Some of the chicken soup, after five hours simmering and straining through cheesecloth--liquid gold. I got about eight quarts, I think. After skimming off the fat, tomorrow I will finish it with thinly sliced carrots and celery, and chopped dill for serving with matzoh balls.
Next up, matzoh balls. I like "sinkers," with lots of chopped dill and parsley.
I made about 40.
Matzoh Balls, My Way
Makes about 10-12 large matzoh balls, recipe doubles or triples easily
3 tablespoons melted chicken fat, or melted margarine, or oil
1 teaspoon salt, ground pepper to taste
1/4 cup minced mixture of parsley and dill
1/4 cup chicken soup, plus 2 Tbs. water
1 cup matzoh meal
Beat the eggs, add the chicken fat, which should be at room temperature, and then the salt and pepper, herbs, water and soup.
Fold in the matzo meal, mix well. Batter will be loose.
Refrigerate the batter for about I hour, or until batter is thickened up. With wet hands, shape into balls a bit bigger than a golf ball. They'll enlarge as they cook.
Drop the balls carefully into 2 quarts of boiling salted water or hot soup. Cover and cook for 45 minutes. Gently remove from water with slotted spoon, and refrigerate until needed.
To serve--Add Matzoh Balls to soup.
Cook for another 10 minutes in the soup.
After washing out the big shallow pot, I sauteed one of those huge bags of baby spinach from Costco with oil, salt and garlic. It took three batches to do, and I ended up with about six cups of wilted spinach. No photo, sadly.
I spent a long time rolling mixtures into balls today. Moroccan Meatballs take a while, but are so damn good.
These meatballs have little relation to the oversized, heavy meatballs most of us have become accustomed to. These are Moroccan Chicken and Veal meatballs. They're tiny and delicate, filled with mint and cilantro, spices, and mashed potato and egg as the binder. They get cooked briefly in a spicy onion-tomato sauce. Here's the mixture--
And here are some of them simmering.
Lida's Moroccan Chicken Meatballs--makes about 60 small meatballs
1 1/2 pound ground chicken, dark meat
1 pound ground veal
1 onion, chopped fine
2 cloves garlic, minced
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 cup mashed potato
handful matzoh meal
1/4-1/2 cup or more chicken broth, so mixture is very wet
2 Tbs. olive oil
1/2 tsp cumin
1/2 tsp turmeric
1 tsp cinnamon
1 tsp salt
pepper to taste
1/4 cup olive oil
1 onion, diced
1 carrot, diced
1 can diced tomatoes (I like the Tuscan Tomatoes from Whole Foods)
1 cup chicken broth
big pinch each of turmeric, cumin, cinnamon
salt and pepper
Combine all the meatball ingredients, and mix completely, addig more broth as needed. The mixture should be somewhat wet--Lida insists that the chicken broth and oil keeps the meatballs moist. Form into very tiny meatballs, usig wet hands.
Combine the oil and vegetables in a large deep skillet, and let cook. Add the rest of the sauce ingredients, and simmer till oil rises to the top. Stir, and add half the meatballs, or the amount that will fit in one layer. Turn once if they aren't covered in the sauce, and cook for 10 minutes at a low simmer. Remove with slotted spoon, and cook the rest in the same way.
Serve meatballs in the sauce, (or in a egg-lemon sauce) sprinkled with more chopped coriander, and mint if you like it. Serve over mashed potatoes during Pesach, and cous cous the rest of the year.