Happy Passover

Happy Passover wino(t)’s!  Thanks so much for shopping with us for all your Passover wine needs.  Here’s a great recipe for matzoh ball soup from Food & Wine Daily.  Pair this with the Dalton Sauvignon Blanc from Upper Galilee- a crisp, medium bodied white with hints of pineapple and grapefruit and a nice, long finish- and have yourself a holy experience through food (and wine).

 

Passover Matzoh Ball Soup

Chicken Soup

  1. 2 quarts chicken stock or low-sodium broth
  2. One 3-pound chicken

Matzoh Balls

  1. 1 1/4 cups matzoh meal
  2. 2 1/2 teaspoons kosher salt
  3. 1/2 teaspoon granulated garlic
  4. 1/2 teaspoon baking powder
  5. 1/2 teaspoon baking soda
  6. 5 large eggs, 3 separated
  7. 1/4 cup melted chicken fat (schmaltz) or vegetable oil
  8. 1/4 cup minced onion
  9. 1 tablespoon vegetable oil, for forming the matzoh balls

To Finish

  1. 1 large carrot, thinly sliced
  2. 2 celery ribs, thinly sliced
  3. 1 small onion, cut into 1/2-inch dice
  4. 1/4 pound rutabaga, peeled and cut into 1/2-inch dice
  5. 4 large dill sprigs
  6. 4 large parsley sprigs
  7. Kosher salt
  8. Freshly ground pepper
  1. MAKE THE CHICKEN SOUP In a large pot, bring the chicken stock to a simmer. Add the chicken and return the stock just to a simmer. Cover the chicken with a small plate to keep it submerged and cover the pot. Reduce the heat to maintain a very low simmer; simmer until the chicken is cooked through, about 1 1/2 hours. Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot.
  2. MEANWHILE, MAKE THE MATZOH BALLS In a large bowl, combine the matzoh meal, salt, garlic, baking powder and baking soda. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and onion. In a separate bowl, beat the 3 egg whites with an electric hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for about 20 minutes or overnight, until firm.
  3. Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon of water. Scoop 1-tablespoon-size mounds of the matzoh batter onto the baking sheet. Using the oil-and-water mixture to keep your hands moist, roll each scoop of batter into a ball, handling them as gently as possible.
  4. Return the chicken soup to a simmer. Add the carrot, celery, onion, rutabaga, dill and parsley and season with a big pinch each of salt and pepper. Add the matzoh balls. Cover and cook over moderate heat, turning the matzoh balls a few times, until they are plump and cooked through, about 25 minutes. Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes. Remove the herb sprigs. Season the soup with salt and pepper and serve immediately.
Make Ahead: The soup can be prepared through Step 3 and refrigerated overnight. Cover the matzoh balls and shredded chicken with plastic wrap before refrigerating.

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