We felt inspired by this shortcut recipe: https://www.whiskedaway.co/blog/2015/10/05/jewish-grandma-approved-matzo-ball-soup Our modifications: first, instead of using matzoh ball mix, we followed Joan Nathan’s recipe for matzoh balls, which is: in a medium mixing bowl, combine 4 eggs with ¼ cup schmaltz (we used olive oil instead), then stir in 1 cup matzoh meal and ½ tsp salt (we reduced from 2 tsp, in anticipation of a saltier soup). Then add ¼ cup hot water. Stir in 2 Tbsp chopped dill, if desired (this is my addition). Cover and refrigerate for at least 1 hour while you prepare the soup. Bring a large pot of water (with a little salt added – maybe 1 tsp) to boil, then cover and leave on low heat until ready to cook the matzoh balls. Second, for the broth, in a low walled Dutch oven, saute the bones and skin of ½ rotisserie chicken in 2 tsp oil until the fat renders a bit, then remove the bones. Add 1 Tbsp oil with two diced shallots, 2 diced carrots, and three diced celery stalks. Once the vegetables become fragrant, remove the skin, and then slowly add 6 cups chicken broth, making sure to deglaze the pan. Bring the soup to a boil, then reduce to a simmer for 10 mins. Add the shredded rotisserie chicken and an additional 2 Tbsp minced dill, and then simmer for 5 mins. Third, while the soup is simmering, prepare the matzoh balls: form into walnut sized balls, then gently drop into boiling water. Reduce to active simmer, cover, and then simmer for 20 mins. To serve, using a slotted spoon, place a few matzoh balls in a bowl, then pour the chicken soup over top. Garnish with dill if desired. (Dec. 2020)
Note: Joan Nathan’s recipe is here: https://www.google.com/amp/s/www.foodnetwork.com/recipes/matzoh-ball-soup-recipe-2041995.amp
Cooking Adventures 