STUFFED MATZO BALL SOUP recipe 1993? (1,007 views)

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Bon Appetit 1993-03: Vol 38 Issue 3
ARTICLE: Chicken Soups by Jim Fobel


STUFFED MATZO BALL SOUP

This old-fashioned soup has a surprise: a flavorful chicken, vegetable and herb filling inside the matzo balls. Serve as a first course, light supper or lunch.

Serves: 6

MATZO BALLS:
4 large eggs
3 tablespoons vegetable oil
1 cup unsalted matzo meal
1 1/2 teaspoons coarse salt
1/3 cup club soda
STUFFING:
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1/4 cup finely chopped celery
1/3 cup chopped fresh parsley
1 large garlic clove, minced
3/4 cup finely diced cooked chicken (about 3 1/2 ounces)
1 large egg
1/4 teaspoon dried rubbed sage
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground pepper
SOUP:
8 cups Basic Chicken Stock (see recipe) or canned low-salt broth
1 medium carrot, thinly sliced
1 tablespoon chopped fresh parsley

FOR THE MATZO BALLS:
Whisk eggs and oil to blend in a medium bowl. Mix in matzo meal and salt. Add club soda and blend well. Cover and refrigerate at least 1 hour. (Can be prepared 1 day ahead.)

FOR STUFFING: Heat oil in small skillet over medium heat. Add onion
and celery and saute until vegetables soften, about 3 minutes. Add parsley
and garlic and saute 1 minute. Transfer vegetable mixture to processor. Add
chicken, egg, sage, salt, nutmeg and pepper; grind to coarse paste. Transfer stuffing to small bowl. (Can be prepared 2 hours ahead. Cover and refrigerate.)

Cover baking sheet with plastic wrap; lightly brush plastic with oil. Using moistened hands, roll matzo ball mixture into twelve 1 1/2-inch balls and place on prepared sheet. Make deep hole in matzo balls. Place 1 tablespoon filling into each hole. Re-form matzo balls, enclosing stuffing.

Bring large pot of salted water to boil over medium-high heat. Drop matzo balls into pot. Cover and cook until matzo balls are tender and cooked through, about 35 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)

FOR SOUP: Simmer chicken stock and carrot in large saucepan over medium heat until carrot is tender, about 8 minutes. Season to taste with salt and pepper. Add matzo balls and parsley to stock. Simmer until heated through, about 10 minutes. Ladle soup and matzo balls into bowls and serve.