Matzo Ball Soup?
I wanted to make a nice chicken soup with Matzo balls for my daughter who is sick today. I looked up the Barefoot Contessa's recipe and it seems like a royal pain in the butt to make, especially because it's very time consuming (and where does one find "rendered chicken fat" anyway?) Any other good recipes out there that don't take two days to make?
The recipe on the matzo meal box makes fluffy matzo balls (like you'd get from the mix). I prefer the denser ones like my grandma made:
1 C matzo meal
1 t salt
1 T oil
1 C boiling water
Mix together, then add in 1 beaten egg
Refrigerate for at least 1 hr (I usually do this while the soup is cooking)
Bring a big pot of water to a boil, shape the matzo balls, and drop them in. Return to a boil, then reduce the heat to low and simmer for about 40 minutes. Drain and add to soup.
If you want to make the soup from scratch, you need two days to allow the fat to congeal (and you can use that fat instead of schmaltz/rendered chicken fat in your matzo balls). To speed things up, you can simmer some canned stock with chicken and vegetables and make your matzo balls with vegetable oil. I love the real deal made with schmaltz (especially if the chicken fat is rendered with an onion), but matzo ball mix from the supermarket is actually pretty good, and very easy. Or if you already have matzo meal, just use the recipe on the box.
Mine don't take two days to make - they are just matzo meal, water, egg, salt and ... rendered chicken fat. I always keep it in my fridge, it is leftovers from making chicken stock. The two keys are 1) the schmaltz and 2) chill for a full hour - don't skip on the time.