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Title: Chicken and Matzoh Ball Soup with Wild Mushro
Categories: Ethnic Jewish Soup
Yield: 10 Servings
| MATZOH BALLS (KNAIDLACH | ||
| 1 | oz | Shitake mushrooms; dried |
| 2 | c | -water, hot |
| 4 | Eggs | |
| 6 | tb | Vegetable oil |
| 2 | ts | Salt |
| 1/4 | ts | Frshly ground black pepper |
| 1 | c | Matzoh meal |
| 2 | tb | Chives; chopped |
| 1/2 | ts | Tarragon, dried |
| CHICKEN SOUP | ||
| 1 | Stewing hen, 4-5 lb; cut in quarters | |
| 2 | lg | Onions; halved not peeled |
| 3 | Carrots; scrapped and cut into large chunks | |
| 2 | Celery stalks; chunked | |
| 10 | Parsley sprigs | |
| 20 | Black pepper corns | |
For the matzoh balls: Place shiitake mushrooms in small bowl. Pour 2 cups hot water over mushrooms. Let soak until softened, abbout 30 minutes. Beat the eggs until blended. Stir in 1/4 cup of mushroom soaking liquid (reserve remainder), oil, salt, and pepper. Stir in matzoh meal. Cover and refrigerate mixture at least 1 hour. Cover and refrigerate mushrooms and soaking liquid. Bring 2 quarts of water to a gentle boil. Form the matzoh balls with moistened palms, using about 2 tablespoons for each ball. Drop one at time into the boiling water and simmer, covered, for about 40 minutes or until they are tender when tested with a toothpick. Remove the matzoh balls with a slotted spoon to a plate. Drain mushrooms, reserving liquid. Thinly slice discarding stems. Combine any remaining mushroom soaking liquid (strain to remove any grit), mushrooms, chicken soup, and tarragon in heavy saucepan and bring to a simmer. Season to taste with salt and pepper. Add matzoh balls and simmer until heated through. Laddle soup into bowls. Garnish with chives and serve. Any leftover matzoh balls may be sliced and fried to enjoy the next day.
For the soup: Remove the fat from the cavities of hen. Place the hen in a stockpot with 3-4 quarts of cold water. THe chicken should be barely covered with the water. Bring to a boil, reduce heat and simmer uncovered, skimming grey coloured foam off the surface as it rises. Add the vegetables, parsley and peppercorns and simmer, partially covered for 2 hours. Removve the chicken and vegetables with a slotted spoon and set aside. Strain the soup. Season with salt and pepper and a tiny pinch of sugar if the soup tastes acidic.
Per serving: 392cal; 31 g prot, 25 g carb, 18 g fat (42%) Source: Miami Herald 3-30-95 Formatted 4-9-95, lfc
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