Chicken Soup With Matzo Balls Recipes

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CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

Provided by Food Network

Categories     appetizer

Time 2h35m

Yield 8 servings

Number Of Ingredients 14

2 cups matzo meal
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon ground white pepper
1 tablespoon onion powder 8 extra-large eggs
1/2 cup schmaltz or vegetable oil
1 cup small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery
2 tablespoons schmaltz or vegetable oil
4 quarts good-quality chicken stock
2 bay leaves
Kosher salt and black pepper
1 cup cooked fine egg noodles
1 cup shredded cooked chicken breast meat

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.

KOSHER CHICKEN SOUP WITH MATZO BALLS



Kosher Chicken Soup with Matzo Balls image

Delicious herbs fill the matzo balls with great flavor, and the long-simmered soup is so good. If you make it in a pressure cooker, the chicken soup can be ready in 45 minutes.

Provided by Tamar Genger

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

Time 14h

Yield 8

Number Of Ingredients 16

1 (2 1/2 to 3 pound) whole chicken, cut up
2 small yellow onions, diced
2 stalks celery, cut into chunks
3 carrots, cut into chunks
1 bunch fresh dill
1 bay leaf
3 quarts water
⅓ cup vegetable oil
4 eggs
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 cup matzo meal
3 quarts water, or as needed
1 teaspoon salt

Steps:

  • To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
  • Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
  • To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step 2.
  • Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
  • Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes.
  • Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note). Transfer the cooked matzo balls to the chicken soup and heat to serve.

Nutrition Facts : Calories 510.7 calories, Carbohydrate 18.2 g, Cholesterol 147.9 mg, Fat 40.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 10.1 g, Sodium 860.1 mg, Sugar 2.4 g

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 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

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.

JEWISH CHICKEN SOUP WITH HORSERADISH DILL MATZO BALLS



Jewish chicken soup with horseradish dill matzo balls image

Make this comforting chicken soup to kick off celebrations for the Jewish festival of Passover. Take your matzo balls up a notch with punchy horseradish and dill

Provided by Victoria Prever

Time 4h10m

Number Of Ingredients 18

1.6-1.8kg kosher chicken
2 medium onions
3 celery sticks, halved
3 large carrots, scrubbed and halved
1 parsnip, scrubbed and halved
1 medium-sized, ripe tomato
3 cherry tomatoes
1 fennel bulb, scrubbed and halved through the root
a handful flat-leaf parsley, chopped, the stalks reserved for the soup and the leaves to serve
20g dill, stalks and leafy fronds separated, stalks roughly chopped and leafy fronds finely chopped
10 black peppercorns
1 bay leaf
4 eggs
2 tbsp chicken schmaltz (see step 3) or use vegetable oil
120g medium matzo meal (see tip, below)
leafy fronds of dill (from the soup ingredients above), chopped
2 tbsp horseradish sauce
3 medium carrots, peeled (optional)

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.

Nutrition Facts : Calories 422 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 1.6 milligram of sodium

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.

CHEF MICHAEL SMITH HOMEMADE CHICKEN SOUP WITH MATZO BALLS



Chef Michael Smith Homemade Chicken Soup With Matzo Balls image

This is an AMAZING recipe I saw on Chef Michael Smith's show Chef at home. Made it for my family who has a bit of a cold at the moment and they loved it. It was so restorative and healing they felt instantly better.

Provided by Shandibear

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

1 chicken carcass, meat removed and reserved for another time
3 carrots, cubed
3 stalks celery, cubed
1 bunch fresh parsley
4 eggs
4 teaspoons vegetable oil
1/2 teaspoon nutmeg
1 cup matzo meal
salt and pepper
chicken broth
1 inch piece ginger, grated
2 cups baby spinach leaves
3 green onions, sliced
1 cup bean sprouts

Steps:

  • Roast chicken carcass in 400 degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain.
  • For the matzo balls:.
  • Whisk together eggs, oil, nutmeg, and salt and pepper to taste.
  • Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.
  • For the soup base:.
  • Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes: they are done when they float to the top. Add ginger, spinach, onions, and bean sprouts and stir to wilt, just prior to serving.

Nutrition Facts : Calories 181.2, Fat 7, SaturatedFat 1.6, Cholesterol 141, Sodium 108.6, Carbohydrate 22.4, Fiber 3, Sugar 3.2, Protein 7.8

CREAMY CHICKEN SOUP WITH MATZO



Creamy Chicken Soup with Matzo image

Try our matzo ball soup recipe! This chicken soup with matzo balls is made with rotisserie chicken. Our matzo ball soup recipe is perfect for cold days.

Provided by My Food and Family

Categories     Home

Number Of Ingredients 17

3 eggs
3/4 cup matzo meal
3 Tbsp. oil
3 Tbsp. water
2 Tbsp. KRAFT Zesty Italian Dressing, divided
1 small onion, finely chopped
3 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
2 cups chopped cooked chicken breasts
3 carrots, peeled, finely chopped
1 large stalk celery, finely chopped
1 tsp. peppercorns
3 whole cloves
1 bay leaf
1/4 tsp. ground black pepper
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. flour
2 Tbsp. chopped fresh parsley

Steps:

  • Mix first 4 ingredients until blended. Refrigerate 15 min.
  • Meanwhile, heat dressing in medium saucepan on medium-high heat. Add onions; cook and stir 6 to 8 min. or until tender. Stir in broth, chicken, carrots, celery, peppercorns, cloves, bay leaf and pepper.
  • Wet hands and shape matzo dough into 16 (1-inch) balls. Bring soup to boil. Add matzo balls; cover. Simmer 20 min. or until vegetables are tender and matzo balls are cooked through.
  • Meanwhile, whisk cream cheese and flour with 1/4 cup hot broth in medium bowl until smooth. Gradually stir cream cheese mixture into soup until blended; cover and simmer 5 min.
  • Ladle soup into bowls, placing 2 matzo balls in each. Sprinkle with parsley.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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

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 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

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