Carnegie Deli Matzo Ball Soup (and chicken stock!) Recipe

Matzo Ball Soup Recipe

My mom makes the best matzo ball soup. Ever. Part of the reason it’s probably the best is because she only makes it once a year at Passover. I think the recipe is a combination of one from Cooking Light and several family recipes from friends. It’s amazing. Since the first Passover J attended, he’s tried to recreate my mom’s recipe. We use the same ingredients and follow her directions, but it never turns out the same. After our trip to New York this summer, J decided to find the Carnegie Deli recipe. He finally succeeded with a few modifications of this recipe.

Stock Ingredients:
1 pound chicken necks, backs, and wings (we just used wings since that’s what we had in the freezer)
1/2 ounce chicken base, such as Better Than Bouillon
1 celery stalk, roughly chopped
1 small white onion, quartered
Salt and pepper, to taste

For matzo balls :
8 large eggs
1 cup liquid shortening or olive oil plus more for rolling matzo balls ( I think my mom uses vegetable oil)
about 1 cup water
4 cups matzo meal
1/4 teaspoon Maggi Seasoning
3/4 teaspoons kosher salt
1/4 teaspoon ground white pepper

Optional: top with fresh dill.

Directions:
Make stock : Combine first four ingredients with 6 cups water. Add Maggi seasoning (we found it in the Asian isle, it’s made by Nestle) and salt and pepper. Bring to a boil. Turn down heat and simmer for at least an 1 hour.

In a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated. Oil hands, then, working as gently as possible, form round balls about the size of a golf ball (but try to keep them loose or the middles won’t cook). Boil matzo balls in stock until cooked through and soft, at least 45 minutes. Divide matzo balls evenly between four bowls, allotting two matzo balls and two cups stock per serving. Sprinkle with fresh dill and enjoy.

My opinion:
It’s really close. The only part that wasn’t was J rolled the matzo balls too tight, so the middles didn’t cook quite through.

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Spicy Buffalo Chicken Wings


What Superbowl party would have been complete without buffalo chicken wings? After our chicken fingers (this recipe, only using tenderloins instead of breasts and frying them in the fryer), this was the first dish gone at the party. The best part was how super easy it was to make. Plus, now that J has a fryer, cleanup was super simple too!

Ingredients:
2 ½ lbs chicken wings (we used a whole bag of frozen, defrosted)
½ cup of your favorite hot sauce, plus more for dipping (we used Frank’s Red Hot)

Directions:
Deep-fry at 375°F for 10 minutes. The skin should be crispy and the chicken cooked through. If you’re so inclined, you can dredge the chicken wings in some flour before frying. When you pull the wings from the fryer, immediately put them in the hot sauce. Toss to coat. If you aren’t serving these immediately, place them in a 300-degree oven.

My opinion:
I’m not a hot wing lover. I prefer my chicken in the fried tenderloin form, but these were really good. They absorbed just enough sauce to keep them crispy and not to drippy. We will definitely be having these again!