GOOSE SOUP WITH MATZOTH BALLS - from my collection


· 1 goose back an 2 wings

· 120 gr. carrot, cut into chunks

· 100 gr. turnip, cut into chunks

· 50 gr. head of celery, cut into chunks

· 50 gr. kohlrabi (Hungarian turnip/ Brassica oleracea var. gongylodes)

· 2 cloves garlic

· 100 gr. whole small onions

· 3 gr. whole black pepper

· 2 gr. ginger

· salt

For matzoth balls

· 100 gr. matzoth

· 50 gr. goose fat

· 2 medium eggs

· 2 gr. ground black pepper

· 2 gr. ground ginger

· 2 Tbsp finely chopped fresh parsley

· salt

1. Cook soup from the old goose back and two wings like meat soup. Clean and wash the goose meat, then put them into ~2 litres cold water (enough to cover), add some salt. Bring to rapid boil, then reduce to simmer. Using a skimmer, skim the foam from the soup.

2. Add the vegetable, cut into chunks, or diced, and the whole small onions, 2 cloves of garlic. Season with whole peppers and ginger. Simmer on low heat, covered for 3-4 hours.

3. Remove from the heat. Leave to rest for some minutes, then strain the soup using a ladle and a sieve.

4. Put half the matzoth into cold water. When soft, press out the excess water. Pulverise the other part of the matzoth.

5. Mix goose fat with two egg yolks, salt and ground pepper, ginger and finely chopped parsley until smooth. Add the two parts of matzoth, and carefully fold in the whisked (whipped) egg whites. Take small amounts of the mixture and roll between floured hands to make balls. Cook them in some soup.

Serve the soup hot, with balls in it and with a little sprig of parsley. Have a good appetite!

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