And and Gabs had gotten sick for New Years, so we had Matzo Ball Soup. That is my tied for first place soup, Italian Wedding and Matzo Ball, my absolute favorite. Next would have to be Lobster Bisque. Not just any Lobster Bisque though, the best I have ever had was by a guy named Dave at Something Fishy, hands down the best I have ever, ever had. Still all things being fair, Lobster Bisque is second. Then, of course, Corn Chowder, rounds out my top three. Oh, I forgot about Shrimp Bisque.....mmmmm.....that is fourth.
Today I started two different kinds of broth; chicken and ham. I am going to try for the very first time, Matzo Ball Soup. Chicken broth is the easy part, matzo balls...not so much. I have heard horror stories about lead sinkers, and all matter of possible disaster. I am hoping not to run into any of these.
I boiled the chicken til the meat was dead, dead, dead. I really can't see that they think that the chicken has any flavor left. After the broth cooled a bit, it was time to clean it up. The chicken was pulled out and the broth went through a fine mesh strainer, throughout the boil we had been skimming the scum off the top, so it was mostly clear. We put the broth into a smaller stockpot and I chopped up the fresh veggies put them into the broth. Finally I put fresh herbs and spices into the immersion ball then hung it into the soup, turned it on simmer, and let it work it's magic.
Split Pea Soup complete and Matzo Ball Soup....life is pretty sweet. I have made three separate batches of matzo balls, I am thinking that they are pretty amazing. Yeah, I think pretty amazing. The only thing that could possibly make this anything better would be oven fried chicken thighs. I decided to get right on this. I also decided that macaroni needed to be added to the chicken soup and as much cheese as I could possibly add to the soup.