2 lb chicken wings or drumsticks
9 cup cold water
1 large onion, peeled
1 large carrot, peeled
1 small parsnip, peeled (opt)
2 celery stalks, including leafy tops
5 parsley sprigs
3 dill sprigs
1 salt
1 pepper
1 tbsp snipped fresh dill
MATZO BALLS
2 large eggs
2 tbsp vegetable oil
1/2 cup matzo meal
1/2 tsp salt
2 tbsp water or chicken soup
2 qt salted water for simmering
Directions
Combine chicken wings, water, onion, carrot, parsnip, celery, parsley
and dill sprigs, and pinch of salt to a large saucepan and bring to a
boil. Partly cover and simmer 2 hours, skimming occasionally. Skim
off excess fat. (Chicken soup can be kept 3 days in refrigerator or
can be frozen; reheat before serving.)
Make matzo balls: In a medium bowl, lightly beat eggs with oil. Add
matzo meal, salt and stir until smooth. Stir in water, then let
mixture stand for 20 minutes so matzo meal absorbs liquid.
Bring salted water to a boil. With wet hands, roll about 1 teaspoon of
matzo ball mixture between your palms into a ball; mixture will be
very soft. Set balls on a plate. With a rubber spatula, carefully
slide balls into boiling water. Cover and simmer over low heat for
about 30 minutes or until firm. Cover and keep warm until ready to
serve. (Matzo balls can be kept 2 days in their cooking liquid in a
covered container in refrigerator; reheat gently in cooking liquid or
in soup.)
To serve soup, remove chicken wings, onion, celery, parsnip, parsley
and dill sprigs. Take meat off bones and add to soup; or reserve for
other uses. Add pepper to soup, stir in snipped dill and taste soup
for seasoning. Slice carrot and add a few slices to each bowl. With a
slotted spoon, add a few matzo balls. Serve hot.
Servings: 8 servings
Ashkenazic Chicken Soup & Matzo Balls With Fr Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Chicken; Chicken Soup; Poultry
The History of Recipes
Food historians have traced the existance of recipes far back into the distant past, certainly as far into history as the Egyptians, and possibly even further than that. However, these, old recipes were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to experts is a series of clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. During Roman times around 25BC a roman called Apicius created a few scripts describing recipes cooked by the Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into appetizers, main meal and afters, a very modern way of dining. Aspicius also tells us how the cooks of Roman times made use of a good variety of aromatic flavors, including some that we all recognise like bay, mint and dill. During the succeeding few hundred years, the families of Europe competed with each other to lay on the best banquets, and consequentially the best chefs and their recipe collections became highly prized. Nevertheless, it was during the 19th century the formal cooking and recipe books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the arrival of the 1900s, cookbooks were in high demand, due to better eduction, people having increased leisure time and disposable income. Like it or not, the introduction of television gave us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Ashkenazic Chicken Soup & Matzo Balls With Fr recipe.
