Matzo Ball Soup
This recipe comes from Marge Edelman of Copaigue, New York. You can shape the matzo balls up to one day ahead (skip step 3 of the recipe until ready to proceed); keep covered in the refrigerator.
- 1 teaspoon plus 2 tablespoons vegetable oil
- 1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
- 2 large eggs, lightly beaten
- Coarse salt and ground pepper
- 1/2 cup plus 2 tablespoons matzo meal
- 2 tablespoons seltzer water
- 1 whole chicken leg, split and skin removed (10 ounces)
- 1 celery stalk, cut crosswise into 1/4-inch pieces
- 1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.
Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.
Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.