Matzoh Ball Seolleongtang

Story

Seolleongtang is a rich bone broth spiked with sliced brisket and rice noodles.

Matzoh ball soup is a Passover staple of pillowy soft dumplings floating in rich chicken stock.

Swap out the rice noodles with matzoh balls and you have Matzoh-tang. It just makes sense.

Ingredients

Seolleongtang Beef Stock

Matzoh Balls

Garnish

Equipment

Preparation

Step 1: Clean the bones

Cover the bones in cold water and bring to a boil. Turn off the heat and drain the bones into a colaner. Rinse the bones under cold water until water runs clear and bones have all their scum and blood removed.

Step 2: Boil the bones

Cover the bones with cold water and bring to a simmer. Skim of any more impurities that form on the surface of the water. Lower the heat to just below boiling, when bubbles are just forming every few seconds. Cover and let simmer for 4-8 hours. Check every couple of hours to add more water if the level drops below the nones.

Step 3: Strain and cool

Chill out. Skim the fat.

Step 4: Matzoh ball dough

Mix the matzoh, seltzer, baking powder.

Step 5: Boil the matzoh balls

This takes longer than you'd think.

Step 6: Serve

....