Gluten-free Matzo Ball Soup Recipe by The Deglutenizer скачать в хорошем качестве

Gluten-free Matzo Ball Soup Recipe by The Deglutenizer

Be sure to like & subscribe! Want notifications on new videos? Hit the bell! -------------------------------------------- Matzo ball soup is literally my favorite soup. 10x more effective than chicken noodle when you're sick, and 10x tastier on any given day. My recipe is a little bit of work, but for about 3 hours of cooking, it makes a pot of soup that will last you for 3 days of meals. Ingredients: Soup- 2 tbsp. butter 6 ribs celery, diced 6 carrots, diced 1 onion, diced 1 whole chicken, giblets removed, 4-5lb. 1 lemon, zest & juice (or halved inside bouquet garni) 2 bay leaves 1 tsp. dry parsley 1 tsp. dry thyme 1 tsp. (2 cloves) garlic, minced Salt Pepper Water to cover 2 packets soup mix Matzo balls- 2 packets gluten-free matzo mix 6 tbsp. vegetable or canola oil 4 large eggs 2 32-oz. boxes chicken broth Directions: 1. In largest pot over low-medium heat (3/10), add butter, celery, carrots, and onion. Add salt to help draw out moisture, then cover and sweat vegetables while preparing other soup ingredients. 2. Rinse chicken and add to pot. Add lemon juice, zest, bay leaves, parsley, thyme, garlic, salt, and pepper. Optional: for a clean broth, cut lemon in half and wrap in cheese cloth with herbs and tie into a bouquet garni. Leave garlic, salt, and pepper out of the bouquet and add directly to the soup base. 3. Cover soup ingredients with water until all ingredients are submerged. Cover with lid and bring soup to a boil on high heat (7.5/10), then lower heat (3.5/10) to reduce to a simmer. Simmer about 1 ½ hours, or until chicken begins pulling off the bone at the ends of the legs. Remove bouquet garni or bay leaves from soup about 1 hour into cook time. 4. When chicken is done, remove from soup pot and set in strainer in sink to cool. While chicken cools, prepare matzo balls. In medium-sized bowl, beat eggs and oil together. Whisk in matzo ball mix, then set aside and let stand 15 minutes. Bring broth to a slow boil in widest pot (if pot isn’t wide enough, make matzo balls in 2 batches). 5. Prepare a bowl of water for rolling matzo balls. Using wet spoon, scoop appropriate amount of dough into wet hands. GENTLY roll matzo dough into balls, being careful NOT to press dough any more than necessary. Matzo balls will expand in the broth. Make raw matzo dough balls between 1-1 ½” each, and try to make them all the same size so they cook at the same time. 6. Cover and simmer matzo balls in broth on medium-low heat (3.5/10) 30 minutes, turning once around 18 minutes into cook time if necessary. 7. While matzo balls simmer, pull the cooled chicken (doesn’t need to be completely cool, just cool enough to handle). Remove skin with fingers and pull all flesh off the bones, avoiding connective tissues. Don’t forget meat from the back of the bird. Chop any long pieces of meat with a knife, like pieces from the breast. Add meat back to the soup pot, along with the 2 packets of soup mix. Stir to combine. 8. When matzo balls are ready, scoop desired number of balls into a bowl, then add desired amount of soup. Top with a few grinds of fresh black pepper and enjoy! For more information on this recipe and others, check out my blog at the link below! The Deglutenizer Blog: http://thedeglutenizer.com/chicken/ma... Follow me on Instagram!   / thedeglutenizer   Like me on Facebook!   / thedeglutenizer   Follow me on Twitter!   / thedeglutenizer   Follow me on tumblr!   / thedeglutenizer   Follow me on Pinterest!   / thedeglutenizer