Chasens Beef Belmont With Matzo Balls Recipes

BEST MATZAH BALLS

Steps:

• Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
• Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

BACON CHEESE BALL

Steps:

• 1. In a large bowl, beat cream cheese, Parmesan cheese, shredded cheddar, and garlic until blended.
• 2. Stir in spices, bacon, and green onion.
• 3. Shape into one large ball or three mini balls. Wrap cheese balls in plastic wrap; refrigerate at least 1 hour or until firm.
• 4. Just before serving (at least 30 minutes), remove from refrigerator and unwrap from the plastic. Mix together the coating (bacon & cheese) and then roll chilled cheese ball in the coating until it is all covered. Serve with crackers, pretzels, veggies etc.

MATZO BALLS

Steps:

• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

MATZO BALLS

Steps:

• Beat the eggs, oil, and seasonings in a mixing bowl. Fold in the matzo meal and mix until fully incorporated. Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.
• Boil 12 cups of water in a 4 to 5-quart saucepan. With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water. After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently. Boil until doubled in size, about 15 minutes total.
• Serve in chicken soup or use as a dumpling for other soups. Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.

CHASEN'S BEEF BELMONT WITH MATZO BALLS

Steps:

• FOR THE BEEF.
• Place short ribs and broth in a large dutch oven.
• Add water to cover ribs, and bring to a boil.
• Reduce heat and simmer, skim foam from the broth.
• Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string.
• Place the bundle in the broth with salt and pepper.
• Simmer, covered, for about 1 1/2 hours or until meat is very tender and falls off the bone.
• Remove the bouquet garni and strain the broth.
• Return the broth and meat to the pan.
• Stir in the carrots, leeks and celery.
• Bring mixture to a boil.
• Reduce heat and simmer, covered for 10 minutes or until vegetables are tender.
• Return mixture to the boil, add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente).
• Remove meat, and separate meat from bones.
• Have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes.
• Serve soup forst with 2 or 3 matzo balls per bowl.
• Slice meat and garnish plate.
• FOR THE MATZO BALLS:.
• Blend fat or oil with eggs.
• Mix matso meal with salt, and combine these 2 mixtures and blend well.
• Add soup stock or water and mix until uniform.
• Cover mixture and refrigerate for one hour.
• In a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired.
• From the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter.
• Reduce flame and drop matzo balls into the gently boiling water.
• Cover pot and cook 30 to 40 minutes.
• Remove matzo balls from water and add to the Boiled Beef Belmont soup.
• The soup is seved separately from the platter of boiled beef.
• Add your own choice of accompaniments to the beef platter.