|So not Mom's chicken and dumplings but not too bad either. To finish off the soups I made for the newspaper, I combined the Moroccan Chicken Passover soup with the Matzo ball soup to make my own version of "chicken and dumplings."|
Matzo Ball Soup with Carrots
Serves 4-6 depending on size of balls and amount served to each
- 4 eggs
- 1/3 cup rendered chicken fat (I used what I skimmed off my homemade chicken stock but you can also get it at your local butcher shop)
- 1/2 cup seltzer water
- 1 teaspoon kosher salt
- dash of pepper
- 1 cup matzo ball mix
- 4 cups boiling water
- 1 tablespoon salt
- 8 cups homemade or prepared chicken broth
- 2 carrots, peeled and sliced
- fresh dill
- Whisk together eggs and rendered chicken fat.
- Add seltzer and 1 teaspoon kosher salt and pepper. Combine well.
- Add matzo mix and stir well to combine. Cover and let chill at least 2 hours (chilling overnight is best).
- Bring a pot of water to a boil adding the rest of the salt once it's bubbling (waiting until the water is rolling before adding salt will save your pots from getting that hard white salt ring on them).
- While waiting for water to boil, dampen your hands and form a ball from about two tablespoons of the chilled matzo mixture. Place them on the pan and continue until all mixture has been formed into balls.
- Carefully drop the balls into the pot of boiling water and cook on medium heat for 30 minutes or until the dumplings are no longer dark in the center when you slice it open. (Dark center means it's still raw. It should be a light color from edge to center when cooked properly.) Balls should float to top when done.
- While balls are cooking, put stock into a second soup pot and warm for 10 minutes. Add carrots and continue to softly simmer stock until carrots are done to your liking. Adjust seasoning to taste.
- To serve, place chicken stock with carrots into a shallow bowl. Add one to three balls according to appetite and garnish with fresh dill.