Matzo Gomboc Soup
Matzah gomboc are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.
For chicken broth:
2 Place chicken and all vegetables and spices in a large stockpot. Cover
with 6 quarts of water.
3 Over high heat, bring to a boil and then reduce to a simmer for 4 to 5 hours.
Taste for seasoning and add salt if needed.
4 Strain pot and discard vegetables. Chicken meat can be refrigerated and saved
for another use. Skim broth and chill 8 hours or overnight. Remove fat from
surface, skim broth again and reheat and simmer for soup. Can be made 3 days in
advance.
For meatballs:
5 In a large bowl, combine ingredients until just combined.
6 Form meatballs in 1/2” balls. Heat a large skilled on medium, add oil and
cook in batches, turning frequently, 3-4 minutes total. Set aside.
7 For matzo balls:
8 Follow package directions and add chopped parsley or dill if desired. Keep
warm until served.
For soup:
9 In a large stockpot, bring chicken stock to a boil and cook pasta and
carrots for 3 minutes. Reduce heat to simmer, add chicken meatballs and cook
for 5 minutes more or until meatballs are warmed through.
10 Place matzo balls in bowls and ladle in soup, carrots, noodles and chicken
meatballs. Garnish with parsley and serve.
11 Recipe Notes
12 Matzo balls need to rest in the refrigerator for at least 1/2 hour prior to
cooking.
13 I cook the matzo balls directly in the chicken stock rather than water.
Don’t let the matzo balls sit in the broth however or they’ll soak all of your
broth away.
14 The chicken meatballs can be made 2 days in advance.
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