Скачать с ютуб Get the Dish: Carnegie Deli's Matzo Ball Soup в хорошем качестве

Get the Dish: Carnegie Deli's Matzo Ball Soup

Whether or not you're celebrating Hanukkah this week, it's impossible to ignore the warm revelation that is a good matzo ball soup. Referred to by many as "the Jewish penicillin," matzo ball soup is known for its cold-curing properties - and no one can attest to this more than the folks behind the Carnegie Deli. This midtown Manhattan institution, which has been open for 75 years, serves up a whopping 1,500 matzo balls daily! Find out the secrets to making a great matzo ball (hint: it's all in how you roll it!), and keep watching for the recipe. Matzo Ball Soup Adapted from The Carnegie Deli Ingredients For consommé: 1 pound chicken necks, backs, and wings 1/2 ounce chicken base, such as Better Than Bouillon 1 celery stalk, roughly chopped 1 small white onion, quartered 1/4 teaspoon Maggi Seasoning 1/4 teaspoon yellow food coloring (optional) Salt and pepper, to taste For matzo balls: 8 large eggs 1 cup liquid shortening or olive oil plus more for rolling matzo balls Scant 1 cup water 4 cups matzo meal 1/4 teaspoon Maggi Seasoning 3/4 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper Directions Make consommé: Combine first four ingredients with 6 cups water. Add Maggi seasoning, food coloring, and salt and pepper. Bring to a boil. Turn down heat and simmer for 1 hour. Make the matzo balls: 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 billiard ball. Cook the matzo balls: Boil matzo balls in consommé until cooked through and soft, about 45 minutes. Divide matzo balls evenly between four bowls, allotting 2 matzo balls and 2 cups consommé per serving. Serves 4.