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.
GREEN CHICKEN SOUP WITH DILL MATZO BALLS
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
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.
MATZO BALL SOUP WITH CELERY AND DILL
Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you're excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.
Provided by Alison Roman
Categories soups and stews, main course
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare the broth: Combine chicken, onions, garlic, celery and carrots in a large pot. Cover with 12 cups water and season with salt. (If your pot can't handle all that water, fill the pot with as much as you can, and add remaining water as it reduces.)
- Bring to a strong simmer over high heat, then reduce heat to medium-low so that the broth is gently simmering.
- Continue to gently simmer, uncovered, until the broth is extremely flavorful and well seasoned, 1 1/2 to 2 hours. Using tongs, remove breasts, thighs and legs from the pot (let any skin and bones fall into the pot), leaving everything else behind.
- Pick the meat from the chicken, discarding any fat, skin, bones, cartilage or any drier pieces of meat that you wouldn't find delicious to eat. Set meat aside to either put back into your soup, or to use in another dish (chicken salad, etc).
- Strain broth (you should have about 10 cups) and return to the pot. Season with salt and pepper (it should be as seasoned and delicious as you'd want it to be when serving). Keep warm, if using same day, or let cool and refrigerate overnight.
- As broth sits, prepare the matzo balls: Combine matzo meal, chives and 1 3/4 teaspoons kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat, followed by club soda, mixing until no lumps remain. Cover with plastic wrap and refrigerate until mixture is firm and fully hydrated, at least 2 hours (and up to 24 hours).
- Bring a large pot of well-salted water to a boil. Using your hands, roll matzo ball mixture into balls slightly smaller than the size of a ping pong ball (about 1 1/4-inch in diameter), placing them on a plate or parchment lined baking sheet until all the mixture is rolled (you should have about 24 matzo balls).
- Add matzo balls to the boiling water and cook until floating, puffed and cooked through, 10 to 12 minutes. (You can always sacrifice one, plucking it from the broth and cutting it in half to check that it's cooked through. The texture should be uniform in color and texture, and the balls shouldn't be dense or undercooked in the center.) Using a slotted spoon, transfer the matzo balls to the chicken broth.
- Add celery (and some of the picked chicken meat, if you desire) and season again with salt before ladling into bowls, topping with dill, celery leaves and a crack of freshly ground pepper.
CHICKEN MATZO BALL SOUP
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
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
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
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
Provided by Ron Ben-Israel
Time 15h
Yield 8 to 12 servings
Number Of Ingredients 22
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 DILL MATZO BALLS
Simplicity is key for matzo ball soup that warms your heart.
Provided by Eden Grinshpan
Categories chicken,comfort food,eggs and dairy,hanukkah,herbs,passover,soup,vegetables
Time 1h40m
Number Of Ingredients 13
Steps:
- In a large pot, bring 16 cups of water to a boil. Season generously with salt and pepper. Add chicken and vegetables. Return to boil then reduce heat to maintain a gentle simmer. Cook, skimming off foam and fat, for 1 hour. Add herbs and simmer another 30 minutes. Taste for seasoning.
- Remove chicken. When cool enough to handle, remove and dice meat. Return meat to pot. If not using immediately, cool soup completely. Refrigerate up to 1 week, or freeze up to 3 months.
- In a large bowl, mix matzo meal, baking soda (if using), salt and pepper. In another bowl, whisk eggs, dill and oil or chicken fat.
- Pour the wet mixture into the dry and stir in soda water until well combined. Cover and refrigerate for 30 minutes.
- Bring a large pot of water to a boil. Take the mixture out of the fridge. With oiled hands, roll into 2-inch balls. Add to water, cover and turn down heat to low. Simmer until cooked through, 35 to 45 minutes.
- While matzo balls are cooking, reheat soup. Ladle soup into warm bowls. Add one or two matzo balls. Sprinkle with chopped dill.
JEWISH CHICKEN SOUP WITH HORSERADISH DILL MATZO BALLS
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
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
GREEN ONION-DILL MATZO BALLS
Steps:
- Melt chicken fat in small skillet over medium-low heat. Add onions and sauté 30 seconds. Set aside. Whisk eggs and all remaining ingredients in medium bowl to blend well. Stir in onion mixture. Cover; chill at least 6 hours and up to 1 day.
- Bring large pot of salted water to boil. Drop matzo ball mixture by rounded tablespoonfuls onto foil, forming 16 mounds. Using wet hands, shape into balls; drop into pot. Cover; boil matzo balls until very tender, about 1 hour 10 minutes. Transfer matzo balls to shallow dish. (Can be made 1 day ahead. Cover; chill. Steam 15 minutes to rewarm.)
CHICKEN SOUP WITH MATZO BALLS
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
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
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