| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 cups masa harina
- 1/2 cup manteca (lard), melted
- 6 tablespoons grated horseradish
- 1 tablespoon kosher salt
- 1 teaspoon baking powder
- 4 large eggs, beaten
- 4 quarts (1 gallon) chicken stock
- 2 pounds chicken legs
- 2 onions, halved and bruleed (cut sides seared in a hot skillet)
- 2 ounces distilled white vinegar
- Kosher salt
- 2 cups thinly sliced celery
- 2 cups roasted thinly sliced carrots
- 1/2 cup chopped fresh cilantro
Instructions
- For the masa ball: In a bowl, mix together the masa harina, manteca, horseradish, salt, baking powder, eggs and 3/4 cup water until completely combined. Refrigerate for at least 1 hour.
- For the enriched broth: In a large pot, add the chicken stock, chicken legs and onions. Place over medium heat and bring to a simmer. Cook until reduced by one-quarter, about an hour. Strain the broth, discarding the onions. Remove and discard the chicken skin, then shred the meat and set aside. Season the broth with the vinegar and some salt.
- For the composed soup: In a pot on medium-high heat, bring the enriched broth back to a simmer. Form the masa mixture into 8 balls and add to the broth. Cook until the centers of the balls are hot, about 5 minutes. Add the celery, carrots and reserved shredded chicken and cook until the soup is almost boiling, another 2 minutes. Mix in the cilantro and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 706 |
| Total Fat | 40 g |
| Saturated Fat | 12 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 4 g |
| Sugar | 12 g |
| Protein | 37 g |
| Cholesterol | 225 mg |
| Sodium | 1783 mg |
Reviews
I agree – was hoping for a nice twist on matzo ball soup but this failed on all accounts. I wouldn’t waste my time on this.
I am an experienced home cook and a big fan of Amanda F. However, this recipe did not work at all for me, and I followed it to a tee. Thank goodness I demo’d it before my holiday celebration. The biggest issue was that masa balls (made of masa harina, which I let refrigerate over night) completely fell apart in the broth, making a big pot of porridge instead of soup. If you somehow get your masa balls to stay intact, and you are going for a matzoh ball substitute for your gluten-free guests, be advised that the broth bears no resemblance to a classic chicken broth. The bruleed onion turned my broth brown, and I did not enjoy the taste of the added vinegar. Plus, it’s a lot of work. Sorry…