Sephardi Matzo Ball Soup from the Chicken Soup Manifesto by Jenn Louis

Sephardi Matzo Ball Soup from The Chicken Soup Manifesto by Jenn Louis Soup - serves 6 2 tablespoons rendered chicken fat or olive oil 1 large onion, cut into 1 cm (1⁄2 in) cubes 2 carrots, cut into 1 cm (1⁄2 in) rounds 2 celery ribs (stalks), cut into 1 cm (1⁄2 in) half-moons 1 tablespoon ground cumin 1 1⁄2 teaspoons ground turmeric 1.9 liters (64 fl oz/8 cups) water or Chicken Stock 1 tablespoon salt 1 × 1.35 kg (3 lb) chicken, quartere d 2 tablespoons dill, leaves and stems chopped 2 tablespoons cilantro (coriander), leaves and stems chopped Skhug (see below) Kneidlach 1 teaspoon salt 2 tablespoons rendered chicken fat or olive oil 2 large eggs 125 g (41⁄2 oz/1⁄2 cup) matzo meal 2 tablespoons Chicke n Stock 1 teaspoon chopped parsley 1 tablespoon choppe d cilantr o (coriander) Kneidlach is the Yiddish word for matzah (or matzo) balls; and in Israel, food cultures get merged. Here is a classic mash-up of Ashkenazi matzo ball soup that has been combined with aromatic broth flavored with more typically Sephardic spices and garnished with Skhug (see below), a Yemenite herbed hot sauce. To make the kneidlach, combine all ingredients together in a bowl and stir to make a thick batter. Cover with plastic wrap and refrigerate for 30 minutes. Heat the chicken fat or olive oil in a large pot over a medium–high heat. Add the onion, carrot and celery and sauté for 3–4 minutes until tender. Add the cumin, turmeric and water or stock and season with the salt. Bring to a gentle simmer over a medium heat, then add the chicken and simmer very gently until the chicken pieces are cooked, about 7–10 minutes for the breasts and 15–18 minutes for the legs and thighs. The meat should separate from the end of the leg bone when cooked, a thermometer will read 74°C (165°F) when inserted into the thickest part of the thigh or breast and the juices of the chicken will run clear. When the chicken is cooked, remove from the pot and leave until cool enough to handle, then remove the chicken skin and discard. Using your hands, shred all the meat and discard the bones. Set the meat aside. Meanwhile, bring a large pot of salted water to a simmer and scoop golf-ball- sized portions of the kneidlach batter into the water. Simmer for 30 minutes, with the lid slightly ajar. Turn off the heat, cover and leave for 30 minutes. Add the chicken meat to the pot, then stir in the chopped herbs and season with salt and freshly ground black pepper. Add the kneidlach to the soup and serve with the skhug. Skhug 2 tablespoons coriander seeds 2 tablespoons cumin seeds 80 g (23⁄4 oz) cilantro (coriander) with stems, cut into quarter lengths 8 cardamom pods 4 garlic cloves 2 large jalapeño chilies, cut into thirds Place120 ml the (4 spices fl oz/1⁄2 in a cup)frying olive pan oilover a medium–h igh heat and toastjuice for 2 of–4 1 minutes lemon until fragrant. Leave to cool, then grind the spices in a spice grinder or coffee grinder. Place the cilantro, garlic and jalape o in a food processor and pulse to process, scraping the sides of the bowl a few times with a spatula. Add the spices and olive oil and pulse once or twice. Scrape the contents into a small bowl and stir in the lemon juice. Season with salt. Storen in an airtight container in the refrigerator for 1–2 weeks. .

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