Matzo Ball Soup with a Tropical Twist

Campaigning isn’t always about following the status quo but also paying homage to your roots and traditions.  As such I offer up a recipe that reflects the rich bicultural heritage of the candidate elect.  On a winter’s freeze or spring chill there is nothing better than a hot bowl of soup to warm spirit and mind, so I offer up a delectable variation on a old classic, Matzo Ball Soup with a Chicken, Lime and Chili topper.  Here is what you will need.

Ingredients

• 1 Large Roaster with tail fat trimmed(set aside)
• ½ lb of beef brisket or flank(optional)
• 3 carrots, peeled
• 3 celery stalks
• 1 large yellow onion, whole unpeeled
• 2 to 3 quarts water
• 2 tsp kosher salt
• pepper
• dozen or more cooked matzo balls

*see links below for recipes.  In addition, don’t bother buying the matzo meal.  Just purchase the matzo sheets and grind them up.

Topping:

• juice of 1 lime
• 2 to 3 tablespoons cilantro, finely chopped
• 1 to 2 fresh chilies, finely diced (optional)

Directions

To start the soup, clean the chicken removing the innards.  Remove the tail fat to make schmaltz adds great flavor to matzo balls.  I usually use it in addition to or as a replacement to butter in matzo ball recipes.  Place chicken in stock pot or other large along with vegetables excluding those for the topping and bring to boil.  I leave the peel on the onion to add color to the broth.

When you have a nice rolling boil reduce to simmer for 1 ½ to 2 hrs until chicken is tender.  During cooking also skim off any foam or fat that floats on the surface.

When chicken is cooked and tender remove along with other vegetables and set aside to cool.  When chicken is cool enough to handle remove skin, pull meat off bone, tear into bite sized pieces and set aside.  If you added included the beef in your soup base you can tear this into pieces as well at this time.  In Korean soup bases it is common to add a number of different types of meats to fortify the soups flavor.  I will post recipes for Korean food later so keep checking for updates or subscribe via RSS feed.

As for the vegetables you can at this time chop and set them aside to add later as Jon’s family does.  My preference is to discard them as they have given up much of their flavor as well as nutrients.  However, even if the vegetables have lost much of there vitamins they are still a good source of fiber.

For the topping, mix together cilantro, lime and chili(if included) and mix together with chicken till well coated.  Salt and pepper to taste.  Note you can add more or less of any of the ingredients according to your liking.

Digressing for a moment, I have noticed many Koreans and other people dislike the taste and compare it to soap, while others like myself adore it.  Research suggests that there may be a genetic factor in the division of taste preferences.  If you are one of those unfortunate souls who lack the gene to appreciate the fragrant leaves, you can substitute with parsley, chives or other herbs.

To serve warm up previously prepared matzo balls in the simmering broth for a few minutes and ladle into bowls along with one or two matzo balls.  Top with chicken mixture and enjoy!

I would like to credit my mom for inspiration for this recipe as she makes a mean Korean rice vermicelli noodle soup that is topped with chicken, sesame oil, green onion, pepper and sesame seeds.  Not sure to the exact ingredients but when I get the recipe I will pass it along.

Also check out this recipe for another matzo ball soup topped with sofrito that was featured on the food network.

Matzo Ball Recipe Links

• Kosher Perfect Matzo Ball
• Food Network Matzo Ball(Bobby Flay’s recipe along with his roasted jalapeno matzo ball soup recipe.)
• Oma’s Famous Matzo Ball

Next: Budget Friendly White Castle Style Sliders…..

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