Chasens Beef Belmont With Matzo Balls Recipes

BEST MATZAH BALLS

Steps:

• Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
• Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

CHASEN'S BEEF BELMONT WITH MATZO BALLS

Steps:

• FOR THE BEEF.
• Place short ribs and broth in a large dutch oven.
• Add water to cover ribs, and bring to a boil.
• Reduce heat and simmer, skim foam from the broth.
• Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string.
• Place the bundle in the broth with salt and pepper.
• Simmer, covered, for about 1 1/2 hours or until meat is very tender and falls off the bone.
• Remove the bouquet garni and strain the broth.
• Return the broth and meat to the pan.
• Stir in the carrots, leeks and celery.
• Bring mixture to a boil.
• Reduce heat and simmer, covered for 10 minutes or until vegetables are tender.
• Return mixture to the boil, add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente).
• Remove meat, and separate meat from bones.
• Have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes.
• Serve soup forst with 2 or 3 matzo balls per bowl.
• Slice meat and garnish plate.
• FOR THE MATZO BALLS:.
• Blend fat or oil with eggs.
• Mix matso meal with salt, and combine these 2 mixtures and blend well.
• Add soup stock or water and mix until uniform.
• Cover mixture and refrigerate for one hour.
• In a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired.
• From the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter.
• Reduce flame and drop matzo balls into the gently boiling water.
• Cover pot and cook 30 to 40 minutes.
• Remove matzo balls from water and add to the Boiled Beef Belmont soup.
• The soup is seved separately from the platter of boiled beef.
• Add your own choice of accompaniments to the beef platter.

MATZAH BALLS

Steps:

• Mix together the oil and eggs.
• Add the salt, sugar, and baking powder.
• Slowly add the matzah meal.
• Refrigerate for 1/2 hour till firm.
• Bring salted water to a rapid boil.
• With moistened hands, (gently) make balls (makes exactly 10 golf balls size ).
• Add balls to water (balls will drop to the bottom, but will pop up and float on top while cooking). Cover.
• Lower heat to a slow boil.
• Cook for 45 minutes to 1 hour.
• They are done when a knife or cake tested goes through them easily.

MARVELOUS MATZOH BALLS

Steps:

• Place diced parsnip and carrot in a single layer in a microwave-safe bowl and add a small amount of water. Cover with a paper towel and microwave on high power until tender enough to mash, 5 to 10 minutes. Mash.
• Mix shortening with eggs, matzoh meal, 1/2 cup water, salt, and pepper and mashed carrot and parsnip. Add parsley. Mix together.
• Refrigerate covered for 20 minutes.
• Scoop out balls of mixture to desired size and drop into boiling water. Cook in water until light and fluffy looking, about 5 minutes. Matzoh balls are now ready to add to your favorite soup!

GOLDEN CHICKEN SOUP WITH MATZO BALLS

Steps:

• Bring water to a boil in a large soup pot.
• Add Chicken, onion, celery, carrots, parsnips, sweet potatoes, salt, and pepper; bring to a boil.
• Reduce heat and gently simmer, covered for 3-4 hours.
• Remove chicken from pot and add in matzo balls.
• Boil for 30-40 minute.
• Return chicken to soup and reheat.

BUBBIE'S HEARTY MATZO BALL SOUP

Steps:

• Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
• Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
• Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.