Cooking Fresh with Chef Rick Recipe #18 - KCOY Santa Maria, Santa Barbara, San Luis Obispo - News

Cooking Fresh with Chef Rick Recipe #18

For the matzo balls
4 tablespoons vegetable oil
4 eggs, slightly beaten
1 cup matzo meal, (I like Manischewitz unsalted)
1 teaspoon salt, if desired
2 tablespoon of chicken stock

For the soup
1 cup butter
2 cups onion, finely diced
4 large carrots, peeled and finely diced
4 ribs of celery, trimmed and finely diced
1 teaspoon ground black pepper
10 cups chicken stock, homemade or canned
1 cup dry white wine
2 whole chicken breasts, boneless and skinless
Chopped fresh parsley for garnish 

For the matzo balls
1. Blend the vegetable oil, eggs, matzo meal and salt together.  Add soup stock and mix until uniform.  Cover and place in the refrigerator for at least 15 minutes. 

2.  Bring 1 ½ quarts of water to a brisk boil.  Reduce flame and drop balls approximately 1 inch in diameter formed from the refrigerated matzo mixture.

3. Cover the pot and cook for 15 to 20 minutes.

For the soup
1.  Melt the butter in a large sauce pan over medium heat.  Add the onion, carrots, celery, and black pepper.  Cook for 5 minutes until vegetables have soften.  Remove from heat.

2.  Heat the chicken stock and wine in a second large saucepan to boiling, add the chicken breast, reduce heat and simmer uncovered for 10 to 15 minutes or until the chicken is cooked through.  Remove the chicken from the stock and let cool.  When the chicken is cool enough to handle, shred it and back to the soup with the cooked vegetable mixture.  Add the parsley.

To serve
Ladle the hot soup into warm bowls, add 1 or 2 cooked matzo balls into each bowl and enjoy. 

To further your New York experience-honk your car horn the nano-second the light turns green, boo everything from Boston and fold your piece of pizza in half before you eat it!