Chicken Soup With Asparagus And Shiitakes Served With Roasted Fennel Matzo Balls Recipes

CHICKEN SOUP WITH MATZO BALLS

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 SOUP WITH MATZO BALLS

Steps:

• For the matzo balls: Combine the matzo meal, salt, pepper and onion powder in a large bowl. Combine the eggs and schmaltz in a second large bowl. Very gently mix the wet ingredients into the dry ingredients. Cover and refrigerate for one hour.
• Bring a large pot of water to boil and season well with salt.
• Using wet hands, form the matzo mixture into 1 1/2-ounce balls. (Be gentle: overmixing can result in tough, hard dumplings.)
• Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes. The dumplings can be held in warm water until ready to serve.
• For the soup: Sweat the onions, carrots and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes. Add the chicken stock and bay leaves and bring to a boil. Lower the heat and simmer until the vegetables are very tender, 20 minutes. Skim any foam or bits of food that have risen to the top. Discard the bay leaves. Add salt and pepper to taste.
• Just before serving, add the noodles and chicken and heat through. Place 2 matzo balls in each bowl and add the soup.

CHICKEN SOUP WITH ASPARAGUS AND SHIITAKES, SERVED WITH ROASTED FENNEL MATZO BALLS

Steps:

• Prepare the matzo balls: Preheat the oven to 400°F. Cut off the fennel stalks and reserve for another use (excellent for fish broths and stews). If there are some attractive feathery fronds, set aside about 2 tablespoons of them to garnish the soup. Quarter the bulbs and trim away the stems, the bottom hard core, and any tough parts. Choose a shallow baking pan just large enough to fit the fennel in one layer and put in 1 tablespoon of the oil. Add the fennel and toss until well coated. Roast the fennel until pale gold, about 20 minutes, then turn the fennel over and roast for 10 minutes longer. Stir in the broth, garlic, salt and pepper to taste, and 1/2 teaspoon of the thyme. Cover the pan with foil and cook for 35 to 45 minutes longer, or until the fennel is very soft. Remove the foil, stir, and roast for a few more minutes to evaporate most of the liquid. Transfer the fennel and garlic to a food processor and chop coarsely. Add the remaining 1/4 teaspoon of thyme, salt (it will need about 1 teaspoon), pepper to taste, and the fennel seeds, if using. With the machine on, add the remaining 1 tablespoon oil through the feed tube.
• Scrape the mixture into a large bowl. You need 1 cup of puree, so nosh on any extra. Whisk in the eggs, one at a time. Add the matzo meal and stir well. If you can form a lump into a very soft walnut-size ball (the batter will become firmer when you chill it), don't add any more matzo meal. If necessary, add just enough matzo meal to enable you to do so. Refrigerate for at least 2 or up to 4 hours so the matzo meal can drink in the liquid and seasoning.
• When ready to cook, bring 4 quarts water and 1 tablespoon of salt to a rapid boil in a large, wide, lidded pot. Dipping your hands into cold water if needed, roll the batter into walnut-size balls. When all the balls are rolled and the water is boiling furiously, turn the heat down to a gentle boil. Carefully slide in the balls one at a time and cover the pot tightly.
• Turn the heat down to a simmer, and cook over low heat for 30 minutes, without removing the cover. (They will cook by direct heat as well as by steam, which makes them puff and swell, and lifting the lid will allow some of that steam to escape.) Take out a dumpling and cut it in half. It should be light, fluffy and completely cooked through. If it isn't, continue cooking a few more minutes. Remove the balls gently with a skimmer or large slotted spoon-they are too fragile to pour into a colander.
• When the matzo balls are almost ready, start the soup: Bring the broth to a simmer in a large pot. Add the matzo balls, the mushrooms, and asparagus and simmer for about 5 minutes, until the vegetables are tender.
• Using a slotted spoon, transfer the matzo balls to shallow soup bowls and ladle the hot soup and the vegetables over them. Garnish with the reserved chopped fennel fronds.

CHICKEN MATZO BALL SOUP

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.

CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears; set aside. Place stalks in a large skillet; cover with water. Bring to a boil. Reduce heat; cover and simmer for 40 minutes. Strain, reserving 4 cups cooking liquid. Discard stalks., In a Dutch oven, saute the potatoes, onion, celery, carrot, parsley and garlic in oil until vegetables are tender. Stir in the broth, salt, 1/4 teaspoon pepper, bay leaf and reserved cooking liquid. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Discard bay leaf. Cool slightly., In a blender, cover and puree soup in batches until smooth. Return to the pan. Add the chicken, cream, remaining pepper and reserved asparagus tips. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until asparagus is tender. Garnish with Parmesan cheese if desired.

CREAMY CHICKEN ASPARAGUS SOUP

Steps:

• Cut tips from asparagus spears and set aside, Discard stalks.
• In a dutch oven, saute onion and celery in oil. Add carrots, potatoes and parsley flakes. Stir in broth, salt and pepper . Bring to a boil. Simmer on low heat covered for 25 minutes.
• Add chicken, cream, cheese and asparagus tips. Simmer uncovered for 5 minutes until asparagus is tender.
• Serve and enjoy!

CHICKEN MATZO BALL SOUP

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.

CHICKEN SOUP WITH ASPARAGUS AND RICE

Steps:

• In a stockpot, saute the diced onion, celery and carrot in 2 Tablespoons of the olive oil, until the onions are translucent, about 8-10 minutes.
• Stir in the rice and add the chicken stock.
• Bring the stock to a simmer, cover and cook on low until the rice is tender, about 20 minutes.
• Meanwhile, wash the asparagus and trim off the woody ends. (Throw them away or use them to make vegetable stock for another recipe.).
• Slice the asparagus in 1-inch lengths on the bias, collecting the tips separately (because they cook very quickly and will be added last).
• Heat the remaining 2 Tablespoons of olive oil in a skillet.
• Saute the pancetta and asparagus pieces (not the tips yet) about 5 minutes, stirring as needed. The idea is to soften the asparagus but not cook it entirely.
• Add the asparagus tips and saute an additional minute.
• When the rice in the stock pot is tender, add the lemon juice, diced chicken, and the pancetta/aspargus mixture.
• Bring to a boil; remove from heat.
• Season with salt and pepper.
• Serve.

CHICKEN MATZO BALL SOUP

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.

ANGEL FAMILY CHICKEN SOUP WITH MATZO BALLS

Steps:

• Place raw chicken in a large stockpot.
• Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or begins to fall apart, about 1 hour.
• Remove chicken from the stock and set aside for another use.
• Whisk together eggs and oil in a medium-sized mixing bowl.
• Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
• Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.
• In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
• Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
• To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!

JEWISH CHICKEN SOUP WITH HORSERADISH DILL MATZO BALLS

Steps:

• The day before you want to serve the soup, put the whole chicken in your largest lidded pan. Add sufficient cold water to cover by at least 1cm. Bring the water to a boil over a high heat, skimming off (and discarding) any foam with a big metal spoon. While it's boiling, halve the onions through the roots (leaving the skins on - they will add colour). As soon as it starts to boil, add the onions and remaining soup ingredients plus 1 tbsp salt. Turn down the heat to a very low simmer, partially cover the pan and leave to cook gently for 1 hr 30 mins, until you see the meat on the chicken's legs start to come away from the bone. Depending on how large your pan is you may need to drain a little water off to fit the vegetables in, so it doesn't overflow.
• Use two forks to carefully remove the chicken from the pot, leaving the veg behind. Strip the meat from the bones, tearing some of the chicken into pieces to serve in the soup (save the rest to use in salads, sandwiches or pies). Return the bones and cartilage to the pot and simmer gently for a further 1 hr-1 hr 30 mins. Strain the soup into a large container or pan. If they are still in reasonable shape, lightly scrape the peel from the carrots and slice them to go in the finished soup - keep refrigerated until needed. Discard the other vegetables and the bones. Leave the soup to cool completely then refrigerate overnight.
• By morning, the fat will have risen to the surface - skim it off, pop it in a dish and refrigerate it. This is known as schmaltz, which you'll need to make the matzo balls. (You can use what's left over to make roast potatoes.) Taste the soup to see if it has enough flavour. It may need to be reduced a little by boiling it rapidly, then seasoning.
• To make the matzo balls, use a fork to beat the eggs with ½ tsp salt and a few grinds of pepper. Stir in the schmaltz, matzo meal, 2 tbsp chopped dill, horseradish and 60ml chicken soup. Fold into the egg mixture (it will be quite sloppy). Cover and refrigerate for at least 30 mins to hydrate the matzo meal and firm the mixture enough to handle. Scoop heaped tablespoons of the mixture and, with moistened hands, gently roll into balls. Put them on a plate or on a tray lined with baking parchment. You should end up with 12 matzo balls.
• Fill a wide pan with cold water and season with 1 tbsp salt. Set it over a high heat to boil, then transfer the matzo balls, one by one, gently into the water. Turn the heat down to a simmer. Cover with a lid (preferably a glass one) and leave for 30 mins. Do not be tempted to peek too soon. They are done when they have puffed up and when you cut into one, it should be light all the way through to the centre.
• If including fresh carrots in the soup, slice them into 2cm-thick discs and add them to the soup pot with the chicken pieces. Simmer for 10-15 mins to soften the carrot and heat the chicken. If using the carrot from the stock, add for the last 3 mins to heat up. When the matzo balls are ready, carefully remove them from the pot using a slotted spoon and put two (or three) in each bowl. Ladle over the hot chicken soup. Sprinkle with more chopped dill to serve.