What is more frustrating that cooking an entire day…and I am mean an entire day (starting at 10 AM and finishing at 7 PM) and the meal not working out? I don’t think many things are much more frustrating that that! Well welcome to my Saturday! A day I devoted to cooking only to have the end result not work out…SO frustrating!
The cookbook I was using was actually one I have had a lot of success with, so it was kind of surprise to me when the soup didn’t turn out. The recipe came from 1 Stock, 100 Soups.
The recipe tagged was for Chicken Soup with Matzo Balls.
To start with I made the vegetable stock from the cookbook. The stock is a very flavorful veggie stock and even me, a carnivore, find it pretty awesome. You can read about me making the stock in this previous post.
After the stock was made I got to work on the matzo balls. To make them I first melted some butter in a skillet over medium low heat. Then I added grated onion and let that soften stirring occasionally for about 5 minutes. The skillet was removed from the heat and let cool slightly.
Next I took some butter and beat in a bowl until it was fluffy.
I then beat in a egg plus 1 egg yolk.
Then I mixed in chopped parsley and the onion, seasoned with salt and pepper and mixed.
I then took matzo crackers and crushed them into crumbs with my food processor.
I mixed the crumbs into the bowl and stirred until all was combined.
I put the bowl in the refrigerator and got to work on the stock again. I added 2 bone in skin on chicken breasts to the veggie stock and I brought to a boil.
I let the stock simmer for 15 minutes skimming as necessary. Then I added chopped onion, celery, carrots, tomatoes, parsley, salt and pepper. I covered the pot and let it simmer for an hour.
I began to realize that I was essentially making a chicken stock in an already made vegetable stock. This began to seem like perhaps just using a chicken stock would have been the way to go with this recipe but since the cookbook’s premise is to use 1 stock (a vegetable stock) the recipe was conformed to work. Also you can see my pictures started to become super terrible. As the recipe started to slide downhill so did the photographs…coincidence???
As the vegetable stock was being turned into a chicken stock I returned to matzo balls. I took the bowl I had placed in the refrigerator and formed balls from the mixture.
When the stock finished cooking for an hour I strained all the solids. I took the chicken and cut it into bite size pieces.
I put the chicken pieces, vermicelli rice noodles and the matzo balls to the stock and simmered covered for 30 minutes.
The matzo balls fell apart creating a soup with soggy cracker crumbs.
The Verdict: So I thought the flavor of the broth was good, but my compliments end there. The soup had a terrible consistency and looked like throw up…Matt and I split a bottle of wine for dinner instead…Rodney Strong, which was delicious and which I highly recommend.