The recipe is offered by chef Raegan Steinberg, co-owner of Arthurs Nosh Bar.
Servings | 6 to 10
INGREDIENTS
For the matzah balls
4 large eggs, yolks and whites separated
66 ml club soda
46g of shmaltz (kosher chicken fat preparation)
5g kosher salt
2.5g baking powder (baking powder)
125g Matzah Meal (traditional ground Jewish unleavened bread preparation, available in supermarkets)
65g vidalia onion, chopped
1 g black pepper
For the soup
2.5 kg chicken bones
600g vidalia onions, halved
750 g carrots, diced
250g celery, diced
1 green apple, halved
10 g whole garlic cloves
2 bay leaves
7g white peppercorns
1g whole coriander seeds
25g kosher salt
5 cups cold water
PREPARATION
For the matzah balls
Combine kosher salt, baking powder, Matzah Meal, chopped onion and pepper in a bowl, set aside.
Combine egg yolks, club soda and shmaltz in another bowl, then add the reserved ingredients. Set the device aside.
Whip the egg whites, then fold them delicately into the reserved mixture.
Refrigerate for a minimum of two hours.
Roll balls the size of a golf ball by hand and place them in a pot of boiling salted water (kosher salt).
Reduce the heat to low, cover and simmer gently for 45 to 60 minutes.
Carefully remove the matzah balls water using a slotted spoon. To book.
For the soup
Put all the ingredients in a saucepan, cover and simmer for 6 hours over low heat.
Strain the soup through a colander.
Drop the meatballs into the liquid to warm through and serve.