Jewish Penicillin
Recipes at www.cheffinwithzach.com (in bio)!
This is the best way to make matzab ball soup. The ultimate comfort food. When my friend John tried it, he was like, it’s very like chickeny. That’s because I start off by roasting my chicken bones to unlock their full potential. You likely don’t have chicken bones chilling in your freezer like I did. So, just substitute chicken wings. Once they’re nice and colored, throw it into a deep pot with water and simmer for at least 3 hours. In the meantime, let’s do the matzah ball mix. The secret for the best matzah balls is schmaltz. I rendered some down from extra chicken skin I saved, but you can use any fat. Now, throw it into the fridge until it’s time for shaping the balls. Once the broth is ready, add in your whole chicken and aromatics like onion, garlic, carrots, and celery. Let that simmer for another hour and a half. I add everything at this point so the chicken doesn’t completely dry out and the veggies aren’t too mushy when it’s time to eat. Pull the chicken out when it’s ready, and when it’s cool enough to handle, shred it up. At this point, it’s time to shape up our glorious balls. Pro tip: wet your hands first so the mix doesn’t stick. Now, season the soup until it tastes just right and add the chicken back and kiss your mata balls goodbye. You worked hard for this. Take your time to build the perfect bowl of matzabal soup with perhaps some dill on top to make yourself feel fancy and enjoy the embodiment of comfort.
Dining and Cooking