Wednesday, March 2, 2011

THE LADIES LIKED MAKING DUMPLINGS SO MUCH I DECIDED TO LET THEM MATZO BALLS ENJOY DAN

MITZO BALL SOUP by CHEF DAN:


Serves 30-40



INGREDIENTS:



1 pound matzo meal

18 eggs

1-1/2 cups butter, softened

Salt and pepper to taste



DIRECTIONS:



1. Mix all the ingredients together until evenly disturbed (no lumps).

2. Cover with wax paper and refrigerate for about 30 minutes.

3. Roll dough into balls about the size of a golf ball.

4. To keep from sticking to your hands, spray with cooking spray or oil.

5. Drop balls into boiling water.

6. Cook the balls for 20 minutes.

7. When the balls float back to the top as they are cooked.

8. The balls should expand to about 2-1/2 times their original size, about the size of a tennis ball.

9. Check to make sure that the balls are done by cutting in-half.

10. The center should look grainy and yellow.



VEGTABLES BROTH:



8 carrots cut into chunks

8 onions cut into chunks

6 parsnips cut into chunks

16 cloves of garlic

2 tablespoon celery seed

2 tablespoon tarragon seed

2 tablespoons turmeric

2 tablespoons dill

2 tablespoons parsley

Salt and pepper to taste

22 cups chicken broth



DIRECTIONS:



1. In a stock pot, add all ingredients and stock.

2. Bring to a boil, reduce heat and simmer for about 2 hours.

3. Taste and adjust seasoning.

4. Let cool.

5. Strain vegetables out of the broth.

6. Serve with matzo balls



ENJOY DAN: hallelujah

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