The post MATZOH BALL SOUP appeared first on Florida Girl Cooks.
]]>Matzoh Ball Soup
Ingredients
6 eggs
6 Tbs. melted chicken fat or vegetable oil
12 1/2 cups chicken stock
3 boxes matzoh meal
1 seasoning packet from matoh meal box
1 tsp. salt, plus more, to taste
1/4 tsp. freshly ground pepper
3 Tbs. chopped fresh dill
2 Tbs. minced shallots
1 carrot, peeled and finely grated
2 cups peeled and finely diced carrots
Prepare
1. In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended.
2. Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.
3. In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.
4. Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.
5. Slip the matzo balls into the simmering stock.
6. When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
7. Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.
8. Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
9. Using a slotted spoon, transfer the matzo balls to a bowl.
10. Strain the stock into a clean pot and return the matzo balls to the soup.
11. Ladle the soup and 1 matzo ball into each of 6 warmed bowls.
12. Garnish with the sautéed carrots.
- 6 eggs
- 6 Tbs. melted chicken fat or vegetable oil
- 12 1/2 cups chicken stock
- 3 boxes matzoh meal
- 1 seasoning packet from matoh meal box
- 1 tsp. salt, plus more, to taste
- 1/4 tsp. freshly ground pepper
- 3 Tbs. chopped fresh dill
- 2 Tbs. minced shallots
- 1 carrot, peeled and finely grated
- 2 cups peeled and finely diced carrots
- In a large bowl, combine the eggs, 4 Tbs. of the chicken fat and 1/2 cup of the stock and whisk until well blended.
- Stir in the matzo meal, the 1 tsp. salt, the pepper, dill, shallots and grated carrot. Refrigerate for about 1/2 hour.
- In a large pot over medium-high heat, bring the remaining 8 cups stock to a simmer. Pour in contents of one matzoh seasoning packet and stir.
- Meanwhile, with wet hands, gently form the matzo meal mixture into small balls about 1.5 inches in diameter.
- Slip the matzo balls into the simmering stock.
- When they rise to the surface, reduce the heat so the stock is barely simmering. Cover and cook for about 35 minutes.
- Meanwhile, in a sauté pan over medium heat, warm the remaining 1 Tbs. chicken fat.
- Add the diced carrots and sauté until tender, about 5 minutes; do not allow them to brown. Set aside.
- Using a slotted spoon, transfer the matzo balls to a bowl.
- Strain the stock into a clean pot and return the matzo balls to the soup.
- Ladle the soup and 1 matzo ball into each of 6 warmed bowls.
- Garnish with the sautéed carrots.
The post MATZOH BALL SOUP appeared first on Florida Girl Cooks.
]]>The post LATKES appeared first on Florida Girl Cooks.
]]>Note the original recipe called for vegetable oil and since we are trying to be more health conscious we substituted it with canola oil! 
Ingredients
1 cup sour cream
1/4 cup chopped fresh chives
Salt and pepper
1 lb. large yukon gold potatoes
1/2 large onion
2 tbsp. potato starch
2 eggs, beaten
canola oil, for frying
Prepare
1. In a small bowl, combine the sour cream and chives; season with salt and pepper.
2. Using a box grater set in a wide, shallow bowl, coarsely grate the potatoes and onion; stir to combine.
3. Using your hands and working in batches, squeeze out as much liquid as possible; transfer the potato-onion mixture to a bowl.
4. Stir in the potato starch and 1 tsp. salt.
5. Mix in the eggs.
6. Transfer the mixture to a fine strainer; drain.
7. In a large skillet, add enough oil to measure a depth of 1/4 inch, then heat over medium heat.
8. Working in 2 batches, scoop 1/4-cup mounds of the mixture onto a cutting board and flatten to form 3-inch-wide pancakes.
9. Using a spatula, place the pancakes into the pan and cook, turning once, until golden, about 5 minutes; drain.
10. Sprinkle with salt and serve with the chive sour cream.
- 1 cup sour cream
- 1/4 cup chopped fresh chives
- Salt and pepper
- 1 lb. large yukon gold potatoes
- 1/2 large onion
- 2 tbsp. potato starch
- 2 eggs, beaten
- canola oil, for frying
- In a small bowl, combine the sour cream and chives; season with salt and pepper.
- Using a box grater set in a wide, shallow bowl, coarsely grate the potatoes and onion; stir to combine.
- Using your hands and working in batches, squeeze out as much liquid as possible; transfer the potato-onion mixture to a bowl.
- Stir in the potato starch and 1 tsp. salt.
- Mix in the eggs.
- Transfer the mixture to a fine strainer; drain.
- In a large skillet, add enough oil to measure a depth of 1/4 inch, then heat over medium heat.
- Working in 2 batches, scoop 1/4-cup mounds of the mixture onto a cutting board and flatten to form 3-inch-wide pancakes.
- Using a spatula, place the pancakes into the pan and cook, turning once, until golden, about 5 minutes; drain.
- Sprinkle with salt and serve with the chive sour cream.
The post LATKES appeared first on Florida Girl Cooks.
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