Truffled, Shiitake Matzo Ball Soup

Recipe Ingredients

3 tablespoons	45ml	Rendered chicken fat (schmaltz) - melted
1/4 cup	59ml	Chicken stock - plus
2		Chicken stock
1 tablespoon	15ml	Truffle oil
1/2 teaspoon	2.5ml	Salt
4 teaspoons	20ml	Eggs (large)
1 cup	237ml	Matzoh meal
		Shiitake Gribenes
		Skin from 4 chicken thighs
1		Onion - chopped large chunks (large)
2		Garlic cloves - coarsely chopped
2 oz	56g	Shiitake mushrooms - cut in chunks
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Mix together schmaltz, stock, truffle oil, salt, and eggs. Thoroughly mix in matzo meal. Refrigerate for 1 hour. Form into golf balls and stuff with a teaspoon of shiitake gribenes in the center, and cook, covered, in 2 quarts of boiling chicken stock for 20 minutes until light as a feather but also heavy as a cannon ball.

You may substitute duck or goose schmaltz (not ortelon schmaltz, it's too bony). You can use a little more salt, but it's not good for you.

For the Shiitake Gribenes: Saute chicken skin until fat exudes and lightly golden. Saute onion until deep golden brown. Add garlic and saute for 2 minutes. Strain to separate solids from oil and reserve both. Saute mushrooms in 1 tablespoon of the oil in the pan until wilted.

Remove shiitakes and reserve for the matzoh balls. Nosh on the gribenes, shmeared on rye bread.

This recipe yields ?? servings.

Source:
MELTING POT with Wayne Harley Brachman - (Show # MP-1A26) - from the TV FOOD NETWORK

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