Matzo-balls soup
An international Jewish soup called Matzah Balls, which once you try it, you'll never guess what it's made of.
Ingredients
| FOR MATZA (non-kosher): |
| wheat flour 400 g |
| rolled oats 100 g |
| ice water 200-250 g |
| (IF YOU WANT TO MAKE KOSHER MATZAH, TAKE 500 G WHEAT FLOUR AND 200-250 ML COLD WATER) |
| FOR BULLION: |
| half a chicken |
| water 2 liters |
| carrots 1 pc |
| onion 1 pc |
| celery 1 stalk |
| bay leaf 2 pcs |
| salt to taste |
| pepper blend to taste |
| FOR MATZA BOLS: |
| matzolini (ground matzo) 1 cup |
| melted cheese 1 pc |
| eggs 2 pcs |
| vegetable oil 10 g |
| water 25 g |
| parsley 10 g |
Instructions
Step 1
Prepare the matzah. Sift the flour, add the flaked oats ground to flour and mix. Gradually pour in the water and knead into a tight dough. Form small balls, roll into thin tortillas, prick with a fork and fry in a dry frying pan on both sides until cooked through. (If you are making kosher matzah, no flakes need to be added, and the cooking time from dough to baking should not exceed 18 minutes).
Step 2
Prepare the broth. Fill the cut and washed chicken with cold water, salt, add a bay leaf and an onion. Bring to a boil, reduce the noise and simmer for 40 minutes. After the time, take all the ingredients out of the broth, separate the chicken meat from the bones. Chop and add carrots and celery to the broth, pepper and simmer for 5 minutes.
Step 3
Prepare the matzo balls. Grind the matzo ball into flour. Add grated cheese, chopped parsley, water, eggs, oil and mix. Cover with foil and place in the refrigerator for 30 minutes. After the time has passed, form balls, put them in the broth and stew for 20 minutes. Serve the soup with chicken meat, if desired, garnish with a sprig of parsley.
