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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Peppermint Balls

Peppermint Balls

While the holiday baking season might be over, we’re still eating our left overs. No complaints though! My newest favorite candy is these peppermint balls. I originally tried to make patties, (like this recipe suggests) but they didn’t work out as well and ended up coated in less chocolate. Once we got past that part, the recipe was actually surprisingly easy, I don’t think these will be regulated to just winter holiday food after this year.

Ingredients:
2 1/2 cups confectioners sugar (you might need a little more or less depending on how it comes together.)
1 1/2 tablespoons light corn syrup
2 tablespoons water (we had the best luck with warm water)
2 teaspoon peppermint extract (the original recipe called for one, but we like it a little more minty)
1 tablespoon vegetable shortening
1 bag semisweet chocolate chips

Directions:
Beat 2 1/4 cups of confectioners sugar together with corn syrup, water, peppermint extract and vegetable shortening until combined. The mixture might crumbly (this is good!) If it isn’t, add some more sugar. Dust a work surface with remaining 1/4 cup of confectioners sugar.Empty contents of bowl onto work surface and knead until smooth (this will take a few minutes). This is when we put it back in the bowl and stuck it in the freezer. Where we left it for about an hour.

Before you take the dough out of the freezer, you need to temper your chocolate. Melt the chocolate chips in a microwave safe bowl at 30 second intervals, stirring in between. Cool slightly.

Cover a baking sheet with parchment paper. Remove dough from freezer. Using a spoon make a ball and dip into the chocolate and then set on the parchment paper. If the chocolate doesn’t cover the ball all the way, drip chocolate over the top once it is on the wax paper. Once all the dough is used, put the entire baking sheet into the freezer.

Once set, we stored these in the refrigerator between wax paper.

Peppermint Balls (inside)

My opinion:
The colder the dough is the easier it will be to work with. We ended up doing these in two batches because the dough thawed too much in between.