Chicken Soup With Mini Leek Chive Matzo Balls Recipes

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CHICKEN SOUP WITH MINI LEEK-CHIVE MATZO BALLS



Chicken Soup With Mini Leek-Chive Matzo Balls image

This is a wonderful variation on traditional matzo ball soup that will please everyone, even the traditionalists. These matzo balls are really fabulous! They are light and fluffy due to their secret ingredient ;) and the leek-chive combo lends a wonderful flavour. Recipe is from an old "Bon Appétit Magazine" (April 1993). You can add more vegetables to the broth (carrots, onions, celery...). Matzo balls need 2 1/2 hrs chilling time total. For bigger matzo balls in this soup form mixture into 12 rounds and cook them for 1 hr and 10 min.

Provided by blucoat

Categories     Grains

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted pareve margarine
1/2 cup packed finely chopped leek (white and pale green parts only)
1/2 cup finely chopped fresh chives
4 eggs
2 tablespoons ginger ale
1 1/2 teaspoons kosher salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 cup unsalted matzo meal
12 cups chicken broth
chopped fresh chives

Steps:

  • Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
  • Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix in matzo meal and leek mixture. Cover and chill until firm, at least 2 hours.
  • Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
  • Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.).
  • Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.
  • Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves.

Nutrition Facts : Calories 154.2, Fat 8.9, SaturatedFat 1.9, Cholesterol 70.5, Sodium 1074.7, Carbohydrate 9.7, Fiber 0.4, Sugar 1.3, Protein 8

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

Provided by Ron Ben-Israel

Time 15h

Yield 8 to 12 servings

Number Of Ingredients 22

5 pounds chicken bones with some meat on them (backs, necks, wings, etc.)
10 cloves garlic, whole
6 celery stalks with leaves on, cut into pieces
4 carrots, large dice
4 medium onions, quartered
1 bunch fresh parsley
4 teaspoons sea salt
2 teaspoons whole peppercorn
4 cloves
2 bay leaves
1/4 cup seltzer
2 tablespoons schmaltz, at room temperature
1 1/2 teaspoons sea salt
Pinch ground pepper
4 large eggs
1/2 teaspoon baking soda
1 cup matzo meal
Carrot, sliced on the bias
Celery, sliced on the bias
Fresh dill, plucked
Cooked chicken pieces, shredded
Fresh lemon juice

Steps:

  • For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker. Pour in about 16 cups water to just cover ingredients by 1 inch. Add more water if necessary but do not fill more than two-thirds of the pot. Cover and lock the lid. Bring to pressure according to manufacturer's instructions. (If the cooker has two levels of pressure, cook on the lowest.) Adjust the heat to maintain pressure, and cook for 45 minutes.
  • Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes.
  • Strain the liquid through a colander lined with layers of cheesecloth. Discard the solids.
  • Cool uncovered and refrigerate overnight until the fat floats and solidifies. Remove the fat and save a small amount for matzo balls.
  • Storage: Refrigerate up to 4 days. Important to bring to a rolling boil for at least 1 minute before using. Freeze up to 6 months.
  • For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs. Then in a separate bowl, add the baking soda to the matzo meal and mix together. Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency. It will look watery, like a loose porridge. If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer. Cover and refrigerate for 1 hour.
  • Fill a large pot with water and salt and bring to a simmer. With wet hands, roll out balls and gently drop to the water. Simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Allow to cool in the water undisturbed. Refrigerate in the cooking liquid or transfer to chicken soup.
  • Serve with assorted garnishes.

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.

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

ANGEL FAMILY CHICKEN SOUP WITH MATZO BALLS



Angel Family Chicken Soup with Matzo Balls image

This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.

Provided by JacobAngel

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

Time 3h

Yield 7

Number Of Ingredients 14

1 whole chicken
3 parsnips, peeled and cut into bite-size pieces
7 large carrots, cut into bite-size pieces
1 bunch celery, cut into bite-size pieces
1 onion, cut into bite-size pieces
1 bunch fresh dill, chopped
1 bunch fresh parsley, chopped
6 cups water
4 eggs
¼ cup vegetable oil
1 cup matzo meal
1 quart chicken stock
1 rotisserie chicken, bones removed and meat cut into bite-size pieces
salt and pepper to taste

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!

Nutrition Facts : Calories 187.5 calories, Carbohydrate 26.1 g, Cholesterol 0.4 mg, Fat 8.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 516.2 mg, Sugar 5.3 g

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 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

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.

SPRING CHICKEN SOUP WITH MATZO BALLS



Spring Chicken Soup with Matzo Balls image

This chicken soup recipe can be served at a Passover seder or anytime. Ginger in the broth and fresh herbs in the matzo balls makes this version of the traditional soup stand out.

Provided by Melissa Roberts

Categories     Soup/Stew     Chicken     Appetizer     Passover     Kid-Friendly     Leek     Carrot     Spring     Dill     Simmer     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 20

Soup:
3 medium leeks (about 1 1/2 pounds), top 2 inches of dark green parts discarded, then halved lengthwise and cut crosswise into thirds
5 large carrots (about 1 pound), cut into thirds
2 celery ribs, cut into thirds
1 (4- to 4-1/2 pound) chicken (giblets and liver removed)
1 small head garlic, halved crosswise
1/3 cup sliced fresh ginger (unpeeled but skin scrubbed); from one 1/2-ounce piece
15 long fresh flat leaf parsley stems
15 long fresh dill stems
12 black peppercorns
1 tablespoon kosher salt
4 quarts cold water
Matzo balls:
1 cup matzo meal, plus 1 tablespoon
1/3 cup finely chopped flat leaf parsley
3 tablespoons finely chopped fresh dill
3 tablespoons rendered chicken fat
1/2 cup chicken broth (reserved from recipe below)
4 large eggs, separated
Dill sprigs for garnish

Steps:

  • Cook broth:
  • Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
  • Add all remaining broth ingredients to pot and bring to a boil over medium heat.
  • Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
  • Make matzo balls:
  • Stir together matzo meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
  • Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
  • Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
  • Stir one-third of egg whites into matzo mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after being chilled, the matzo mixture is still not firm, add 1 tablespoon additional matzo meal.
  • Finish soup:
  • Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
  • Remove carrots from broth and once cool, cut into 1/2-inch pieces.
  • Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
  • With dampened hands, gently form chilled matzo mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzo balls; moisten hands as necessary to prevent sticking).
  • Simmer matzo balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzo ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
  • Stir carrots and chicken into hot soup to warm through before serving.
  • Garnish with dill sprigs.

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 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

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From martonerecipes.com


CHICKEN SOUP WITH MATZO BALLS - ONCE UPON A CHEF
Step-by-step Instructions. Begin by placing the chicken and vegetables in a large 12-quart soup pot. Add water to fill the pan almost to the top. Boil gently for 20 minutes, skimming any foam or scum that rises to the surface. Reduce the heat, cover and simmer for 3-1/2 hours more.
From onceuponachef.com


CHICKEN SOUP WITH MINIATURE LEEK CHIVE MATZO BALLS RECIPES
Chicken Soup with Miniature Leek-Chive Matzo Balls. In a large bowl, stir together the eggs, matzo meal, oil, salt, pepper, parsley and baking powder. Add the soda water and use a rubber spatula to mix well. Cover with plastic wrap and refrigerate for 1 hour. Bring a large pot of salted water to a boil, then lower heat to a simmer.
From foodnewsnews.com


CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS - BAKESPACE
Place on prepared baking sheet. Drop in matzo balls, cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.) Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes ...
From bakespace.com


CHICKEN SOUP WITH 3 MATZO BALL RECIPES - TORI AVEY
2012-03-25 Place the chicken into a 10 quart or larger stock pot. Cover with 5 quarts (20 cups) of water. Bring water to a boil over medium high heat. Let the chicken simmer for 10-15 minutes, skimming the foam and particles that rise to the surface of the water periodically, until most of …
From toriavey.com


CHICKEN SOUP WITH LIGHT MATZO BALLS - KOSHER
Add a few carrot slices to each bowl. With a slotted spoon, add a few matzo balls. Serve hot. Notes: Yield: Makes 8 servings *A parsnip and 1 leek can also be added to the soup along with the other vegetables. Trim off most of the green part of the leek and wash carefully to remove the grit. Recipes: Passover, Soup, Chicken, Matzo Balls, Kosher
From koshereye.com


CHICKEN SOUP WITH MATZO BALLS | BETTER HOMES & GARDENS
Place chicken in an 8- to 10-quart pot. Add the water, onions, leek, celery, salt, and pepper. Bring to boiling. Reduce heat; simmer, covered, for 1-1/2 hours or until chicken is almost tender. Add carrots and parsnips; simmer, covered, for 30 minutes more or …
From bhg.com


MATZO BALL CHICKEN SOUP - DOLLED UP IN THE KITCHEN
2019-03-02 Let the pot heat up and sauté the onions, carrots, and celery. Sauté for 7-8 minutes. Add in the chicken broth and continue to bring to a boil, then simmer. Once the chicken is done, shred the chicken with two forks and add it to the soup. Add in the matzo balls, thyme, and salt and pepper. Simmer for 25 minutes then enjoy.
From dolledupinthekitchen.com


CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS RECIPE
Aug 6, 2015 - Chicken Soup With Miniature Leek-chive Matzo Balls With Margarine, Leek, Chopped Fresh Chives, Eggs, Ginger Ale, Kosher Salt, Ground Pepper, Ground Ginger, Matzo Meal, Chicken Broth, Chopped Fresh Chives
From pinterest.com


CHICKEN SOUP WITH DILLED MINI-MATZO BALLS RECIPE - ATKINS
With wet hands, shape matzo mixture into 16 balls using 1 level teaspoon for each, and drop balls into water. Reduce heat to low; cover and simmer until cooked through, about 15 minutes. Reheat soup. With a slotted spoon, transfer matzo balls to soup and serve.
From atkins.com


CHICKEN SOUP WITH MINI MATZO BALLS - RENEE'S KITCHEN ADVENTURES
In large bowl, combine the oil, eggs and egg whites, the matzo meal, and salt. Mix until just combined. Add the ice water and dill. Cover with plastic wrap and refrigerate for 15 min. Bring a large pot of water to boil, remove bowl with matzo ball mixture in it, and drop by tablespoons into pot of boiling water.
From reneeskitchenadventures.com


SPRING VEGETABLE AND MINI MATZO BALL CHICKEN SOUP RECIPE - BON …
2009-02-14 Step 1. Heat chicken fat in heavy large pot over medium heat. Add 1/2 cup green onions, 3/4 cup onion, carrot, and celery. Sauté until vegetables are soft but not brown, about 8 minutes. Add wine ...
From bonappetit.com


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


BAREFOOT CONTESSA | CHICKEN SOUP WITH MATZO BALLS | RECIPES
Chicken Soup with Matzo Balls. Barefoot Contessa Parties! 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.
From barefootcontessa.com


THE BEST CHICKEN SOUP MATZO BALLS RECIPE - BITE ME MORE
2021-10-04 Fill with enough cold water to cover the chicken and fill the pot to 3/4 full. Bring to a boil over high heat and skim off the foam that accumulates on the top. Reduce heat to a simmer and add carrots, celery, parsnips, onion, garlic, parsley, dill, peppercorns and salt. Return to a boil, reduce heat and cover, simmering gently for 2 hours.
From bitememore.com


CHICKEN SOUP WITH MATZO BALLS RECIPE | MYRECIPES
Ingredient Checklist. 1 (5-pound) baking hen, quartered ; 4 quarts water ; 4 stalks celery, cut into 3-inch pieces ; 4 carrots, cut into 3-inch pieces
From myrecipes.com


CHICKEN SOUP WITH MATZO BALLS RECIPE : SBS FOOD
To make matzo balls, heat oil in a frying pan over medium heat, add onion and cook for 5 minutes or until browned. Transfer to a small bowl and set …
From sbs.com.au


CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS | SOUP …
Oct 25, 2012 - Chicken Soup with Miniature Leek-Chive Matzo Balls. Oct 25, 2012 - Chicken Soup with Miniature Leek-Chive Matzo Balls . Oct 25, 2012 - Chicken Soup with Miniature Leek-Chive Matzo Balls. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or …
From pinterest.ca


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


CHICKEN SOUP WITH POTATO MATZOH BALLS | KOSHER AND JEWISH RECIPES
Clean the inside and the outside of the chicken, and pat dry. Place the chicken in a large soup pot. Add 4 quarts of cold water. Bring to a boil. Skim off the scum. Add the rest of the ingredients, except the parsley and dill. Cover the pot and cook for about 1 …
From thejewishkitchen.com


CHICKEN SOUP WITH MATZO BALLS RECIPE - TODAY.COM
2019-04-18 Salt, to taste. White pepper, to taste. Garlic powder, to taste. Matzo balls (per matzo ball) 1/4 cup matzo meal, plus more as needed. 1 egg. 1/2 teaspoon salt. 1/8 cup water. 1/8 cup fat (oil ...
From today.com


CHICKEN SOUP WITH MATZO BALLS RECIPE | MYRECIPES
To prepare broth, combine first 3 ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer 2 hours. Add 2 tablespoons parsley and next 5 …
From myrecipes.com


BEST CHICKEN SOUP WITH MATZO BALLS - SOUPS - NYMAG.COM
Instructions. Soup Wash the chicken and remove any innards, and place in a 5-to-8-quart soup pot. Add the vegetables and bouquet garni and enough …
From nymag.com


RECIPE - CHICKEN SOUP WITH MATZO BALLS - LCBO.COM
FREE HOME DELIVERY on online orders of $250* or more from now until April 7th. *Terms and Conditions apply.
From lcbo.com


MATZO BALL SOUP WITH CHICKEN, EGGS, WHITE ONION AND PARSNIPS
Matzo balls: In a bowl, mix together all of the dry ingredients. In a separate bowl, add the eggs. Add oil to the eggs and whisk until mixed. Add to the dry ingredients and gently mix with a fork. Place bowl in fridge for one hour and bring a large pot of water to boil (ten cups of water). Once water is boiled, roll the batter into 1” balls ...
From more.ctv.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


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