Truffled, Shiitake Matzo Ball Soup

Name: Truffled, Shiitake Matzo Ball Soup
Prep time: P0Y0M0DT1H40M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H10M0.000S
Cuisine: middle-eastern
Ingredients: 3 tablespoons rendered chicken fat, melted (schmaltz); 1/4 cup chicken stock, plus 2 quarts chicken stock; 1 tablespoon truffle oil; 1/2 teaspoon salt; 4 large eggs; 1 cup matzoh meal; Shiitake Gribenes, recipe follows; Skin from 4 chicken thighs; 1 large onion, chopped in large chunks; 2 cloves garlic coarsely chopped; 2 ounces shiitake mushrooms, cut in chunks; Salt and pepper

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Total: 2 hr 10 min

Prep: 1 hr 40 min
Cook: 30 min

Total: 2 hr 10 min

Prep: 1 hr 40 min
Cook: 30 min

Ingredients

3 tablespoons rendered chicken fat, melted (schmaltz)

1/4 cup chicken stock, plus 2 quarts chicken stock

1 tablespoon truffle oil

1/2 teaspoon salt

4 large eggs

1 cup matzoh meal

Shiitake Gribenes, recipe follows

Shiitake Gribenes:

Skin from 4 chicken thighs

1 large onion, chopped in large chunks

2 cloves garlic coarsely chopped

2 ounces shiitake mushrooms, cut in chunks

Salt and pepper

Directions

Mix together schmaltz, stock, truffle oil, salt, and eggs. Thoroughly mix in matzo meal. Refrigerate for 1 hour. Form into golf balls and stuff with a teaspoon of Shiitake Gribenes in the center, and cook, covered, in 2 quarts of boiling chicken stock for 20 minutes until light as a feather but also heavy as a cannon ball.

Shiitake Gribenes:

Saute chicken skin until fat exudes and lightly golden. Saute onion until deep golden brown. Add garlic and saute for 2 minutes. Strain to separate solids from oil and reserve both. Saute mushrooms in 1 tablespoon of the oil in the pan until wilted.
Remove shiitakes and reserve for the matzoh balls. Nosh on the gribenes, shmeared on rye bread.