Matzo Ball Soup Mexicana

                                                                         Ingredients                                                                               Soup  medium roasted chicken  3 medium carrots  2 stalks of celery  medium leek  medium Spanish onion  salt  pepper  0.5 cup of cilantro and parsley  2-3 packets of Goya chicken seasoning  horseradish cheddar (for garnish)  ripe avocado (for serving)  Bay leaf  jalapeno pepper  3 garlic cloves, diced                                                                    For Matzo Balls  5 eggs  1.5 cup of matzo meal  cilantro  parsley  grated medium onion  salt and pepper  tsp of baking powder  tsp of baking soda  japan pepper, cleaned, deseeded, cored and diced

Ingredients

Soup

medium roasted chicken

3 medium carrots

2 stalks of celery

medium leek

medium Spanish onion

salt

pepper

0.5 cup of cilantro and parsley

2-3 packets of Goya chicken seasoning

horseradish cheddar (for garnish)

ripe avocado (for serving)

Bay leaf

jalapeno pepper

3 garlic cloves, diced

For Matzo Balls

5 eggs

1.5 cup of matzo meal

cilantro

parsley

grated medium onion

salt and pepper

tsp of baking powder

tsp of baking soda

japan pepper, cleaned, deseeded, cored and diced

 Submerge your roasted chicken in your big stockpot with about an inch of water on the surface above the bones. *Spoiler alert- the recipe I was working from called for 2 whole chickens, but this was not in my budget and there was not room in my freezer so I went with the combination of chicken boullion and chicken stock from the actual chicken. Cook until flavorful (roughly 2 hours)

Submerge your roasted chicken in your big stockpot with about an inch of water on the surface above the bones. *Spoiler alert- the recipe I was working from called for 2 whole chickens, but this was not in my budget and there was not room in my freezer so I went with the combination of chicken boullion and chicken stock from the actual chicken. Cook until flavorful (roughly 2 hours)

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 While the chicken cooks dice your herbs and your vegetables.  Cilantro and parsley (Above)  Carrot Coins (left

While the chicken cooks dice your herbs and your vegetables.

Cilantro and parsley (Above)

Carrot Coins (left

 Strain the chicken stock into another pot, being careful to keep all the liquid for the stock of your soup. Remove the chicken from the pot and when it is cool, clean the chicken into shredded bite sized pieces.  Set aside

Strain the chicken stock into another pot, being careful to keep all the liquid for the stock of your soup. Remove the chicken from the pot and when it is cool, clean the chicken into shredded bite sized pieces.

Set aside

 To keep your kitchen clean and make clean up easy, use your Rachel Ray garbage bowl and keep the peels together.  Sigh  if I wasn’t worried about bears this would be destined for the compost my heart hungers for!

To keep your kitchen clean and make clean up easy, use your Rachel Ray garbage bowl and keep the peels together. Sigh if I wasn’t worried about bears this would be destined for the compost my heart hungers for!

 Add the vegetables, chicken seasoning, and herbs into the soup. Cook until aromatic and integrated.  *I made the soup on Friday and the matzo balls on Saturday because I had to get Matzo flour imported into Beacon. In cooling the soup, it made the next part easier because the fat rose to the top of the soup and solidified.

Add the vegetables, chicken seasoning, and herbs into the soup. Cook until aromatic and integrated.

*I made the soup on Friday and the matzo balls on Saturday because I had to get Matzo flour imported into Beacon. In cooling the soup, it made the next part easier because the fat rose to the top of the soup and solidified.

 Skin the fat off the top of the soup and reserve. I had to reheat it to be able to add to the matzo mix and then added what was left after I added the appropriate amount of fat into the matzo mix (see below) back into the soup.

Skin the fat off the top of the soup and reserve. I had to reheat it to be able to add to the matzo mix and then added what was left after I added the appropriate amount of fat into the matzo mix (see below) back into the soup.

 Pictured above is what the soup looked like sans fan

Pictured above is what the soup looked like sans fan

 In your medium bowl, add diced jalapeño, herbs and onion. Mix thoroughly.

In your medium bowl, add diced jalapeño, herbs and onion. Mix thoroughly.

 Add the matzo meal, baking powder, baking soda, salt, and pepper pepper. Mix.

Add the matzo meal, baking powder, baking soda, salt, and pepper pepper. Mix.

 Add 3 eggs and the yolks from two of the eggs into the herb mixture. Add the heated liquid chicken fat to the mixture. Whisk until integrated.

Add 3 eggs and the yolks from two of the eggs into the herb mixture. Add the heated liquid chicken fat to the mixture. Whisk until integrated.

 Whip the egg whites until stiff peaks are formed. Combine the wet ingredients, the matzo meal mixture and then fold in the whipped egg whites. Cover the bowl of dough and refrigerate for 25-30 minutes. Make sure to cover tightly the dough with plastic wrap, while chilling in the future.

Whip the egg whites until stiff peaks are formed. Combine the wet ingredients, the matzo meal mixture and then fold in the whipped egg whites. Cover the bowl of dough and refrigerate for 25-30 minutes. Make sure to cover tightly the dough with plastic wrap, while chilling in the future.

 Wet your hands and cover your baking sheet in plastic wrap. Using wet hands, form matzo balls from about a tsp to tbs sized matzo balls.

Wet your hands and cover your baking sheet in plastic wrap. Using wet hands, form matzo balls from about a tsp to tbs sized matzo balls.

 Heat the soup and drop the balls into the soup (yup, you’ve been looking forward to when your culinary balls dropped, you in charge home chef you, and this is your moment…Your balls, your spicy matzo balls have dropped). Cook for 50-60 minutes, and you cannot believe how good these are the second day.  Serve in bowls, with slices of avocado, a lime wedge, cilantro, and feel prepared to dance the hora to sals music..or something of the ilk…  *I serve mine to myself with shredded horseradish cheddar and some salsa, but you could also add cotijo if you had or some crema on top for some decadence!

Heat the soup and drop the balls into the soup (yup, you’ve been looking forward to when your culinary balls dropped, you in charge home chef you, and this is your moment…Your balls, your spicy matzo balls have dropped). Cook for 50-60 minutes, and you cannot believe how good these are the second day.

Serve in bowls, with slices of avocado, a lime wedge, cilantro, and feel prepared to dance the hora to sals music..or something of the ilk…

*I serve mine to myself with shredded horseradish cheddar and some salsa, but you could also add cotijo if you had or some crema on top for some decadence!