SEPHARDIC MATZO AND CHICKEN SOUP
From mystic_river1 16 years ago
- 70 minutes to make
- Serves 8
During Passover the Sephardic Jews of Italy offer this very simple rendition of matzo ball soup, At Walter’s Ristorante d’Italia, 286 Atwells Ave., Providence, they will offer an Italian-Jewish Passover dinner on the evenings of April 22 and 23. Read more The evening begins with a Seder plate for each table and the menu offers a choice of appetizers, entrees and desserts. Appetizers include the Passover soup. Entrees include roasted Tennessee leg of lamb; stewed veal shoulder; sirloin steak, rubbed with garlic and black peppercorn, with artichokes and brandy; and Bell Helen all-natural chicken breast, filled with roasted vegetables and dates and pomegranate. A flourless Belgian chocolate tart cake heads the dessert list. See less
Ingredients
- 1 large whole chicken, about 3 pounds, rinsed well with salt and cold water shopping list
- 1 large carrot, peeled, cut in cubes shopping list
- 1 celery stalk, peeled, cut in cubes shopping list
- 2 eggs lightly beaten shopping list
- 1 cup matzo meal shopping list
- 1 tablespoon kosher salt (for water) shopping list
- kosher salt and white pepper to taste shopping list
- Pinch of ground cinnamon shopping list
- 4 hard boiled eggs, cut brunoise (small cubes) shopping list
- 4 parsley sprigs for garnish shopping list
How to make it
- In a large stockpot place whole chicken with carrots and celery. Cover with 12 cups of cold water. Add 1 tablespoon kosher salt to water. Bring to boil on moderate heat. Cook chicken for 1 hour, or until meat falls slightly off the bone. Remove chicken, carrots and celery with slotted spatula and set aside to cool. Remove chicken meat from the bones and grind meat (not very fine) with carrots and celery in a food processor. Strain chicken broth to another soup pot.
- In a bowl, combine the ground chicken, carrot, celery, beaten eggs, matzo meal, salt, pepper and cinnamon.
- Form into walnut-sized balls. Refrigerate until ready to cook.
- Bring the fresh chicken broth back to a boil. Add the matzo balls, reduce the heat to medium-low, and simmer for 8 minutes or until the matzo balls float atop the broth.
- Ladle matzo balls into shallow soup bowls. Pour fresh chicken broth over them, sprinkle generous amount of chopped eggs, and sprig of parsley.
People Who Like This Dish 2
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The Rating
Reviewed by 4 people-
sound so different have to try it
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This recipe looks delicious Joymarie and thanks so much for sharing it with all of us.
lor
in Toronto loved it
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