Molly and Adam Make Matzo Ball Soup | From the Test Kitchen | Bon Appétit

Bon Appétit
25 Mar 202015:05
EducationalLearning
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TLDRIn this delightful cooking transcript, the focus is on creating BA's best matzo ball soup, a recipe developed for Passover. The process is broken down into three main components: stock, matzo balls, and assembly. The chicken stock is made by roasting chicken wings for flavor before simmering with vegetables like carrots, celery, and parsnip. The matzo balls are a blend of eggs, schmaltz, chicken broth, dill, salt, and pepper, which are then refrigerated to firm up before being poached. The final assembly involves combining the stock, cooked chicken legs, and carrots, with the matzo balls being served separately to preserve their texture. The soup is seasoned to taste, and fresh dill and black pepper are added at the last minute. The result is a flavorful and comforting soup that is a perfect blend of traditional and modern cooking techniques.

Takeaways
  • 🍲 Adam and Molly are making matzo ball soup, a traditional dish associated with Passover.
  • 🥣 The recipe for the soup is divided into three parts: making the stock, preparing the matzo balls, and the final assembly.
  • 🔥 Roasting chicken wings before adding them to the stock helps to concentrate and caramelize the flavors and activate the Maillard reaction.
  • 🥕 Vegetables for the stock are roughly chopped and don't need to be peeled, as they will be strained out later.
  • 🍗 Chicken legs are added halfway through the cooking process of the stock to season them thoroughly before they are added to the soup.
  • 🥚 Matzo balls are made with eggs, melted schmaltz (chicken fat), chicken broth, dill, salt, and black pepper, and matzo meal.
  • 🧈 If schmaltz is unavailable, a neutral oil like vegetable or canola oil can be used as a substitute.
  • 🕒 The matzo ball mixture needs to rest for at least 35 minutes to two hours to allow the matzo meal to hydrate and change the batter's consistency.
  • 🤲 Damp hands are used to roll the matzo balls to prevent the matzo meal from sticking to the fingers.
  • 🍳 Matzo balls are cooked by poaching and should not be overcooked; they double in size during cooking due to the eggs.
  • 🧂 Seasoning the soup is done at the end, with the amount of salt added being a personal preference, and dill and black pepper are added just before serving to keep them fresh.
Q & A

  • What is the primary dish being made in the transcript?

    -The primary dish being made is matzo ball soup.

  • Why are chicken wings being roasted before making the stock?

    -The chicken wings are being roasted to concentrate and caramelize the flavors, and to activate the Maillard reaction, which gives a delicious golden brown color and enhances the flavor of the stock.

  • What is the significance of using parsnip in the soup?

    -Parsnip is used to lend a subtle sweetness to the soup, which is a flavor profile that the speaker enjoys and now consistently includes in their recipes.

  • Why are the chicken legs added halfway through the cooking process of the stock?

    -The chicken legs are added halfway through to ensure they are seasoned throughout and to allow them to cook for 45 minutes, becoming tender without overcooking.

  • What is the role of eggs in the matzo ball mixture?

    -The egg yolks contribute richness to the matzo balls, while the egg whites give them a light and fluffy texture.

  • Why is schmaltz used in the matzo ball mixture, and what can be used as a substitute if it's not available?

    -Schmaltz, or rendered chicken fat, is used for its flavor and richness. If it's not available, a neutral tasting oil like vegetable or canola oil can be used as a substitute.

  • How long should the matzo ball mixture rest before rolling into balls?

    -The matzo ball mixture should rest for at least 35 minutes and up to two hours to allow the matzo meal to hydrate and change the consistency of the batter.

  • What is the ideal size for the matzo balls before they are cooked?

    -The matzo balls should be rolled into one and a half inch balls, keeping in mind that they will almost double in size when cooked due to the eggs in the mixture.

  • How long should the matzo balls poach in the water?

    -The matzo balls should poach for 30 to 40 minutes to ensure they are fully cooked through.

  • What is the recommended way to serve the matzo balls with the soup?

    -The matzo balls should be served separately and added directly to the individual serving bowls, rather than being cooked further in the soup.

  • How should the soup be seasoned, and what are the final touches before serving?

    -The soup should be seasoned with salt to taste, and fresh dill and black pepper should be added right before serving to maintain their freshness and enhance the aroma.

Outlines
00:00
🍲 Preparing Matzo Ball Soup

In the first paragraph, Molly and Adam discuss their plan to make BA's best matzo ball soup, a recipe Molly developed for Passover. They emphasize the importance of a good chicken stock, starting with roasting chicken wings for flavor. The process includes adding vegetables, such as carrots, celery, and parsnip, to the stock without peeling, and using the skins of onions for added color. They also discuss the significance of parsley and peppercorns in the recipe. The stock is simmered for an hour and a half, with chicken legs added halfway through to braise. The conversation then shifts to matzo balls, highlighting the balance of texture and flavor, and the use of eggs, schmaltz (rendered chicken fat), and chicken broth in the matzo ball mixture.

05:02
🥚 Making the Matzo Balls

The second paragraph focuses on the matzo ball preparation. Adam and Molly discuss the importance of using fat in the matzo ball mixture, with schmaltz being the preferred choice, but vegetable or canola oil as a suitable alternative. They add hot chicken broth and chopped dill to the matzo meal mixture, emphasizing the need for proper seasoning. The matzo ball batter is then allowed to rest in the refrigerator, which changes its consistency. The matzo balls are formed into one and a half inch balls, taking care to consider their size will double upon cooking. The balls are poached in boiling water with salt for seasoning, and it's noted that they need to cook long enough to be fully done inside. Adam and Molly also share a tip for using leftover matzo balls by frying them in butter to enjoy with scrambled eggs.

10:06
🥘 Completing the Soup and Serving

In the final paragraph, Molly and Adam complete the soup by adding shredded chicken back into the broth and discussing the addition of carrots. They decide on a retro look for the carrots, cutting them into 'carrot coins'. The soup is simmered again before serving. Matzo balls are not added directly to the soup but are served separately in bowls to maintain the broth's clarity. The seasoning of the soup is discussed, with a significant amount of salt being added to taste. The soup is garnished with dill and black pepper just before serving to keep the flavors fresh. The paragraph concludes with the hosts tasting and praising the soup, noting its balance of flavors and the success of their matzo ball soup endeavor.

Mindmap
Keywords
💡Matzo Ball Soup
Matzo Ball Soup is a traditional Jewish dish made with matzo balls (dumplings) floating in a chicken broth, often served during Passover. In the script, it is the central dish being prepared, reflecting the cultural and festive significance of the recipe.
💡Chicken Stock
Chicken Stock is a liquid used as a base for many soups and sauces, made by simmering chicken bones, water, and vegetables. In the script, the preparation of chicken stock is a key step in making the matzo ball soup, highlighting its importance in developing the soup's flavor.
💡Matzo Balls
Matzo Balls are light, fluffy dumplings made from matzo meal, eggs, and other ingredients. They are a signature component of matzo ball soup. The script provides a detailed process for making the matzo balls, emphasizing their texture and the balance between richness and levity in the recipe.
💡Schmaltz
Schmaltz is rendered chicken fat, traditionally used in Jewish cuisine. It adds flavor and richness to the matzo ball mixture as mentioned in the script, where it is used as a substitute for a neutral oil if it's not available.
💡Roasting
Roasting is a cooking method that involves dry heat, which is used to develop deep flavors in the chicken wings before they are added to the stock. The script describes how roasting enhances the taste by concentrating and caramelizing the flavors and activating the Maillard reaction.
💡Vegetable Chopping
Vegetable Chopping refers to the process of cutting vegetables into smaller pieces. In the context of the script, vegetables like carrots, celery, and parsnip are chopped and added to the stock, contributing to its overall flavor and texture without needing to be perfectly precise since they will be strained out.
💡Parsnip
A parsnip is a root vegetable that adds a subtle sweetness to dishes. In the script, it is included in the stock for the matzo ball soup, providing a unique flavor profile that distinguishes this soup from others.
💡Parsley
Parsley is a fresh herb used for its flavor and as a garnish. In the script, a significant amount of parsley is used in the matzo ball mixture, adding freshness and a burst of green to the dish.
💡Poaching
Poaching is a cooking technique that involves simmering food in a liquid, which is used to cook the matzo balls gently. The script details the importance of poaching time for achieving the correct texture and doneness of the matzo balls.
💡Seasoning
Seasoning refers to the process of adding salt, pepper, or other flavorings to food to enhance its taste. In the script, the importance of seasoning the matzo mixture and the soup is emphasized, ensuring that the flavors are well-balanced and not dominated by a single ingredient.
💡Dill
Dill is an herb with a fresh, aromatic flavor, used here as a garnish for the soup. The script mentions adding dill at the last minute to preserve its freshness and to provide an aromatic experience when serving the soup.
Highlights

Adam and Molly are making BA's best matzo ball soup, a recipe developed by Molly for Passover.

The soup includes a homemade chicken stock starting with roasted chicken wings for flavor concentration.

Vegetables for the stock are roughly chopped and do not need to be peeled as they will be strained out.

A parsnip is used in the soup for a subtle sweetness, a favorite addition by Molly.

The chicken stock is made with the addition of chicken legs after 45 minutes for extra flavor and tenderness.

Matzo balls are made with a mixture of eggs, melted schmaltz, chicken broth, dill, salt, and black pepper.

Schmaltz can be replaced with a neutral oil if unavailable, but butter is not recommended due to flavor issues.

Matzo meal is added to the matzo ball mixture and allowed to rest and hydrate, changing the batter's consistency.

The matzo balls are rolled into balls and poached, cautioning that they will double in size during cooking due to the eggs.

Leftover matzo balls can be sliced and fried in butter for a crispy breakfast treat.

The soup is seasoned with salt directly before serving to ensure the right flavor balance.

Dill and black pepper are added at the last minute to keep the soup fresh and aromatic.

The soup is praised for its perfect balance of flavors without any single ingredient overwhelming the taste.

The matzo balls are cooked until they are light, fluffy, and have a consistent color throughout.

The chicken legs are removed after 45 minutes of cooking and later shredded to be returned to the soup.

Carrots are cut into 'carrot coins' for a nostalgic touch, adding a retro look to the soup.

Matzo balls are cooked separately and added to individual serving bowls, keeping them distinct from the broth.

The final soup is described as a 'golden elixir' with a rich and inviting appearance.

Transcripts

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Matzo Ball SoupPassover RecipeCooking TutorialChicken StockFood PreparationTexture DiscussionSeasoning TipsHome CookingCulinary SkillsHoliday Tradition