, and let the stock cool to room temperature. Then refrigerate it until cold, at least 8 hours or overnight. Once it is cold, remove the layer of fat that will have risen to the top and reserve it for making the matzoh balls.
Step 6
To make the matzoh balls, heat the chicken fat in a small skillet over medium heat, add the chives, and cook for 30 seconds. Set aside to cool slightly.
Step 7
Whisk together the eggs, dill, seltzer, sugar, salt, and pepper until combined. Add the matzoh meal and chicken fat and chives and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.
Step 8
Bring a large pot of salted water to a boil. Form the mixture into 8 equal-size balls. Add to the boiling water, reduce the heat, cover, and simmer until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to a bowl.
Step 9
To serve, bring the chicken stock to a simmer, add the matzoh balls, and cook until just heated through, about 5 minutes.
