WARNICK’S
PASSOVER CHICKEN SOUP WITH FLUFFY MATZO BALLS
By CHEF DAN:
Serves
16
FOR
THE CHICKEN SOUP:
1
5-pound whole chicken
1
tablespoon olive oil
2
onion, diced
2
stalks of celery, cut into chunks 3 carrots, cut into chunks
6
garlic cloves
2
tablespoon lemon juice
1
teaspoon EACH dried dill, smoked, paprika, and dried sage
1
cup chicken broth
Kosher
salt and freshly ground black pepper to taste
FLUFFY
MATZO BALLS:
4
eggs
6-tablespoon
olive oil
1/3-cup
club soda
2
tablespoon club soda
1/2-teaspoon
kosher salt
2
tablespoon each fresh basil, chopped and fresh parsley, chopped
1-1/2-cups
matzo meal or more as needed
4
quarts’ water
TO
MAKE SOUP IN A PRESSURE COOKER XL
1.
Combine
dill, paprika, and sage in a bowl.
2.
Coat
chicken with the seasoning.
3.
Add
oil to the inner pot of the Pressure Cooker.
4.
Add
chicken with the veggies and press Chicken/Meat 1 time.
5.
Press
Cook Time Selector 1 time, it will read 40 minutes.
6.
Brown
chicken and veggies, turning chicken to brown all sides.
7.
Add
garlic lemon juice and broth.
8.
Place
lid on the Power/Cooker, lock the lid and switch the pressure value to closed.
9.
Press
the Warm/Cancel.
10.
Once
the timer reaches o, the cooker will switch to Keep Warm.
FLUFFY
MATZO BALLS:
1.
Whisk
egg and olive oil in a bowl until well combined.
2.
Stir
in club soda and next 3 ingredients into the egg mixture.
3.
Mix
matzo meal into wet ingredients to form a workable dough.
4.
If
too wet add more meal; cover and refrigerate for 30 minutes.
5.
Bring
water to boil with a splash of salt; using your hands and form matzo balls
about 2-inches across, and drop them into boiling water.
6.
Reduce
heat to low; cover and simmer until tender, 25-30 minutes.
7.
Add
to soup and enjoy.
ENJOY
DAN: BE STRONG KEEP THE FAITH!!
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