Carnegie Deli Matzo Ball Soup

Ingredients

For consommé:

1 pound chicken necks, backs, and wings

1/2 ounce chicken base, such as Better Than Bouillon

1 celery stalk, roughly chopped

1 small white onion, quartered

1/4 teaspoon Maggi Seasoning

1/4 teaspoon yellow food coloring (optional)

Salt and pepper, to taste

For matzo balls:

8 large eggs

1 cup liquid shortening or olive oil plus more for rolling matzo balls

Scant 1 cup water

4 cups matzo meal

1/4 teaspoon Maggi Seasoning

3/4 teaspoons kosher salt

1/4 teaspoon freshly ground black pepper

Directions

1. Make consommé: Combine first four ingredients with 6 cups water. Add Maggi seasoning, food coloring, and salt and pepper. Bring to a boil. Turn down heat and simmer for 1 hour.
2. Make the matzo balls: in a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated.
3. Oil hands, then, working as gently as possible, form round balls about the size of a billiard ball.
4. Cook the matzo balls: Boil matzo balls in consommé until cooked through and soft, about 45 minutes.
5. Divide matzo balls evenly between four bowls, allotting 2 matzo balls and 2 cups consommé per serving.

Serves 4.

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