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Matzo Ball Broth
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Ingredients
Bone Broth
- 2 pcs nice animal bones
- 2 medium shallots
- 2 carrots
- 1 celery root
- 1 tsp salt
- 1/3 tsp pepper
Matzo balls
- 2 pcs nice animal bones
- 2 medium shallots
- 2 carrots
- 1 celery root
- 1 tsp salt
- 1/3 tsp pepper
- 1 egg yolk
- Semolina
- Few chive sprigs nicely cut
- Pintch of Salt
- Bit of grind pepper
Method
- STEP 1Bone Broth Heat oven to 200 degrees. Arrange bones on the baking tray and peel and half shallots. Bake for 30 minutes. Transfer bones with shallots and liquid released to the presser cooker and add washed celery root and cleaned and ruffly cut carrot. Season with salt and pepper and cover with 2 liters of water. Cook for 50 minutes after it starts boiling. When it’s safe, open presser cooker and sift liquid through fine sieve. Repeat once again using muslin to have clear tea like liquid.
- STEP 2Whip egg whites unil stiff peaks form. In a separate bowl mix egg yolks with semolina and seasoning. Gently fold in whipped egg whites and chopped chives. Matzo balls Pour the broth into a pot and bring it lightly to boil. Using tea spoon gently spoon little by little matzo balls mixture. Continue cooking for about 2-3 minutes and serve with some parsley sprinkled over it.
