THAT MAN 5 (The Wedding Story-Part 2) (22 page)
To all my Belles, thank you again from the bottom of my heart for your love and support. It means the world to me.
MWAH! ~ Nelle ♥
(Serves 6)
Bubalas, trust me, the
vay
to a man’s heart—and his
shmekel
—is through his stomach. Make him my delicious matzo ball soup and you’ll be
shtupping
for hours.
Zei gezunt!
Enjoy!
CHICKEN STOCK
- 1 4-5-lb chicken (preferably Kosher), cut into 8 pieces
- 1 pound chicken wings, necks, and/or backs
- 2 large yellow onions, unpeeled, quartered
- 6 celery stalks, cut into 1” pieces
- 4 large carrots, peeled, cut into 1” pieces
- 1 large parsnip, peeled, cut into 1” pieces
- 1 large shallot, quartered
- 1 head of garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1 tablespoon black peppercorns
- 3 large eggs, beaten
- 3/4 cup matzo meal
- 1/4 cup schmaltz (chicken fat), melted
- 3 tablespoons club soda (my secret ingredient for fluffy, melt-in-you mouth balls)
- 1 1/4 teaspoon kosher salt
- 2 small carrots, peeled
- Pinch of kosher salt
- 2 tablespoons coarsely chopped fresh dill
- Coarsely ground fresh black pepper
CHICKEN STOCK
- Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through and tender, about 20 minutes.
- Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
- Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
-
DON’T
VAIT!
DO AHEAD
: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
- Mix beaten eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture
vill
resemble
vet
sand; it
vill
firm up as it rests). Cover and chill at least 2 hours.
-
DO AHEAD
: Mixture can be made 1 day ahead. Keep chilled.
- Bring chicken stock to a boil in a large saucepan. Add carrots; season
vith
salt.—Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
-
Meanvhile,
bring a large pot of
vell
-salted water to a boil. Scoop out 2-tablespoon-size portions matzo ball mixture and, using
vet
hands, gently roll into balls. (I LOVE ROLLING THE BALLS!)
- Add matzo balls to
vater
and reduce heat so
vater
is at a gentle simmer (too much bouncing around
vill
break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. (DON’T LET THEM SINK ALL THE
VAY
. SINKERS ARE STINKERS!)
-
DO AHEAD
: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top
vith
dill, and season
vith
pepper. And enjoy!
ES GEZUNTERHEYT!
Nelle L’Amour is a
NEW YORK TIMES
and
USA TODAY
bestselling author who lives in Los Angeles with her Prince Charming-ish husband, twin teenage princesses, and a bevy of royal pain-in-the-butt pets. A former executive in the entertainment and toy industries with a prestigious Humanitus Award to her credit, she gave up playing with Barbies a long time ago but still enjoys playing with toys with her husband. While she writes in her PJs, she loves to get dressed up and pretend she’s Hollywood royalty. She writes juicy stories with characters that will make you both laugh and cry and stay in your heart forever.
In addition to the
THAT MAN
series, she is the author of the bestselling erotic romance
Gloria’s Secret
and its sequel,
Gloria’s Revenge
, the
Seduced by the Park Avenue
Billionaire
boxed set, and the highly rated Amazon bestseller,
Undying Love.
Nelle loves to hear from her readers. Connect to her via:
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Click on the covers to read about and/or purchase.
Seduced by the Park Avenue Billionaire
An Erotic Love Story
Gloria
