Knaidelach (Matzo Balls and Goose Soup)
The recipe for this comforting soup is based on one from Budapest chef Andras Singer, who crumbles matzo to make his matzo balls, giving them a striated texture. We found that using baking powder makes them even more springy and airy.
- 1 (8-lb.) whole goose or two (4-lb.) chickens, cut into 6 pieces
- 8 cremini or button mushrooms
- 6 Brussels sprouts
- 3 carrots, cut into 2″ pieces
- 2 large onions, quartered
- 2 ribs celery, cut into 2″ pieces
- 2 cloves garlic, crushed
- 2 sprigs parsley, plus 1/3 cup minced parsley leaves
- 1 large turnip, quartered
- Kosher salt and freshly ground black4 pepper
- 5 matzo crackers (about 6 oz.)
- 1⁄2 cup plus 2 tbsp. melted schmaltz
- 4 eggs, beaten
- 1 tbsp. baking powder
- 1 tsp. ground ginger
- Put goose in a large pot and cover with water. Bring to a boil and skim fat from surface. Add mushrooms, Brussels sprouts, carrots, onions, celery, garlic, parsley sprigs, and turnip and season with salt and pepper. Reduce heat to medium-low and simmer, adding a little water, as necessary, to keep goose covered and skimming fat from surface, for 3 hours.
- Set a fine strainer over a large pot and strain stock, reserving liquid and solids. Transfer goose parts to a platter; let cool. Transfer mushrooms, Brussels sprouts, and carrots to a plate, discarding the other vegetables, and let cool. Shred goose meat, discarding skin and bones, and add to stock. Julienne the reserved vegetables; return to stock. Season soup with salt and pepper; set over low heat.
- Meanwhile, make the matzo balls: Put matzo in a food processor and pulse until coarsely ground; set aside. Beat together schmaltz and eggs in a large bowl; add baking powder and ginger; season with salt and pepper. Add reserved ground matzo and remaining parsley; mix vigorously with a wooden spoon until stiff; cover with plastic wrap; refrigerate for 30 minutes.
- Bring a large pot of lightly salted water to a boil. Using wet hands, divide matzo mixture into 24 portions and roll into balls about 1″ in diameter. Working in 2 batches, add matzo balls to pot, bring water to a boil, and reduce heat to medium. Cover and simmer until matzo balls are tender and doubled in size, about 20 minutes. To serve, divide soup and matzo balls between 12 bowls.