Molly and Adam Make Matzo Ball Soup | From the Test Kitchen | Bon Appétit

sorry, I need a tablespoon measure I don't know, we're trying to

make

matzo

ball

soup

, we're making

matzo

ball

soup

, man, but the boss keeps leaving the game, there's not a single tablespoon measure in the

kitchen

, we have one right here and today we're making B A's best matzo ball soup, which is a recipe I developed last year in time for the High Holidays and sick Adam, not the High Holidays of Passover, what are the High Holidays? Parties? I think Rosh Hashanah and Yom Kippur don't eat multiples. people, I mean, they could, but it's a Passover thing anyway, matzah, so she developed it for Passover, so I was very careful when developing this recipe.

Adams never made matzo ball soup as I just found out it's true so I'm looking to learn today. oh that's cool okay let's start learning then we'll break this down into the broth the balls and the assembly so the first thing is to build a very beautiful chicken broth and that will start with the chicken wings where are the ? the wings are in the oven behind door number one, okay, they've been in the oven for 40 minutes and we're just roasting them until they turn a nice golden brown color to develop some flavor before they go into the broth, like this That's the first step. this recipe, so what is the rotisserie type that concentrates and caramelizes the flavors of the chicken and activates my garden reaction, which is that delicious golden caramelization that happens when you cook something well, so we've got the bones there, now let's add?

The vegetables are fine, one thing, if I'm wrong, correct me if I'm wrong, but when you

make

broth you don't need to peel the vegetables. You're not wrong, so we're doing what we have. one carrot, just chopped, yes, chopped, it doesn't take care of your fingers, it will all leak out in the end, anyway, two stalks of celery also chopped, okay, this is a parsnip, it gives a nice kind of subtle sweetness to the hunched , Yeah. which I love, I never used to do it before and now I always do it yeah, I'm a big fan of that now, how about we do both onions?

Yes, we are doing both onions and leaving the skin on. I heard correct me if I'm wrong, that these masks actually import color to the sock, is that true? Okay, just like the order is okay, yeah, a quarter, what's up with this? There is a lot, yes, just enter all that, yes, I am. I'm only going to cut it a couple of times, which is more manageable that way, so I don't like to bunch it up, right? Am I doing a kind of lateral thing here, doing a lateral thing, elliptical, whatever the word is, transverse, there you go, boom, peppercorns, yeah? pull well, well, water, so what's your kind of guideline for quantity? 14 cups, so four quarts, and you really just want enough to cover everything so nothing comes out, so we're just going to bring it to a simmer. and then reduce it to a simmer, yes once it comes to a simmer turn it down to a simmer okay this will cook for about an hour and a half total so it smells amazing and is scolded in amber color yes , correct, but boss.

So at the 45 minute mark, we'll add these chicken legs to the soup. I'm going to season these legs with salt to allow them to season completely so they can sit for 45 minutes with this seasoning. and then we'll add them in so these stems will last about 45 minutes so on a low level now the well salted legs will come in and cook for 45 minutes yeah so basically they're I'll like to braise more or less in this Roth until that is incredibly tender. I love looking at the color of that wrong, yeah, we're already at 45 minutes, yeah, it's so delicious and you're getting like the roasted wings, the onion skin is getting a little fat. and everything is cuddly and smells delicious, let's talk about matzah balls, yeah I feel like slash, you know you have feelings for them.

I think a lot of matzo balls come down to texture, yes, and that's where people differ in their opinions or complain. I think this is a happy medium, this matzo ball mix has six eggs that I will beat while I'm talking, the egg yolks will give the balls richness and the egg whites will give them some of that lightness and fluffy texture, so beat the six eggs first until there are no more streaks left. I also have 1/2 cup of melted schmaltz, the reminder of which is chicken fat. Okay, couple of questions, yes, if you can't find faults, you still need some kind of grease in there, right, yes.

Would you use? I would recommend using a neutral flavored oil, such as vegetable or canola oil. I actually tried this with melted butter and found the taste to be very strange. The next thing that goes into this bowl is six tablespoons of chicken broth. which is taken right out of that pot, so you don't necessarily need to use chicken broth or broth, you can use water, but since we already have that tasty liquid on the stove, why not add it here and finally, oh, this is about ? three tablespoons of very, very finely chopped dill is beautiful one and a half teaspoons of salt it is very important to season the matzah mix otherwise they will taste like nothing and a lot of black pepper, wait only two three teaspoons no, those are half teaspoons and now We're adding a cup and a half of matzo meal, so what happens now that everything's combined is we're going to let it sit for at least 35 minutes and up to two hours and the matzo meal will hydrate with all of that. liquid and the consistency of this dough is going to change quite dramatically during that period of time when we let it rest, refrigerate it or leave it in the refrigeration space and cover it all, so okay, look how much it firmed your mind, I reminds something like that. when you make falafel, yeah, it seems like a faux pas, make sure it's okay, so what are we doing?

Okay, so let's roll them into one and a half inch balls, okay, considering they'll almost double in size without cooking. Because they have eggs in them, they are going to inflate. Do you want to make that size to start? Yes, it goes in as a small pile. Will you wet your hand first? Okay, this is going to get really messy, okay, and then, yeah. using wet hands will help keep the matzo meal from sticking to your fingers and then they will poach for 30 to 40 minutes which is a long time and if you opened the pot in like 15 minutes you would think they were ready because they look big and puffed, but they're really just cooked on the outside and still need to be cooked on the inside, so you really have to follow the recipe if you have leftovers, like we often do when Maxine makes hers the next day, take the leftover matzah. balls, cut them in half or like Chuck's and fry them and stop buttering them and eat them with your scrambled eggs in the morning, they are so good fried crispy, that is, Eddie's, we have a pot of boiling water and there are exactly three. liters of water here, this is a measured amount of water and a measured amount of salt so that we have properly seasoned matzah balls at the end so that you have a measure of how much salt, three tablespoons and then just use a spoon to gently lower them into the pot will come back to a simmer, they are already starting to float and once it comes to a simmer we will cover it, set a timer for 30 minutes and at 30 minutes we will come check out our matzo

test

er. -ball, okay, okay, let's bring the soup, okay?

How beautiful it is, you're going to take out the chicken, so long story short, this is an hour and a half of slow cooking and now I'm taking out the legs. and leaving the wings behind because the legs will make it to the final soup. Later, the legs will cook for a total of about 45 minutes, which is enough for them to fall apart but not overcook, yeah, mind the sloshing I got. get in there guys oh wow it smells so good and the steam is good for your face yes the chicken broth facial yes I will do the crushed edge which you can also do with your hands but this is very hot and then it will go away.

Back in the soup, okay, so the carrots too yeah, with the intention of staying as nostalgic as possible, we decided to cut them into carrot coins, which we would probably never do now, okay, so I'm doing like this, not even like, not even on the bias. Wow, oh, it's gone, yeah, let's go for it, okay, we like the retro style, so yeah, that's cute, that's cute, honestly, even cut them however you want, the most important thing is that you're cutting them . evenly so they simmer and cook at the same rate, so let's go back to the chicken, the shredded chicken, well, I almost spilled everything you combine, no, my goodness, that looks so good, yeah, it's like a golden elixir, okay, then the chicken.

Go back into the soup to warm up and now we're going to add the carrots because they need to cook, we're going to put them on the stove, so for the last few minutes for a carrot that thick we're like 10 minutes. max over or kind of a simmer yeah I think mine were a little thinner so mine were like 4 to 5 but you know you only try one so we're gonna bring this back to a simmer and then the matzah balls go here. Right, actually no matzah ball can go directly to their souls. Oh, so the matzo balls never get to hang out in the hot tub, they don't have to.

I mean, that's where they're cooked and they'll combine in the bowl that won't. No need to cook it any more as is, we don't want to stain the bra, okay, about eight more minutes for this guy, yeah, just bring it to a simmer, yeah, let's check the matzo balls, come on, they're poaching. Come on, the beautiful one, to the stained spoon, this guy, yes, of course, so part of a good matzah ball is that pretty and beautiful. Oh, it's not ready, well, you can see it by the color too, yeah, it's still dense there, you can see it and it's still there. that like the dark color of the matzo meal compared to the outside which has that lighter cooked color so they should last longer so it should be that color consistently at all times yeah this outside color I'll bring them because 'Now I've been cooking for another 15 minutes or so, okay, let's do a spoon

test

.

The spoon test feels oh oh my gosh, look at that, look for it, so look at the difference right there, which is totally consistent and totally underdone when you look at it. I can see that this is dense and it's very similar if you squeeze it there's so much moisture there versus here there's no moisture the water isn't in yet how they are it's that consistent it has it has some body to it's mm-hmm but it's still spongy almost it's well aerated throughout it's a medium point yeah, okay, so you've got the soup, okay, let's talk about the seasoning going well so far, we haven't put any salt in there except for the salt that's already there. in the chicken, yes, and in the matzah ball, okay, good point, yes, as if the viewer at home decides how much we put, no, they can decide on their own weight, that is much more than that, much more, but that's something I don't know about. a decent amount, it's a lot of liquid, perfect, would you like it?

I would like matzah balls please, no problem, come up now, let me find you the prettiest ones, so a skimmer so you don't get any of that. Salty liquid in the soup. Two balls for you. I need you to do it. I still haven't eaten anything today. Well, then we'll just be the first. I'd like carrots with mine. Please, great. I'll give you more. carrots and give me less look at the color of that suit, yes, the orange and the dilk green. I put the d line now, yeah, no pepper, Obul Dillon, black pepper again, so if you're making this for Pesach or any other self, everyone adds. the dill at the last minute, did you want it to be fresh?

Also, what's so good about dill? When you bring it to the table, you smell that fresh dill, yes, yes, what I like about this recipe. I think it is the best version. of a classic instead of trying to reinvent something that doesn't need to be invented, could you call it the best lawsuit? You could call it beer, the best, I just mean, I just suggest, okay, I want to eat this now. I would like it very much. to eat this now let's see how we think amazing it's so good I mean it's perfect you hear I love it because it has so much flavor but there's no predominant flavor it's like a delicious matzo ball soup that's why we call it B is . best volleyball balls Happy Easter to you and your husband Greetings