Throwdown's Matzo Ball Soup

Name: Throwdown's Matzo Ball Soup
Prep time: 11 h 55 min
Cook time: 11 h 55 min
Total time: 11 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 3 carrots, cut into 2-inch pieces; 3 stalks celery, cut into 2-inch pieces; 1 kilograms chicken; 1 kilograms chicken bones, neck included; 6 Tbsps chicken fat; 3 Tbsps finely chopped chives; 1 leave Chopped fresh dill; 4 larges eggs; 59 milliliters finely chopped fresh dill; 10 sprigs fresh thyme; 0 teaspoons ground black pepper; 2 jalapeno peppers, roasted and slit; 1 teaspoons kosher salt; 237 milliliters unsalted matzo meal; 1 small bunch parsley; 8 servings Salt and freshly ground black pepper; 2 Tbsps seltzer water; 1 teaspoon sugar; 8 servings Water; 1 teaspoon white peppercorns; 2 larges yellow onions, quartered

Throwdown's Matzo Ball Soup might be just the main course you are searching for. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 583 calories, 37g of protein, and 38g of fat. This recipe serves 8. It will be a hit at your Autumn event. It is a good option if you're following a dairy free diet. Head to the store and pick up chicken, carrots, peppercorns, and a few other things to make it today. To use up the dill you could follow this main course with the Raspberry Chocolate Dessert Quesadilla #Choctoberfest as a dessert. From preparation to the plate, this recipe takes about 11 hour and 55 minutes.

Instructions

Watch how to make this recipe.

Heat the chicken fat over medium heat in a small pan.

Ingredients you will need

Chicken Fat

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Frying Pan

Add the chives and cook for 30 seconds. Set aside to cool slightly.

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Chives

In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined.

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Salt And Pepper

Sparkling Water

Sugar

Dill

Egg

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Whisk

Bowl

Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.

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Chicken Fat

Matzo Meal

Chives

Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes.

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Matzo

Water

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Pot

Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.

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Chicken Stock

Soup

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Slotted Spoon

Bowl

Ladle

Pot

Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.

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Stock

Water

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Pot

Ladle

Bowl

Transfer to a large saucepan and cook until reduced by half.

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Sauce Pan