Comments: Great Balls of Matzo

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Actually, the real question is sinkers, or floaters?

Question: is matzo meal just matoz pulsed in a blender/food processor? (Sorry if it's obvious but I'm not Jewish and sadly have not been invited to any Jewish meals by my Jewish friends. Except once in university when I was invited to a Seder and then it was cancelled a couple of hours before we were due to arrive...)

And does this "boiling a raw chicken" method actually result in a flavorful broth? I tried it once many years ago from a recipe in the Fannie Farmer cookbook and thought it was bland in the extreme. Now I always use a previously roasted bird.

And a final question: is it okay for a lapsed Catholic to make this? Will God hate me? ; ) Because it sounds pretty good..(aside from the bland broth)

You are right that the meal is just ground matzo.

I think that boiling a raw chicken makes a decent broth (especially with the veggies), however the second time I did this I actually took some bones and skin and sauteed them in the bottom of the pot before adding everything else. I'm not sure I could tell the difference. What really makes the broth/stock great is that dill that goes in at the end. By all means make this soup, Meg. And if God hates you for that... well, just wait until you see my macaroon recipe that I made during Passover.

Justin, the problem with the broth is decidedly the chicken...it's too hard to find a true stewing chicken anymore...the bones are not so flavorful in a roaster. But if you are fortunate enough to find a good stewing chicken you come out with a flavorful broth that can't be beat!

I don't know if this is kosher, but i've had good results boiling a raw chicken with a mirapois, a bay leaf, a few peppercorns, and whatever herb stems i have around. I always like to keep the stock at a low temperature for a long time. I've had some very tasty and flavorful broths using this method.

I don't see pork, so it seems kosher to me. All this sounds to me like a Barrett experment, complete with blind tasters. What you describe, Amanda, is basically what The Daily Soup Cookbook has for their basic chicken stock. No roasting or rendering any chicken first, just throw it all in a pot with cold water.

For a more flavorful broth instead of boiling a chicken in it, try adding chicken fat. You can find this in most grocery stores and it comes in a plastic container. My Mom always uses chicken fat and the flavor it produces is wonderful. Just a side hint for light fluffy balls NEVER lift the lid while cooking.

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