My first try at matzoh ball soup produced the best version I’ve ever had. it was glorious.
I took the carcass of a Peruvian rotisserie chicken (which we ate as takeout.) and put in a stock pot, filled it with water and made a stock. No other added ingredients.
I put it in the fridge, skimmed the fat, and used it the next day.
When it was time to make the soup, I cooked the stock with celery and carrot and made the matzoh balls. I didn’t measure carefully, and it probably came out runnier than I was expecting. The first ball formed just fine, but the subsequent ones were larger and misshapen.
I also added some raw thinly sliced chicken breast to the stock when I put the meatballs in.
Didn’t matter about the shape. The stock was rich and the matzoh balls fluffy. Sometimes I strike gold on the first attempt, and then I find it hard to duplicate. In this case, I think I will be able to replicate.
(Last time I made enough for two generous rounds of matzoh balls in soup plus a few to snack on, and I can’t remember even getting to a second round in soup…)
I have done this. But I try to prep things at least a little, if only to slow myself down. The other day I ate half an avocado while standing over the sink.
