TEST KITCHEN'S FAVORITE MATZO BALL SOUP
There are no shortcuts in this classic Passover recipe: The soup, perfect for lunch or dinner, calls for homemade broth, chicken feet, and hours of simmering. But the finished soup, starring one big, fluffy dumpling, is a straight shot to the soul.
Provided by Martha Stewart
Categories Soup Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Beat eggs in a large bowl. Stir in matzo meal, seltzer, schmaltz, ginger, celery seed, herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined (mixture will be loose).
- Cover and refrigerate until mixture stiffens slightly, at least 30 minutes and up to 1 day. Place 2 cups broth in a wide pot. Add water to fill pot to 2 1/2 inches. Bring to a boil; season with 1 tablespoon salt. With dampened hands (to prevent sticking), divide chilled matzo mixture into 6 equal portions. Form each into a sphere.
- Gently place balls in pot, one at a time. Cover and reduce heat to low to maintain a simmer (do not let boil). Cook, turning them a few times, until puffed and cooked through to center, 1 hour to 1 hour, 15 minutes.
- Meanwhile, bring remaining 10 cups broth and carrots to a boil in a separate pot. Reduce heat to medium-low; simmer until carrots are tender, 12 to 15 minutes. Season with salt. Transfer matzo balls to serving bowls. Divide broth and carrots evenly among them; top with more herbs. Serve immediately.
MATZO BALL SOUP A LA MEXICANA
The chef Fany Gerson's spicy, dynamic take on a classic matzo ball soup is a staple of her Rosh Hashana table. The broth gets a bright kick from green chiles, cilantro and garlic; the matzo balls are blended with onions and fresh herbs (use an extra-large pot to prevent the balls from overcrowding); and the finished soup is garnished with even more onions, chiles and cilantro, plus avocado and lime for freshness and color. The broth calls for two chickens, even though you use the meat from only one of the chickens shredded in the soup. Ms. Gerson says using two chickens boosts the flavor of the broth, and you can use the meat from the second one the following day for enchiladas or tacos.
Provided by Priya Krishna
Categories soups and stews, appetizer
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Prepare the broth: Place all the ingredients except the salt in a large soup pot and fill with cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low. Skim off any foam, add salt and simmer, partially covered, until the chickens have fully cooked, about 45 to 50 minutes.
- Carefully remove one of the chickens from the broth and transfer to a bowl. When cool enough to handle, shred chicken and reserve meat, ladling a small amount of broth over it to keep it from drying out, then cover and set aside. Discard the skin and return the bones to the pot. Continue cooking the broth at a high simmer for about 2 hours, adding more water if needed to replenish. Turn off the heat and let cool. Strain and discard vegetables and bones, reserving the second chicken for another preparation (such as shredding it to use in enchiladas).
- About an hour before the broth is done, make the matzo balls: In a large bowl, combine the matzo meal, salt, baking powder, baking soda and black pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, the grated onion, the chicken fat and the minced herbs. In another medium bowl, beat the 3 egg whites by hand or with an electric hand mixer until stiff peaks form. Stir the egg-yolk mixture into the dry ingredients, then add one-third of the beaten egg whites and mix until incorporated. Gently fold in the remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate until firm, 20 to 30 minutes.
- Line a baking sheet with plastic wrap. Fill a small bowl with water and set aside. Scoop mounds of the matzo batter (about 1 tablespoon each) onto the baking sheet. Using the water to keep your hands moist, as needed, roll each scoop of batter into a ball, handling as gently as possible.
- Return the chicken broth to a simmer and season with salt, if needed. Add the matzo balls as gently as possible and cook over moderate heat, turning them a few times, until they are plump and cooked through, about 25 to 30 minutes. Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes.
- Serve soup with onions, chiles, cilantro, epazote, avocado and lime wedges on the side, so everyone can garnish as they like.
FLAVORFUL MATZO BALL SOUP
A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened., In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering). , Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth.
Nutrition Facts : Calories 100 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 322mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MATZO BALL SOUP
Classic recipe for the Jewish holiday soup.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Chicken Passover Kid-Friendly Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- For chicken stock:
- Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-quarts) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
- Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
- Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
- DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
- For matzo ball mixture:
- Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
- DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
- For assembly:
- Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5-7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
- Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
- Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20-25 minutes.
- Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
ROTH FAMILY MATZO BALL SOUP RECIPE BY TASTY
Here's what you need: canola oil, medium yellow onion, celery stalk, garlic, shredded carrot, low-sodium chicken broth, kosher salt, ground black pepper, garlic powder, dried dill, dried chive, dried parsley, matzo balls
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
- Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
- Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
- When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
- Ladle into bowls.
- Enjoy!
More about "americas test kitchen matzo ball soup recipe 385"
CHICKEN SOUP WITH MATZO BALLS | AMERICA'S TEST KITCHEN
From americastestkitchen.com
Servings 6-8Category Main Courses, Soups
MATZO BALL SOUP - EVERYDAY FOOD WITH SARAH CAREY - YOUTUBE
From youtube.com
A MATZO BALL SOUP THAT HITS ALL THE MARKS, PLUS DUMPLINGS
From santacruzsentinel.com
MY DAD WALKED ME THROUGH HIS PASSOVER MATZO BALL SOUP RECIPE
From delish.com
MAKE YOUR OWN MATZO BALL SOUP | FOOD NETWORK HEALTHY EATS: …
From foodnetwork.com
VEGETARIAN MATZO BALL SOUP - HUSBANDS THAT COOK
From husbandsthatcook.com
BEST CHICKEN SOUP WITH MATZO BALLS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BEST EVER MATZO BALL SOUP - JAMIE GELLER
From jamiegeller.com
THE GOOD DISH GAIL SIMMONS' FULLY LOADED MAZTO BALL SOUP
From gooddishtv.com
TRADITIONAL MATZO BALL SOUP - THE TABLE BY HARRY & DAVID
From harryanddavid.com
MATZO BALL SOUP | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
MATZOH BALL SOUP - AMERICA'S TABLE
From americas-table.com
AMERICA'S TEST KITCHEN MATZO BALL SOUP RECIPE
From pinterest.com
MATZAH BALL SOUP | JEWISH KITCHEN | CHOSEN PEOPLE MINISTRIES
From chosenpeople.com
HOW TO MAKE MATZO BALLS FROM SCRATCH | MY FAMILY RECIPE
From tasteofhome.com
MATZO BALL SOUP - RICARDO CUISINE
From ricardocuisine.com
BEST MATZO BALL SOUP RECIPE - HOW TO MAKE MATZO BALL SOUP
From goodhousekeeping.com
YEMENITE-STYLE MATZO BALL SOUP - TORI AVEY
From toriavey.com
AMERICA'S TEST KITCHEN MATZO BALL SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
MATZO BALL SOUP RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
WHAT IS THE KEY TO A GREAT MATZO BALL SOUP? | COOK'S COUNTRY
From cookscountry.com
MATZO BALL SOUP | THE CHARMED KITCHEN
From thecharmedkitchen.com
HOW TO MAKE THE BEST MATZO BALL SOUP FROM SCRATCH - KITCHN
From thekitchn.com
MATZO BALL SOUP RECIPE | CRATE & BARREL CANADA
From crateandbarrel.ca
ARTHUR'S MATZO BALL SOUP - TASTETORONTO
From tastetoronto.com
HOW TO MAKE MATZO BALL SOUP | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
TRY TOP CHEF JUDGE GAIL SIMMONS’ MATZO BALL SOUP RECIPE
From thedailybeast.com
8 MATZO BALL SOUP RECIPES | ALLRECIPES
From allrecipes.com
MATZO BALL SOUP – SMITTEN KITCHEN
From smittenkitchen.com
MATZO BALL SOUP | KITCHEN BASICS - MCCORMICK
From mccormick.com
MATZO BALL SOUP RECIPE | PBS FOOD
From pbs.org
I’M MAKING MATZO BALL SOUP FOR THE FIRST TIME IN MY LIFE
From bonappetit.com
MATZO BALL SOUP - JAMIE GELLER
From jamiegeller.com
MOLLY AND ADAM MAKE MATZO BALL SOUP | FROM THE TEST KITCHEN
From youtube.com
MATZO BALL SOUP RECIPE | AMAWATERWAYS™
AWARD-WINNING MATZO BALL SOUP RECIPE - SONG FOR ISRAEL
From songforisrael.org
MATZO BALL SOUP - CIA FOODIES
From ciafoodies.com
THE BEST MATZO BALL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
MATZO BALL SOUP RECIPE - RECIPES.NET
From recipes.net
IN THE KITCHEN WITH ATLANTIC STATION: MATZO BALL SOUP
From atlanticstation.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love