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when i crave matzo ball soup, i make it myself because i can’t get it in the city anymore. seems all the jewish places have moved out of town. i usually can’t get it to taste as good but this time i did it different & it blew away any chicken soup i have ever had or made.

the process is tedious but well worth it.

roast an entire chicken thomas keller style. i coated the entire bird with

-coarse salt
-white pepper
-togarashi
-italian seasoning
-adobo
-valentina fruit seasoning or some kind of chili lime salt – important

let cool. separate the skin & bones from the meat. make stock. i did a double stock-a previous stock was used to simmer the new bird bones. this added more richness. i also used a pressure cooker which speeds it all up. tossed in 2 bunches of green onion tops, several garlic cloves & above spices.

while the stock is cooking, take a large skillet & fry 5 pieces of chopped bacon till crisp. remove bacon, drain some fat & set aside. chop one large onion & fry 10 minutes. add 3 chopped carrots & 2 chopped celery stalks. add salt, cover & cook 10 more minutes. add 6 chopped garlic cloves, the chicken meat & bacon. add all the spices used on the bird. cook covered on low until the stock is done-about an hour. the pressure cooker is my friend.

drain the stock & combine with skillet. it will be ready almost immediately.

cook the quinoa separate. matzo balls are also separate & very easy. whip 2 eggs with 2 T oil whipping them with electric mixer. stir in one pack matzo meal, chill 15 minutes. cook covered in simmering water 20 minutes. i have made them many times & it seems this is the best way. i used to cook it all together and the flavor is much better cooked separately. you DO want to use the bacon.

i topped it with togarashi. a little romano, but it’s really fine without it.

chicago is having it’s 4th polar vortex- minus 30 degrees w/wind chills. soup is not a luxury. it’s a necessity.

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