Throwdown's matzo ball soup

  • For matzo balls:
  • 6 tbsp chicken fat
  • 3 tbsp finely chopped chives
  • 4 large eggs
  • Small handful finely chopped fresh dill
  • 2 tbsp soda water
  • 1 tsp granulated sugar
  • 1 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 90g matzo meal
  • For the chicken stock
  • 2 large yellow onions, quartered
  • 3 carrots, cut into 3.5cm pieces
  • 3 stalks celery, cut into 3.5cm pieces
  • 2 bay leaves
  • 1 tsp white peppercorns
  • 1 small bunch parsley
  • 10 sprigs fresh thyme
  • 1 (1.4kg) chicken
  • 1.4kg chicken bones, neck included
  • Water
  • 2 jalapeno peppers, roasted and slit
  • Salt and freshly ground black pepper
  • Chopped fresh dill leaves
1) For the matzo balls:
Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.

2) In a large bowl, add the eggs, dill, soda, granulated sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.

3) Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 50g each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.

4) For the chicken stock:
Combine all ingredients in a large stockpot and add enough cold water to cover by 4cm. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.

5) Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. season with salt, pepper and freshly chopped dill.

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