LITERS TO CUPS RECIPES

Steps:

• Sender Restaurant’s matza balls 1. Place all the ingredients in a bowl and stir until a smooth paste is obtained. 2. Shape the mixture into ping pong-size balls. 3. Bring a pot of water to a boil and add a little salt and oil to it. 4. Cook the balls in the boiling water for about 10 minutes; when they float, they’re ready. 5. Serve in clear, hot chicken broth.
• Yemenite-style matza ball soup 1. Place all the soup ingredients in a large pot, cover with water and cook for an hour over medium heat. 2. Place all the matza ball ingredients in a bowl, shape into small balls, about the size of a ping pong ball, and add to the soup. 3. Cook for about 20 minutes.
• Matza balls with smoked goose breast   For the matza balls: 1. Use some of the fat from the goose breast to fry the onion and then add the diced goose meat. 2. Combine all the ingredients and refrigerate the mixture for an hour. 3. Bring a pot of water, seasoned with the allspice and bay leaves, to a boil. 4. Shape the mixture into small balls and toss them into the pot. Cook for about 15 minutes.   For the soup: Dice the carrots, celery root and potatoes. Slice the onion and fry it in goose fat until golden. Add the vegetables. Add the two liters of water and cook until the carrots are soft. Add the matza balls to the soup when ready to serve.
• Consommé with chicken and almond matza balls   For the consommé:      1. Place all the vegetables, bundles of herbs and chicken in the water and bring to a boil. Skim off the foam and the fat as it boils. Simmer over low heat for four hours to get a very concentrated flavor. 2. Combine the ground beef with the egg whites, pour this into the soup and stir. (The egg whites will pull all the vegetables in, making the soup especially clear.) 3. When the liquid is boiling, a solid top layer of meat and vegetables will form. Use a strainer spoon to remove the entire top layer, then put the rest of the soup through a strainer to obtain a clear liquid. 4. Taste the soup and adjust seasonings (salt and pepper) if needed.   For the matza balls: 5. Bring the vegetable stock to a boil. In a separate bowl, combine all the matza ball ingredients to obtain a uniform mass. 6. When the broth comes to a boil, lower the heat. Shape the mixture into small balls, add to the stock and cook for 10-12 minutes, until the balls float. 7. Serve the soup with the matza balls. Garnish with sprigs of dill.