First time I made matzo balls they ended up with approximately the density of a lead weight, with only a little more flavour. \u00a0This recipe goes to pains to lighten the dumplings and packs flavour into them. \u00a0The only thing I changed was omitting the onion and garlic power, having bad experience with them, instead relying on finely minced onions and a crushed garlic clove… Perfectly adequate… probably superior for the omission. \u00a0<\/p>\n
The make or break thing for any chicken soup is the chicken stock, the recipe for which I did not follow, but I’m sure it works perfectly. \u00a0The one rule to follow here is not use a pot that ‘just’<\/em> fits the chicken or chicken carcass, and fill the water only to the top of that chicken. \u00a0Then simmer for a good long time… 2 hours? \u00a0If the stock doesn’t jellify in the fridge overnight then it’s not good enough.<\/p>\n The final piece of this soup, taken from the recipe, is the vegetables used. \u00a0unable to find swede in the summer, I used only celery and carrot… And that’s just spot on to be honest. A little extra flavour, wholesomeness and texture.<\/p>\n