CHICKEN SOUP WITH MATZO BALLS
"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
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.
KOSHER CHICKEN SOUP WITH MATZO BALLS
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
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
FIDDLER'S JEWISH-AMERICAN CHICKEN SOUP WITH MATZO BALLS BY SY
Chicken Soup with Matzo Balls is traditionally the first course at a Passover Dinner in many Ashkenazic (Eastern European Jewish culture) homes in North America and around the world. The Yiddish saying is that "Hot Soup" makes your troubles go away, it goes down easier. After you have tried this savory soup, I am highly confident that you will be a "Fiddler on a Roof" dancing and singing with joy-- Bitty, Bitty Bum!
Provided by SkipperSy
Categories One Dish Meal
Time 3h30m
Yield 8-10 Soup Bowls, 8 serving(s)
Number Of Ingredients 24
Steps:
- CHICKEN SOUP INSTRUCTIONS De-bone the chicken breasts, cut up into thin small strips, then place in the refrigerator (the chicken will be added later on).
- Heat a large"non-reactive pot" filled with cold water and bring to a boil, add the cut up chicken pieces and giblets.
- When almost boiling, remove the chicken and discard the water.
- In a clean"non-reactive pot" add 6 cups of cold water and the chicken pieces.
- Bring to a boil, lower the heat to very low (that is a few bubbles coming up at a time), cover and simmer for about 2-3 hours.
- Skim off any foam/dirt which may develop on the top, from time-to-time.
- While the soup is simmering, make the Matzo Balls as described below.
- After chicken has simmered for 2-3 hours, discard the chicken& bones and put broth through a strainer to remove any particles remaining; then back into a clean pot.
- Add the 4+ cups of heated chicken broth, onion, carrot, celery, leek, potato, parsnip, turnip, parsley, dill and cut up pieces of chicken breast meat.
- Add salt& pepper to taste and Bijol food coloring.
- Simmer low/medium heat for about 15 minutes.
- Next add the 10-12 Matzo Balls and simmer for about another 15 minutes.
- Serve in individual bowls and add to your liking farfel, soup nuts, shredded eggs, cooked egg noodles... NOTE: Do not use a frozen chicken, but a young fresh pullet if possible.
- Perhaps there is a market in your area where you can find a freshly killed kosher chicken.
- Or if you are lucky enough to raise your own Free-Range bird.
- MATZO BALLS INSTRUCTIONS (Streit's Manhattan recipe on box).
- STEP #1 MIX: Beat eggs.
- Add water (or seltzer), oil, salt and pepper.
- Mix well.
- Add matzo meal and stir thoroughly.
- Refrigerate for 1/2 to 1 hour.
- STEP #2 FORM: Partially fill a large pot with water and bring to a boil.
- Moisten palms with cold water.
- Form mixture into balls about 1" diameter; makes about 1 1/2" finished matzo balls.
- (Important to not compress the matzo balls, just form them loosely).
- Drop matzo balls into boiling water.
- STEP #3 SIMMER: When all the matzo balls are in the pot, reduce heat to low.
- Simmer covered for about 30 minutes or until done.
- Remove with a slotted spoon to a large bowl.
- COMMENTS: The old traditional Jewish Chicken Soup (which my grandmother& mother used to make) would contain the chicken feet and undeveloped eggs.
- I still recall the skin of the chicken neck being used to make a delicious stuffing and the chicken fat used to make schmaltz.
- Some people like their matzo balls very soft& fluffy and others like them hard.
- Also, small or very big matzo balls.
- Finally, you can eliminate the matzo balls and add cooked Egg Noodles instead....
Nutrition Facts : Calories 619.7, Fat 39, SaturatedFat 10.1, Cholesterol 195.3, Sodium 852.4, Carbohydrate 21.4, Fiber 2, Sugar 2.6, Protein 43.4
MOM'S CHICKEN SOUP WITH MATZOH BALLS, CARROTS, AND DILL
Provided by Anne Rosenzweig
Categories Soup/Stew Chicken Passover Kid-Friendly Carrot Chill Dill Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- In a bowl, mix together matzoh meal, chicken fat and seltzer. Whisk eggs in a separate bowl until frothy. Stir into matzoh meal mix with 1 teaspoon salt. Refrigerate for 1 to 2 hours.
- Bring 2 quarts of chicken soup to a simmer. Take a small spoonful of the mixture and using two small spoons, shape the mixture into small balls (about the size of a large marble) and place in simmering soup. Cook for 35 minutes.
- Meanwhile, if you're making orzo, toast it in a dry, medium skillet over medium low heat, stirring often until it turns a light golden brown. Boil the orzo until al dente, drain and reserve for soup.
- Bring remaining 2 quarts of chicken stock to a boil. Cook carrots until al dente. Lower to a simmer, add cooked matzoh balls, orzo (if using), and dill. Serve very hot.
JEWISH CHICKEN SOUP WITH MATZO BALLS
Make and share this Jewish Chicken Soup with Matzo Balls recipe from Food.com.
Provided by Tonkcats
Categories European
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water.
- Cover and chill the mixture at least 1 hour or overnight.
- In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
- Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
- Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
- Ladle into bowls, sprinkle with dill or parsley and serve.
Nutrition Facts : Calories 103.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 38.2, Sodium 771, Carbohydrate 10.2, Fiber 0.7, Sugar 1.4, Protein 7.5
JEWISH CHICKEN SOUP
This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.
Provided by Layla
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 4h15m
Yield 8
Number Of Ingredients 12
Steps:
- Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
- In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
- Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
- While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 39.5 g, Cholesterol 212.3 mg, Fat 27.2 g, Fiber 2.7 g, Protein 32.1 g, SaturatedFat 6.4 g, Sodium 720.7 mg, Sugar 2.8 g
MURIEL'S CHICKEN SOUP WITH ALMOND MATZO BALLS
Categories Soup/Stew Appetizer Passover Almond Chill Kosher Simmer Gourmet Sugar Conscious Kidney Friendly Dairy Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Make matzo balls:
- Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.
- Shape and cook matzo balls:
- Bring a 6-quart pot of salted water to a simmer.
- Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.
- Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).
- While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.
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