FYI.

This story is over 5 years old.

Food

Matzah Ball Soup Recipe

Made with or without cannabis-infused oil or schmaltz, and you will be feeling good no matter what after getting some of this in ya.
Matzo-Ball-Soup
Photo By Lawrence Wang

Servings: 4
Prep time: 30 minutes
Total time: 2 hours 30 minutes

Ingredients

for the soup:
2 tablespoons schmaltz or canna oil
3 ribs celery, diced
2 whole carrots, peeled and diced
1 parsnip, peeled and diced
1 yellow onion, diced
10 whole black peppercorns, lightly crushed
3 garlic cloves
2 bay leaves
1 bunch fresh tarragon
1 bunch fresh thyme
1 (2-3 pound|.9-1.3 kilogram} whole chicken (broken down into pieces if necessary)
kosher salt and freshly ground black pepper, to taste

Advertisement

for the matzo balls:
½ cup|65 grams matzah meal
3 tablespoons schmaltz or canna oil
1 teaspoon kosher salt
2 large eggs, lightly beaten
1 tablespoon chicken broth, plus more as needed

Directions

  1. Make the soup: Heat the oil in a large saucepan over medium-high. Add the celery, carrots, parsnip, and onion and cook, stirring, until soft, about 6 minutes.
  2. Meanwhile, tie the peppercorns, garlic, bay leaves, tarragon, and thyme in a bundle in a cheesecloth.
  3. Add 12 cups|2840 ml water to the pot with the chicken, as well as the herb bundle. Bring to a boil, then reduce the heat to maintain a simmer. Cook, uncovered, for 1 ½ hours, then season with salt and pepper.
  4. Using tongs, remove the chicken from the stock and set aside to cool. Strain out the vegetables, discarding the herb bundle.
  5. Once the chicken is cool, pick it from the bones, discarding the skin and bones. Place the chicken and vegetables in a bowl together.
  6. Make the matzah balls: In a medium bowl, mix the matzah meal, schmaltz, salt, and eggs. Add in enough broth to bind, then refrigerate for 20 minutes.
  7. Bring the stock to a simmer in a large saucepan. Using wet hands, roll matzah mixture into 1-inch|15-gram balls. Gently drop the balls into the water and simmer until cooked through and the balls have expanded, about 20 minutes. Transfer balls to bowls to serve and add the chicken and vegetables to the broth to heat through, about 5 minutes. Divide broth, chicken, and vegetables between plates and serve immediately.

From Bong Appetit: Stoned Shabbat Dinner

Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.