Chicken Matzo Ball Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

Making chicken soup is a bit of a "potschke," as my mother would say, but it's not hard - you pretty much throw everything into a pot and forget it. And the matzo balls are made from a mix!

Provided by Jennifer Segal, from my friend Dana Kaminsky

Categories     Soups

Yield 10-12

Number Of Ingredients 16

1 (4-5) pound whole chicken
3 medium yellow onions, peeled and quartered
3 turnips, peeled and quartered
6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots)
5 celery stalks with greens, roughly chopped
2 bay leaves
About 10 fresh parsley sprigs
¼ teaspoon celery seed
1-2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix)
Salt
White pepper
1 box Streit's Matzo Ball Mix (2 bags of matzo mix)
½ cup vegetable oil
4 large eggs
4 carrots, peeled and cut on the diagonal into 1-inch pieces
¼ cup freshly chopped parsley or dill

Steps:

  • Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot and add enough water to fill the pan almost to the top, 6-8 quarts. Bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and ¼ teaspoon white pepper. Cover and simmer 3½ hours more. (Note: if you want to use the chicken in the finished soup or for another purpose, remove the chicken from the soup after 90 minutes, pull the meat off the bone and return the carcass to the pot.) Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.
  • The next day, remove the pot from the refrigerator and skim most -- but not all -- of the fat from the surface of the soup. Using tongs, remove the chicken from the soup and discard. Place a colander over a large bowl or pot, and pour the soup through the colander to strain out all the vegetables. Discard the vegetables (they will be too mushy to serve with the soup). Place a fine mesh strainer over a smaller soup pot and strain the soup again to be sure the broth is clear. Discard the remaining solids. Refrigerate or freeze until ready to serve.
  • Follow the instructions on the package to combine the oil and eggs in a large bowl. Stir in the package ingredients and let sit for 15 minutes.
  • Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Drop the matzo balls into the boiling water. Bring back to a boil, then cover with a tight fitting lid and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or tupperware container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you're making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)
  • Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. (The amount of seasoning you add will depend on your personal preference and on how much water you used. I like a well-seasoned soup, so I add about 2 tablespoons of bouillon powder, 2 teaspoons salt and ¼ teaspoon pepper -- just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.)
  • Add the carrots and cooked matzo balls and simmer until the carrots are cooked and the matzo balls are hot throughout -- both are ready when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.
  • Freezer-Friendly Instructions: The soup and the matzo balls can be frozen separately for up to 3 months. Defrost the soup and the matzo balls in the refrigerator for 12 hours. Reheat the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until the matzo balls are soft in the center and heated through.
  • Note: The nutritional information is calculated assuming the meat from the chicken and 2 teaspoons of salt were used.

Nutrition Facts : Calories 528, Fat 37g, Carbohydrate 12g, Protein 35g, SaturatedFat 9g, Sugar 5g, Fiber 3g, Sodium 757mg, Cholesterol 190mg

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

"Every nationality has some kind of chicken soup. It's one of the simplest meals you can make and almost everyone can find a chicken and some vegetables to cook up a big, satisfying pot of soup for the family. Some people even ascribe magical medicinal qualities to chicken soup, and who am I to disagree? The Greeks have a chicken and lemon soup called avgolemono, Italians make tortellini en brodo, the Vietnamese have pho and, of course, the Chinese make egg drop soup with chicken broth. I grew up on chicken soup with matzo balls, so that's my particular favorite. The broth starts with whole chickens and vegetables, plus fresh herbs like parsley and thyme, an entire head of garlic and lots of salt and pepper. I simmer it away for hours while I futz around the house and make some easy matzo balls. I end up with a rich, delicious soup that will delight everyone on a cold night!" says Ina.

Provided by Ina Garten

Categories     main-dish

Time 4h45m

Yield 6 quarts stock, 18 to 20 matzo balls

Number Of Ingredients 22

3 5-pound roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls (recipe follows)
4 extra-large eggs, separated
1/2 cup good chicken stock, plus more for cooking the matzo balls
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

Steps:

  • Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
  • To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls.
  • Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  • Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.

CHICKEN MATZO BALL SOUP



Chicken Matzo Ball Soup image

A comforting soup to serve any time of the year.

Provided by hillrockra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

2 eggs, lightly beaten
2 tablespoons melted butter or margarine
½ cup matzo meal
1 teaspoon chopped fresh flat-leaf parsley
½ teaspoon salt
1 dash white pepper
1 tablespoon water
6 cups chicken broth
1 medium carrot, cut into 2 inch julienne strips

Steps:

  • In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
  • Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.

Nutrition Facts : Calories 100.8 calories, Carbohydrate 10.2 g, Cholesterol 72.2 mg, Fat 5.6 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 252.4 mg, Sugar 0.8 g

CHICKEN MATZO BALL SOUP



Chicken Matzo Ball Soup image

The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it's not necessary-the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavor. The matzo balls will taste as if they came straight from Grandma's kitchen. -Shannon Sarna, South Orange, New Jersey

Provided by Taste of Home

Categories     Lunch

Time 2h

Yield 26 servings (6-1/2 quarts).

Number Of Ingredients 19

1 broiler/fryer chicken (3 to 4 pounds)
1 pound chicken wings
6 quarts water
3 large carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 large onion, chopped
1 bunch fresh dill sprigs
1 bunch fresh parsley sprigs
1-1/2 teaspoons whole peppercorns
3 teaspoons salt
MATZO BALLS:
1 package (5 ounces) matzo ball mix
4 large eggs
1/4 cup safflower oil
1/4 cup rendered chicken fat
2 tablespoons snipped fresh dill
2 tablespoons minced fresh parsley
10 cups water

Steps:

  • Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours., Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.), Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes., In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes., Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.

Nutrition Facts : Calories 167 calories, Fat 10g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 523mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.

CHICKEN MATZO BALL SOUP



Chicken matzo ball soup image

This warming chicken broth is a traditional Jewish recipe that reminds Jamie Cullum of home. Try it with challah bread for a filling family meal

Provided by Jamie Cullum

Time 4h30m

Number Of Ingredients 13

1 chicken with extra giblets (use kosher chicken, if you like)
3 chicken stock cubes (use kosher stock, if you like)
1 bay leaf
10 peppercorns
4 carrots , sliced
2 onions , peeled, root intact
2 celery sticks , sliced
1 swede , peeled and cut into chunks
½ small pack parsley , roughly chopped
challah bread , to serve (optional)
1 ½ tbsp fat from the chicken soup
1 egg , beaten
100g matzo meal

Steps:

  • Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
  • Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
  • Leave the soup to cool a little, then transfer to the fridge overnight.
  • Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
  • Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
  • Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

Nutrition Facts : Calories 375 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.4 milligram of sodium

CHICKEN MATZO BALL STEW



Chicken Matzo Ball Stew image

Matzo balls spiced with ginger and nutmeg transform this hearty, earthy stew into a nourishing one-pot dinner, reminiscent of chicken and dumplings but much lighter and simpler to make. The process of chilling the broth and skimming the fat is the only part requiring much attention, but it also means that this meal can be made almost entirely ahead of time. You can use the skimmed fat to add more flavor to the matzo balls, but if you don't have the time, just use olive oil instead, or buy some schmaltz. If you have leftover Thanksgiving turkey, you can also use it here in place of the chicken, and skip Step 1. Just add enough stock so that the stew is the consistency you like.

Provided by Joan Nathan

Time 4h30m

Yield 6 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, peeled and cut in large chunks
1 celery stalk, sliced in chunks
1 turnip or parsnip, scrubbed, halved if large, and cut in thick slices
Salt
1 cut-up chicken with bones (about 4 pounds)
2 carrots, peeled and cut in thick rounds
1 cup fresh or frozen peas
2 tablespoons chopped parsley or dill, for serving
4 large eggs, beaten
2 tablespoons schmaltz (from the stew) or vegetable oil
1/4 cup plus 2 tablespoons chicken stock or vegetable stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
2 tablespoons freshly grated ginger
2 tablespoons finely chopped parsley, dill or cilantro
Coarse kosher salt and black pepper

Steps:

  • Start the stew: Set a large (5-quart) heavy pot over medium-high heat, add the oil and then the onion, celery and turnip, and season with salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chicken and cover with 5 cups of water, or enough to almost cover the chicken. Bring to a boil, reduce heat to maintain a simmer, and simmer for about 30 minutes, skimming any scum that rises. Cool, cover and refrigerate for at least a few hours, but ideally overnight. Scrape off and reserve 2 tablespoons chicken fat from the surface of the soup for the matzo ball mix. Freeze any remaining fat for another use. (You can substitute 2 tablespoons vegetable oil if you prefer.)
  • Meanwhile, make the matzo ball mix (at least 3 hours before serving): Stir together the eggs, schmaltz or oil, stock, matzo meal, nutmeg, ginger and parsley in a large bowl until well mixed. Season with 1 teaspoon salt and a few grinds of pepper. Cover and refrigerate until chilled, about 3 hours, or overnight.
  • About 45 minutes before serving, finish the stew: Using your hands, break the chicken pieces into large-bite chunks, removing skin and bones as you go. Put the chicken back into the pot, bring to a boil, then reduce the heat and add the carrots and peas. Season to taste with salt and pepper.
  • Add heavy spoonfuls of the matzo ball mix to the top of the soup. (You should have about 18 balls.) Cover and simmer until the matzo balls are cooked through, about 20 minutes. Serve topped with fresh dill or parsley.

CHICKEN-MATZO BALL SOUP



Chicken-Matzo Ball Soup image

Skip the deli and make a traditional Jewish soup at home.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 5

Number Of Ingredients 11

2 eggs, beaten
2 tablespoons vegetable oil
2 teaspoons finely chopped fresh parsley
1/4 teaspoon salt
Dash ginger
1/2 cup matzo meal
2 tablespoons water
6 cups Progresso™ reduced-sodium chicken broth (from two 32-oz cartons)
1/2 cup thinly sliced carrots
1/4 cup thinly sliced celery
2 green onions, sliced

Steps:

  • In small bowl, stir eggs, oil, parsley, salt and ginger until blended. With hand mixer, beat until mixture is light and fluffy. Add matzo meal and water; stir until smooth. Cover; refrigerate 1 hour.
  • Meanwhile, in 4-quart saucepan or Dutch oven, heat all soup ingredients to boiling over medium-high heat. Lightly form matzo ball mixture into 15 (1-inch) balls. Drop matzo balls into boiling soup. Reduce heat to medium low; cover and simmer 25 to 30 minutes or matzo balls are thoroughly cooked.

Nutrition Facts : Calories 160, Carbohydrate 16 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 830 mg, Sugar 3 g, TransFat 0 g

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup With Matzo Balls image

For our matzoballs, whipped egg whites provide a light,airy texture, while chicken fat lends a velvety softness and complex flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 8

4 large eggs, separated
1/4 cup chicken fat, melted
12 1/2 cups chicken stock
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 cup matzo meal
1/4 cup finely chopped fresh flat-leaf parsley
Coarsely chopped fresh dill, for garnish

Steps:

  • Whisk yolks, fat, 1/2 cup stock, and the salt in a medium bowl; season with pepper. Stir in matzo meal and parsley.
  • Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Add to matzo mixture; whisk until smooth. Refrigerate until slightly thickened, about 30 minutes.
  • Bring remaining stock to a boil in a large pot. Scoop out 1 1/2-inch balls of the matzo mixture, and add to stock. Reduce heat. Cover, and simmer until matzo balls are slightly firm and cooked through, about 15 minutes. Garnish with dill.

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup With Matzo Balls image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Chicken

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 18

4 large eggs, well beaten
6 tablespoons seltzer water
club soda
1/4 cup vegetable oil
melted chicken fat
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 cup matzo meal
1 (4 lb) chicken, quartered
3 quarts cold water
6 large carrots, peeled and thinly sliced
3 stalks celery, with leaves and sliced
3 small parsnips, peeled and thinly sliced
1 large onion, cut into 8 wedges
4 sprigs parsley
1 tablespoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh parsley, minced

Steps:

  • Matzo Balls:.
  • In medium bowl, mix eggs, seltzer, oil, salt and pepper.
  • Stir in matzo meal and refrigerate 4 hours.
  • Soup:.
  • In stock-pot, heat chicken and the water to a boil, skimming foam.
  • Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
  • Simmer, partially covered, until chicken is cooked, about 1 hour.
  • With slotted spoon, remove chicken from soup;.
  • reserve for another use.
  • Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
  • Cover; reduce heat; simmer 25 minutes.
  • Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
  • Add remaining carrots and salt.
  • Simmer, covered, 15 minutes, until carrots are tender.
  • Add minced parsley.
  • To serve:.
  • Place 1 matzo ball in each of 8 soup bowls;.
  • add 1 cup soup to each.

Nutrition Facts : Calories 671.6, Fat 43.8, SaturatedFat 11.5, Cholesterol 263.1, Sodium 1241.5, Carbohydrate 19.4, Fiber 2.5, Sugar 3.8, Protein 47.5

BUBBIE'S HEARTY MATZO BALL SOUP



Bubbie's Hearty Matzo Ball Soup image

This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it.

Provided by becky

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h50m

Yield 10

Number Of Ingredients 14

1 (3 pound) whole chicken
2 (48 ounce) containers chicken broth
4 large carrots, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
1 large turnip,cut into 1/4-inch dice
2 parsnips, cut into 1/4-inch dice
1 leek, chopped
1 onion, cut into 1/4-inch dice
½ cup chopped fresh dill
1 ½ cups matzo ball mix
4 eggs
⅓ cup vegetable oil
½ cup water
1 pinch salt and ground black pepper to taste

Steps:

  • Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
  • Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
  • Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 30.7 g, Cholesterol 139.7 mg, Fat 20.6 g, Fiber 3.9 g, Protein 25.4 g, SaturatedFat 4.7 g, Sodium 1504.4 mg, Sugar 6.8 g

GREEN CHICKEN SOUP WITH DILL MATZO BALLS



Green Chicken Soup with Dill Matzo Balls image

Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.

Provided by Leah Koenig

Categories     Soup/Stew     Chicken     Passover     Kid-Friendly     Lunch     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 19

For the matzo balls:
4 large eggs, lightly beaten
1/4 cup plus 1 tablespoon vegetable oil or chicken schmaltz
1 cup matzo meal
1/4 cup seltzer water
2 tablespoons chopped dill
2 teaspoons kosher salt, plus more
For the soup:
1 whole chicken (about 3 1/2 pounds)
3 celery stalks, halved crosswise
3 large carrots, peeled and halved crosswise
2 medium onions, peeled and halved through the root
1 medium fennel bulb, quartered and cored
6 garlic cloves, peeled
1 bay leaf
1/4 cup (loosely packed) fresh dill with stems, plus more roughly chopped fresh dill for serving
1/4 cup (loosely packed) fresh parsley with stems, plus more roughly chopped fresh parsley for serving
4-5 ounces Tuscan kale (about 1/2 bunch), stemmed and cut crosswise into 1/4-inch ribbons
Kosher salt and freshly ground pepper

Steps:

  • For the soup:
  • Place chicken, celery, carrots, onions, fennel, garlic, bay leaf, and parsley and dill with stems in a large pot. Add cold water to cover by 1". Bring to a boil over high heat, then reduce heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until chicken is very tender and falling off the bone, about 1 1/2-2 hours.
  • While the soup is simmering, make the matzo balls: Using a fork, mix together the eggs, oil, matzo meal, seltzer water, dill, and 2 tsp. salt in a large bowl. Cover and refrigerate for 30 minutes.
  • Meanwhile, bring a large pot of generously salted water to a boil over high heat. Reduce heat to medium-low and keep water at a simmer.
  • Moisten your hands with water. Scoop out a rounded tablespoonful of chilled matzo ball batter and very gently pat into a 1" ball (avoid squeezing too hard or rolling too much). Drop into simmering water and repeat with remaining batter. Cover pot and gently simmer until matzo balls are tender and puffed, 40-45 minutes. Drain matzo balls and return to the pot; cover and keep in a warm place.
  • Remove chicken and vegetables from the chicken broth with a slotted spoon and transfer to a cutting board; let rest until cool enough to handle. Meanwhile, strain broth through a fine-mesh sieve into a large bowl, discarding solids. Return the strained broth to the pot. Using your fingers, remove chicken meat from bones and shred into bite-sized pieces. Slice vegetables into bite-size pieces. Place chicken and vegetables in broth, cover pot, and set aside in a warm place until ready to serve.
  • To serve, add kale to broth and bring to a simmer over medium heat. Cook, stirring occasionally, until kale softens, 3-5 minutes. Season soup generously with salt and pepper.
  • Divide matzo balls among bowls and ladle soup on top. Garnish with chopped parsley and dill before serving.
  • Do Ahead
  • Matzo balls can be cooled to room temperature, then stored, covered, in the fridge up to 1 day. Soup can be made until just before adding kale, cooled to room temperature, then stored in a covered container in the fridge up to 1 day. Reheat, then add kale and simmer for a few minutes before serving.

More about "chicken matzo ball soup recipes"

BAREFOOT CONTESSA | CHICKEN SOUP WITH MATZO BALLS | RECIPES
barefoot-contessa-chicken-soup-with-matzo-balls image
Chicken Soup with Matzo Balls. Barefoot Contessa Parties! Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and …
From barefootcontessa.com
  • Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff.


KENNY AND ZIGGY'S CHICKEN MATZO BALL SOUP RECIPE | FOOD NETWORK
Directions. For the chicken soup: Place chicken, celery, carrots, onion, dill, parsley, pepper and salt to taste in a pot and cover with water. Let soup simmer for 1 hour and 15 minutes. For the ...
From foodnetwork.com
Author Kenny & Ziggy's New York Delicatessen Restaurant
Steps 8
Difficulty Intermediate


BEST CHICKEN SOUP WITH MATZO BALLS RECIPES | FOOD NETWORK CANADA
2011-04-26 Simmer gently to heat so the soup will remain clear. Garnish with fresh snipped dill. Step 8. Beat egg yolks with water, salt and melted, but somewhat cooled Nyfat in a small bowl. Step 9. In a large bowl, beat egg whites until stiff. Slowly beat in egg yolk mixture. Fold in matzo meal, salt (and dill – optional).
From foodnetwork.ca


CROCK POT CHICKEN MATZO BALL SOUP RECIPE - LIFEMADEDELICIOUS.CA
2018-06-01 Then return chicken to the soup. 3. Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil and eggs until combined. Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls. 4. Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes. 5.
From lifemadedelicious.ca


CHICKEN SOUP WITH MATZO BALLS (THE QUICK METHOD) - SAUCE
2019-04-16 Line a dinner plate with paper towels and set aside. Using a slotted spoon, carefully remove the matzo balls for the water and allow to drain on the prepared plate. Step 6 To serve: Ladle some broth with carrots and chicken into the desired serving bowls. Add 1-2 matzo balls per bowl. Garnish with fresh dill.
From simmerandsauce.com


GRANDMA'S MATZO BALL SOUP - SOUPNATION.NET
2022-06-12 1. In a very large stock pot fill it up about one third of the way with water roughly 12 cups and turn on the heat to get the water towards boiling. At this time add in the peeled carrots, and stalks of celery both after washing. 2. Peel the skin off …
From soupnation.net


CHICKEN MEATBALL MATZO BALL SOUP RECIPE
2021-09-23 Put the chicken, matzo ball mix, onion, dill, parsley, butter, egg, salt, and pepper in a large bowl. Use your hands to mix the ingredients until well combined. Bring the chicken broth, carrots, and celery to a simmer in a large pot. While the chicken broth is heating up, use your hands or a cookie scoop to form into 2-inch balls.
From growingupgabel.com


CHICKEN SOUP WITH MATZO BALLS RECIPE | MYRECIPES
Combine all ingredients except Matzo Balls in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 3 hours or until hen is tender. Advertisement. Step 2. Remove hen from broth, and reserve for use in another recipe. Strain broth, and discard vegetables. Step 3. Return broth to Dutch oven; bring to a boil. Drop Matzo Balls into broth.
From myrecipes.com


HOW TO MAKE THE BEST MATZO BALL SOUP FROM SCRATCH - KITCHN
2021-03-24 Here’s how. For fluffy matzo balls: Add baking powder and seltzer to the matzo meal mixture, which helps aerate it. For denser matzo balls: Skip the baking powder and swap the seltzer for chicken stock or water. These matzo balls are made with chicken fat, or schmaltz, which imparts a rich chicken flavor.
From thekitchn.com


HOMEMADE CHICKEN MATZO BALL SOUP RECIPE | I CAN COOK THAT
2013-03-25 Pour in enough water to cover the chicken pieces. Bring to a simmer over high heat. Lower the heat to medium-low, cover, and simmer for 1 1/2 hours. When there is about 1 hour left on the timer, remove the matzo mixture from the refrigerator. Bring a large pot of lightly salted water to a boil.
From icancookthat.org


CHICKEN-MATZO BALL SOUP RECIPE | MYRECIPES
Add matzo balls, 1 cup sliced carrot, and 1 cup sliced celery to stock in pan; bring to a simmer. Cook for 20 minutes. Stir in vertically sliced onion; cook 5 minutes or until matzo balls are thoroughly cooked. Remove from heat; stir in shredded chicken, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 tablespoons parsley, and chives.
From myrecipes.com


CHICKEN MATZO BALL SOUP - CHICKEN SOUP RECIPES
Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.
From worldrecipes.org


JAKE COHEN'S ROASTED CHICKEN MATZO BALL SOUP RECIPE
2021-03-03 Bring to a simmer over medium- high heat, then reduce the heat to maintain a low simmer and cook until the chicken is extremely tender, about 30 minutes. Using a ladle, skim off any fat from the top of the liquid and discard. Remove from the heat and keep warm. Transfer the chicken legs to a bowl and let cool slightly.
From thepioneerwoman.com


YEMENI CHICKEN MATZO BALL SOUP RECIPE | BON APPéTIT
2021-03-16 Step 3. Reduce heat to medium. Add onion and garlic to pot. Cook, stirring, until onion is golden, about 10 minutes. Add squash, potatoes, carrots, …
From bonappetit.com


THIS MATZO BALL CHICKEN SOUP RECIPE IS READY TO COMFORT
2021-11-19 Recipe: Chicken Matzo Ball Stew Follow NYT Food on Twitter and NYT Cooking on Instagram , Facebook , YouTube and Pinterest . Get regular updates from NYT Cooking, with recipe suggestions, cooking ...
From nytimes.com


CHICKEN SOUP WITH 3 MATZO BALL RECIPES - TORI AVEY
2012-03-25 Make Ahead: You can make this chicken soup up to 3 months in advance.After cooling to room temperature, it can be frozen in a freezer-safe container, then thawed and reheated before serving. Like the soup recipe, matzo balls can also be made ahead and frozen for ease of preparation.
From toriavey.com


MATZO BALL SOUP RECIPE - BBC FOOD
Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden. Add the stock to ...
From bbc.co.uk


MATZO BALL SOUP RECIPE - YEHUDA SICHEL | FOOD & WINE
This Matzo Ball Soup recipe gets flavor from matzo meal, fenugreek and fresh turmeric. Get the recipe from Food & Wine.
From snowyrecipe.tira.selfip.com


CHICKEN MATZO BALL SOUP RECIPE - LIFEMADEDELICIOUS.CA
2013-02-28 With hand mixer, beat until mixture is light and fluffy. Add matzo meal and water; stir until smooth. Cover; refrigerate 1 hour. 2. Meanwhile, in 4-quart saucepan or Dutch oven, heat all soup ingredients to boiling over medium-high heat. Lightly form matzo ball mixture into 15 (1-inch) balls. Drop matzo balls into boiling soup.
From lifemadedelicious.ca


CHICKEN MATZO BALL SOUP | READER'S DIGEST CANADA
"The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it’s not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavour. The matzo balls will taste as if they came straight from Grandma's kitchen." …
From readersdigest.ca


CHICKEN AND MATZO BALL SOUP RECIPE - THE REBEL CHICK
2015-10-15 Boil. Let the chicken boil for 10-15 minutes. You’ll want to skim the foam that forms off the top every few minutes. Add the rest of your ingredients to the pot. Let it again come to a boil. Reduce heat and let simmer for about 2 hours, covered. When chicken is fall off the bone tender, remove from heat.
From therebelchick.com


CHICKEN SOUP WITH MATZO BALLS RECIPE - TODAY.COM
2019-04-18 1. Bring a pot of salted water to a boil. 2. Combine all the ingredients in a bowl and stir until well blended. Let the mixture thicken about …
From today.com


JEWISH CHICKEN SOUP WITH MATZO BALLS - SOUPNATION.NET
2022-06-11 1. Start the stew: Set a large heavy pot over medium-high heat, add the oil and then the onion, celery and turnip, and season with salt. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the chicken and cover with 5 cups of water, or enough to almost cover the chicken.
From soupnation.net


CHICKEN MATZO BALL SOUP - THE DR. OZ SHOW
1 (4 lb) chicken, cut into quarters 6 medium-sized carrots, peeled and cut into 2-inch pieces 3 long celery stalks, halved 2 yellow onions, quartered 6 black peppercorns 1 bunch parsley 1 bunch fresh dill 6 Turkish bay leaves 1 1/2 tbsp kosher salt or coarse sea salt 3 tbsp butter 3 turnips peeled and cut into quarters 3 parsnips peeled and cut into 2-inch pieces 1/2 tsp white …
From drozshow.com


MATZO BALL SOUP WITH CHICKEN MEATBALLS - FOODIECRUSH
For soup: In a large stockpot, bring chicken stock to a boil and cook pasta and carrots for 3 minutes. Reduce heat to simmer, add chicken meatballs and cook for 5 minutes more or until meatballs are warmed through. Place matzo balls in bowls and ladle in soup, carrots, noodles and chicken meatballs. Garnish with parsley and serve.
From foodiecrush.com


CHICKEN SOUP WITH MATZO BALLS RECIPE - RECIPES.NET
2022-03-22 Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. Add the carrots and cooked matzo balls and simmer until the carrots are cooked and the matzo balls are hot throughout — both are ready when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.
From recipes.net


MATZO BALL SOUP RECIPE | BON APPéTIT
2022-03-08 Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
From bonappetit.com


NO-CHICKEN VEGETARIAN MATZO BALL SOUP RECIPE - THE SPRUCE EATS
2022-01-13 Twitter. Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years. Learn about The Spruce Eats' Editorial Process. Updated on 01/13/22. Mizina/Getty Images. Prep: 30 mins. Cook: 70 mins. Total: 100 mins. Servings: 8 to 10 servings.
From thespruceeats.com


THE BEST CHICKEN SOUP MATZO BALLS RECIPE — BITE ME MORE
2021-10-04 Serve hot with shredded chicken, matzo balls and/or cooked egg noodles. For the matzo balls, in a medium bowl, whisk together eggs, vegetable oil, salt and pepper. Whisk in matzo meal just until combined. Cover mixture lightly with plastic wrap and refrigerate 1 hour until slightly firm. Bring a large pot of salted water to a boil.
From bitememore.com


CHICKEN SOUP WITH MATZO BALLS | BETTER HOMES & GARDENS
In a mixing bowl combine matzo meal, salt, and pepper. Beat in eggs and chicken fat (schmaltz) until well blended. Stir in carbonated water. Cover and chill for at least 2 hours. With wet hands, shape dough into 1-inch balls. Carefully drop dough into a large pot of gently boiling salted water. Cover; simmer for 30 minutes or until Matzo Balls ...
From bhg.com


CHICKEN & MATZO BALL SOUP FOR PASSOVER RECIPE | LAND O’LAKES
Chicken. 8 cups water . 28 ounces boneless skinless chicken thighs . 1 medium (1 cup) onion, chopped . 1 teaspoon salt . 1 / 2 teaspoon pepper . 1 bay leaf . Matzo Balls. 1 (5-ounce) envelope kosher matzo ball mix . 1 tablespoon chopped fresh chives . 1 / 4 teaspoon salt . 1 / 8 teaspoon pepper . Soup. 4 medium (1 1 / 2 cups) carrots, sliced ...
From landolakes.com


CHICKEN BALL RECIPES - THERESCIPES.INFO
Apr 6, 2021How to make Chicken Balls Step 1 Clean the chicken To prepare this delicious non-vegetarian appetizer, wash the chicken well under cold running water and keep it aside in a large bowl. On the other hand, preheat the oven to 350 degree Fahrenheit. Step 2 Mince the meat Now, place the onion on a chopping board and chop well.
From therecipes.info


GIGI’S MATZO BALL CHICKEN SOUP RECIPE - TRIPPIN WITH TARA
2013-10-11 Instructions. In a large stock pot add the chicken broth, chicken, and veggies. This is one of those eyeballing moments – **add water to leave about an inch to an inch and a half to the top of the pot. Add a little salt and pepper. Bring to a royal boil and then cover and let simmer for a few hours.
From trippinwithtara.com


CROCK POT CHICKEN MATZO BALL SOUP RECIPE - TABLESPOON.COM
2017-03-07 2. Once cooked, remove the chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup. 3. Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil and eggs until combined. Refrigerate for 15 minutes to chill.
From tablespoon.com


EASY CHICKEN MATZOH BALL SOUP RECIPE - LIZ BUSHONG
2021-01-02 In medium mixing bowl, combine meal, eggs, oil, water, salt and seasoning. Mix with a fork until well blended. Cover and refrigerate for 30 minutes. In another large saucepan, bring the remaining 32 ounce chicken broth to a rolling boil. With an ice cream scoop or large spoon, shape matzoh into balls.
From lizbushong.com


MATZO BALL SOUP | RICARDO
Remove the chicken from the broth. Let cool, then shred the meat. Set aside. Strain the broth and return it to the saucepan. Adjust the seasoning. You should have about 1.25 litres (5 cups) of broth. With lightly oiled hands, shape 15 ml (1 tablespoon) of the matzo mixture into a ball and drop it immediately into the simmering broth.
From ricardocuisine.com


BEST MATZO BALL SOUP RECIPE - HOW TO MAKE CHICKEN MATZO BALL …
2022-04-13 In a medium bowl, beat eggs. Add chicken fat and seltzer and mix well. Add matzo meal, salt and pepper and mix well, taking care to ensure all …
From delish.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 »

Top Asked Questions

How to cook matzo ball soup?
Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.
What do you do with cooked chicken matzo balls?
Transfer the cooked matzo balls to the chicken soup and heat to serve. You may use any finely chopped herbs you like in the matzo balls: basil, parsley, dill, rosemary, and/or sage. Add the cooked chicken to the soup, if desired (or you can use it to make chicken salad).
How do you make matzo balls with eggs?
In a large bowl combine eggs, schmaltz, and seltzer. Stir in matzo meal, salt, and pepper. Cover and refrigerate until well chilled, at least 2 hours. Bring a large pot of salted water to a boil. Using wet hands, shape matzo mixture into 6 large balls. Drop matzo balls in boiling water, cover and reduce heat to a simmer.
How long do you boil matzo balls?
Bring a large pot of salted water to a boil. Using wet hands, shape matzo mixture into 6 large balls. Drop matzo balls in boiling water, cover and reduce heat to a simmer. Let simmer until cooked through, 30 to 35 minutes.

Related Search