Chasen's Beef Belmont With Matzo Balls

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 6
• 3 lbs short rib of beef
• 2 cups beef broth
• 2 bay leaves
• 2 sprigs fresh parsley
• 1 teaspoon dried thyme
• 2 teaspoons salt
• 1 1/2 teaspoons pepper
• 1 1/2 cups carrots, sliced diagonally
• 1 cup leek, sliced diagonally
• 1 cup celery, sliced diagonally
• 1/2 cup lima beans
• 4 ounces long egg noodles
• salt and pepper, to taste
• 4 tablespoons melted fat or 4 tablespoons oil
• 4 large eggs, slightly beaten
• 1 cup matzo meal
• 1 tablespoon salt, if desired (optional)
• 4 tablespoons soup stock or 4 tablespoons water

Recipe

• 1 for the beef.
• 2 place short ribs and broth in a large dutch oven.
• 3 add water to cover ribs, and bring to a boil.
• 4 reduce heat and simmer, skim foam from the broth.
• 5 make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string.
• 6 place the bundle in the broth with salt and pepper.
• 7 simmer, covered, for about 1 1/2 hours or until meat is very tender and falls off the bone.
• 8 remove the bouquet garni and strain the broth.
• 9 return the broth and meat to the pan.
• 10 stir in the carrots, leeks and celery.
• 11 bring mixture to a boil.
• 12 reduce heat and simmer, covered for 10 minutes or until vegetables are tender.
• 13 return mixture to the boil, add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente).
• 14 remove meat, and separate meat from bones.
• 15 have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes.
• 16 serve soup forst with 2 or 3 matzo balls per bowl.
• 17 slice meat and garnish plate.
• 18 for the matzo balls:.
• 19 blend fat or oil with eggs.
• 20 mix matso meal with salt, and combine these 2 mixtures and blend well.
• 21 add soup stock or water and mix until uniform.
• 22 cover mixture and refrigerate for one hour.
• 23 in a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired.
• 24 from the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter.
• 25 reduce flame and drop matzo balls into the gently boiling water.
• 26 cover pot and cook 30 to 40 minutes.
• 27 remove matzo balls from water and add to the boiled beef belmont soup.
• 28 the soup is seved separately from the platter of boiled beef.
• 29 add your own choice of accompaniments to the beef platter.