Hot & Sour Matzo Ball Soup
- 5 pounds chicken bones (wings, necks, backs, etc.)
- 4 quarts cold water
- 2 medium onions, peeled and quartered
- 2 parsnips, peeled, peeled and diced
- 2 celery stalks, diced
- 4 carrots, diced
- 1 turnip, peeled, diced
- 6 large eggs
- 2 tablespoons chicken fat (or vegetable oil)
- ½ cup seltzer water
- 1 cup matzo meal
- 1 tablespoon plus 1 teaspoon kosher salt
- ¾ cup light soy sauce
- ½ cup rice vinegar
- 1 tablespoon sambal (red chili paste)
- 1 teaspoon ground white pepper
- ¼ cup cornstarch
- 12 springs cilantro leaves, chopped
- In a large soup pot, add the chicken and water. Bring to a boil, then reduce heat to allow to simmer 30 minutes, uncovered. Skim off any foam.
- Add the parsnips, onions, celery, turnip and carrots. Simmer for 1½ hours.
- Meanwhile, make the matzo ball mixture. In a medium bowl, beat 4 of the eggs. Add the fat or oil, seltzer, matzo meal and 1 teaspoon salt. Mix thoroughly. Cover and refrigerate 1 hour.
- To finish the matzo balls, bring a large pot of water to a boil. Dip your hands into cold water and make 12 balls, about 1″ (or larger if preferred.) Carefully add each ball to the boiling water. Cook for 25 minutes.
- Strain the chicken soup and discard the solids. Return the soup to the pot and heat on medium. Add soy sauce, vinegar, samba, white pepper and 1 tablespoon salt.
- Dissolve the cornstarch with ¼ cup water in a small bowl. Add ¼ cup of the soup to the bowl. Slowly pour cornstarch into the pot and mix well.
- Beat well the remaining eggs. Remove the soup from the heat and whisk in the beaten eggs in a circular motion.
- Add matzo balls to the soup pot.
- When ready, serve soup hot with 1-2 matzo balls in each bowl. Sprinkle with cilantro.