CHASEN'S BEEF BELMONT WITH MATZO BALLS

Steps:

• FOR THE BEEF.
• Place short ribs and broth in a large dutch oven.
• Add water to cover ribs, and bring to a boil.
• Reduce heat and simmer, skim foam from the broth.
• Make a bouquet garni by tying bay leaves, parsley sprigs and thyme into a cheesecloth bundle with kitchen string.
• Place the bundle in the broth with salt and pepper.
• Simmer, covered, for about 1 1/2 hours or until meat is very tender and falls off the bone.
• Remove the bouquet garni and strain the broth.
• Return the broth and meat to the pan.
• Stir in the carrots, leeks and celery.
• Bring mixture to a boil.
• Reduce heat and simmer, covered for 10 minutes or until vegetables are tender.
• Return mixture to the boil, add lima beans and egg noodles, cooking just until noodles are nearly tender (al dente).
• Remove meat, and separate meat from bones.
• Have soup at room temperature or warmer and add matzo balls; simmer for 5 minutes.
• Serve soup forst with 2 or 3 matzo balls per bowl.
• Slice meat and garnish plate.
• FOR THE MATZO BALLS:.
• Blend fat or oil with eggs.
• Mix matso meal with salt, and combine these 2 mixtures and blend well.
• Add soup stock or water and mix until uniform.
• Cover mixture and refrigerate for one hour.
• In a 3-quart pot, bring 2 quarts of water to a full boil, adding salt if desired.
• From the refrigerated mix, form about 16 matzo balls, each 1 inch in diameter.
• Reduce flame and drop matzo balls into the gently boiling water.
• Cover pot and cook 30 to 40 minutes.
• Remove matzo balls from water and add to the Boiled Beef Belmont soup.
• The soup is seved separately from the platter of boiled beef.
• Add your own choice of accompaniments to the beef platter.