Lincoln Del Matzo Ball Soup
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| Prep time | |
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| Source | The Lincoln Del Cookbook |
| Yield / serves | 8 servings |
| Rating | (unrated) |
This recipe calls for the signature schmaltz, and the balls can be doctored with a chunk of fresh carrot in the middle to surprise the kids. We recommend chilling the raw matzo ball "dough" for an hour to make it easy to roll the balls and drop them in the boiling chicken broth.
The Del took a basic chicken soup base and added onions, celery, and carrots. At home, the base is eliminated. In a stockpot, combine a parsnip, onions, celery, carrots, 1/4 cup fresh chopped dill, and a whole chicken. Add 2 cups chicken broth (optional) and enough water to cover. Cook the soup until the meat falls from the bones, remove the bones, season broth with salt and pepper to taste. About 30 to 45 minutes before serving, drop the matzo balls into the slowly boiling broth to absorb all of the flavors.
The Del's matzo balls were baseball size when dropped into the soup. Oy!
Ingredients
- 4 large eggs
- 1 cup liquefied schmaltz
- 2-3 cups matzo meal
Preparation
In bowl of stand mixer, beat eggs on high. Reduce mixer speed and add in schmaltz and matzo. Mix until matzo is well coated and dough is a little sticky. Refrigerate, covered, for at least an hour.
Prepare favorite chicken soup or follow instructions on page 81. Form baseball-size matzo balls and gently drop into the boiling broth. Return broth to boiling, then reduce to simmer. The balls should eventually rise to the top.
Cook for about 45 minutes, until the ball is cooked to the center.
