Okay, Alice didn’t actually convert. But we did make matzoh ball soup today, and it was amazing! Matzoh ball soup isn’t hard to make but it does take a long time. Here’s how you make it.
Start with some chicken (I used 3 bone-in, skin-on chicken thighs), one half of an onion (cut in half again so you have two quarters), one carrot, cut into thirds, one piece of celery, cut in half, a bay leaf, and some salt. Cover this all with water, and bring it up to a gentle simmer.
When it’s at a simmer, cover the pot. Skim off any scum that may form on the top periodically. We cooked the soup for a couple hours. While it’s cooking, make the matzoh balls. Just prepare the matzoh balls according to the instructions on the package. Make sure that you let the mixture rest for at least a half an hour before you cook the matzoh balls. Start cooking them thirty minutes before you want to serve the soup, that way they’ll be ready just in time for dinner.
Twenty minutes before you want to eat, strain the soup. Discard the vegetables and bay leaf, and shred the chicken meat. Then add into the soup a fresh carrot and two stalks of celery, both sliced thinly on the bias. Simmer the vegetables for twenty minutes or until tender.
Isn’t this kitchen a sweet set up? I love it! Back to the soup, though. When you’re ready to serve, assemble a bowl with a little chicken, a couple of matzoh balls, and the vegetables and broth.
How was it? Let’s check with Alice.
Suffice it to say she enjoyed her nosh.