Dumpling Report: Matzo Balls in Beef Broth

[multipurposegoddess]

Without the beef broth. I made this full recipe last year and it's really wonderful, but I don't have room in my freezer for more broth right now, or the inclination to go shopping for oxtails and beef bones. And I did have two roasted chicken carcasses that needed turning into soup. Which I did using the Ratio formula of 3 parts water, 2 parts bones, 1 part aromatics, heavy on the carrots because that's what I had lying around, and that came out just astoundingly delicious. Gleaned about a cup of still tasty chicken meat off the bones, too.

Anyway, matzo balls. Usually I make a super simple version because it is easy to remember: separate eggs, whip whites into soft peaks, fold in yolks, mix in 1/4 C of matzo meal per egg. it comes out fine and I don't have to look anything up.

This recipe has more ingredients and more steps but, wow, it's deliciously worth the extra effort. I especially like the addition of ginger to the dough, which I suppose I could just toss in to the simple version but I never think to do that. They are not quite as spectacular in chicken broth as beef, but pretty damn good nonetheless.

Anyway, yum. Three more servings of matzo balls in the freezer. That'll be nice for Passover.

Comments

[meara]

Wow, that sounds delicious. I think I need you to come visit and stock my freezer and make me food. I have a guest room! :)

[multipurposegoddess]

That would be fun! Some time when you're gonna be home, and I don't need to be home...