This article presents a recipe for matzo ball soup that combines elements appealing to both fans of 'floaters' (light matzo balls) and 'sinkers' (denser dumplings). It highlights the unique addition of schmaltz for richness and tips for cooking the dumplings separately to maintain a clear broth. The recipe also advocates for using chicken legs and wings for a robust, flavorful stock, emphasizing the importance of roasting the wings first. Serving suggestions and preparational flexibility make it a comforting option for large gatherings.
Matzo ball soup often divides fans into two camps: those who prefer light, fluffy 'floaters' and those who favor denser 'sinkers.' This recipe offers a balanced compromise.
The richness of the matzo balls, enhanced with schmaltz and hydration from beaten eggs, provides a delicious and tender texture, appealing to both traditionalists and newcomers.
To achieve a clear broth, cooking matzo balls in salted water instead of the soup is essential. The method enhances flavor without clouding the chicken broth.
Using chicken legs and collagen-rich wings boosts the flavor profile of the broth. Roasting the wings first contributes a satisfying caramelized quality, enhancing the overall dish.
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