ROTH FAMILY MATZO BALL SOUP RECIPE BY TASTY
Here's what you need: canola oil, medium yellow onion, celery stalk, garlic, shredded carrot, low-sodium chicken broth, kosher salt, ground black pepper, garlic powder, dried dill, dried chive, dried parsley, matzo balls
Provided by Rie McClenny
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
- Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
- Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
- When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
- Ladle into bowls.
- Enjoy!
THROWDOWN'S MATZO BALL SOUP
Steps:
- For the matzo balls:
- Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.
- In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.
- Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.
- For the chicken stock:
- Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.
- Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.
MATZO BALL SOUP
"This dish is based on my grandmother's recipe. It was the first thing I ever learned to cook."
Provided by Andrew Zimmern
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the stock.
- In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours.
- Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot.
- Skim the fat off the surface of the stock using a spoon.
- Make the batter.
- Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining egg whites until no streaks remain.
- Form the matzo balls.
- Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Using the oil-and-water mixture to keep your hands moist, roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12). Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly.
- Make the soup.
- Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup and cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper.
MATZO BALL SOUP
Classic recipe for the Jewish holiday soup.
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Chicken Passover Kid-Friendly Bon Appétit Small Plates
Yield Makes 6 servings
Number Of Ingredients 22
Steps:
- For chicken stock:
- Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-quarts) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
- Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
- Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
- DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
- For matzo ball mixture:
- Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
- DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
- For assembly:
- Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5-7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
- Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
- Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20-25 minutes.
- Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
MATZOH BALL SOUP
This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
- Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
- Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
- Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
- To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
- Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!
Nutrition Facts : Calories 583.2 calories, Carbohydrate 10.2 g, Cholesterol 217 mg, Fat 39.3 g, Fiber 1.7 g, Protein 45.3 g, SaturatedFat 10.5 g, Sodium 511.8 mg, Sugar 2.9 g
HORSERADISH MATZO BALL SOUP
Provided by David Firestone And Susan Brenna
Categories dinner, lunch, soups and stews, appetizer, main course
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- In a large pot, combine chicken, onions, celery, 2 carrots, 1 parsnip, garlic, 1 tablespoon salt, parsley stems (reserve leaves), dill stems (reserve leaves), thyme branches, bay leaves, peppercorns and cloves. Add enough water to cover everything by 1 inch.
- Bring liquid to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 2 hours. Skim foam and fat frequently with a slotted spoon.
- While the stock simmers, prepare the matzo ball mixture. In a large bowl, stir together the eggs, oil, 1/4 cup reserved broth, matzo meal, horseradish, allspice, ground pepper and 1 teaspoon salt. Cover with plastic wrap and refrigerate 2 to 3 hours.
- Strain stock through a fine-mesh sieve into a large bowl (you should have about 2 1/2 quarts) and set aside to cool. Reserve chicken for another purpose; discard vegetables. Broth can be made up to three days ahead and refrigerated.
- Bring a large, wide pot of salted water to a boil. Using water-moistened hands, roll the matzo ball mixture into 1½-inch balls. Use a slotted spoon to lower into the boiling water; reduce heat and simmer matzo balls until very tender, about 50 minutes to 1 hour.
- Put reserved chicken broth in a pot, bring to a simmer, and season with more salt and pepper if necessary. Thinly slice the remaining carrot and parsnip. Add the vegetables to the broth and cook until just tender, 10 to 15 minutes.
- Spoon a few matzo balls into the bottom of each serving bowl and ladle hot broth and vegetables on top. Garnish with parsley and dill.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 20 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 782 milligrams, Sugar 4 grams, TransFat 0 grams
HERBY MATZO BALL SOUP RECIPE BY TASTY
Popping with fresh lemon and herb flavors, this matzo ball soup is perfect for early spring when the weather is still cool. Stay cozy!
Provided by Talia Goldstein
Time 3h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Make the soup: In a large, heavy-bottomed pan, arrange the chicken thighs and drumsticks skin-side down (depending on the size of the pan, you may need to work in batches). Turn the heat to medium-low and cook until the skin is golden brown and the fat has rendered, about 15 minutes. Flip the chicken pieces and cook until the fat has rendered from the other side, 7-10 minutes.
- Transfer the chicken to a large stockpot and reserve the rendered fat. You'll need 2 tablespoons, add canola oil as needed if there is not enough chicken fat.
- Pour the cold water into the pot with the chicken and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium-low and add the onions, carrots, celery, fennel, salt, pepper, bay leaves, bunch of parsley, dill, and bouillon paste. Cover and gently simmer for 1½ hours. Using tongs, remove the chicken from the soup and pull the meat off the bones. Return the meat to the pot and discard any skin and bones. Cover the soup to keep warm.
- While the soup simmers, make the matzo balls: In a medium bowl, whisk together the chicken fat and eggs until combined. Stir in the matzo ball mix with a rubber spatula. Refrigerate for 30-60 minutes.
- Bring a large pot of salted water to boil.
- Using wet hands, roll the matzo ball mix into 1-inch balls.
- Add the matzo balls to the boiling water, cover, and cook for 20 minutes, or until cooked through. Transfer the matzo balls to the soup.
- Just before serving, stir in the chopped parsley, chives, and lemon zest. Ladle into bowls and serve hot.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 4 grams, Protein 25 grams, Sugar 6 grams
SLOW-COOKER MATZO BALL SOUP RECIPE BY TASTY
Here's what you need: chicken breast, onion, celery, carrots, garlic, salt, pepper, chicken stock, water, bay leaf, fresh thyme, matzo meal, baking powder, salt, pepper, water, vegetable oil, eggs, fresh dill
Provided by Hitomi Aihara
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
Steps:
- Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
- Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
- Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
- Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
- Add the matzo balls to the soup and cook for 30 minutes.
- Ladle the soup and matzo balls into bowls and garnish with fresh dill.
- Enjoy!
Nutrition Facts : Calories 944 calories, Carbohydrate 83 grams, Fat 60 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams
BUBBIE'S HEARTY MATZO BALL SOUP
This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it.
Provided by becky
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h50m
Yield 10
Number Of Ingredients 14
Steps:
- Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
- Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
- Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 30.7 g, Cholesterol 139.7 mg, Fat 20.6 g, Fiber 3.9 g, Protein 25.4 g, SaturatedFat 4.7 g, Sodium 1504.4 mg, Sugar 6.8 g
MATZO BALL PHO RECIPE BY TASTY
Matzo Ball Soup! You've heard of it everywhere - pop culture, Bat Mitzvahs, what have you. You've heard of pho everywhere too, especially recently. How many friends want to grab a bowl of pho after a long day? It's become the new ramen. So we're here to put those phenomena together and we've created the perfect culmination of the two: Matzo. Ball. Pho. Try it now. (This Matzo Ball Pho was 1 of 3 winners in our latest recipe challenge. Find more of our community recipes here.)
Provided by Brian Nguyen
Categories Dinner
Yield 4 servings
Number Of Ingredients 26
Steps:
- Lightly char onion halves and shallot on open flame.
- In a large pot on high, add star anise, cloves, coriander seeds, cardamom, and cinnamon. When the spices are brown and fragrant, take them off the heat and place them into a tea ball strainer.
- In the same pot on high, add chicken wings, water, and salt. Boil, then add chicken thighs, tea ball strainer with spices, charred onion, charred scallion, and ginger slices. Boil together, then lower heat and let simmer for 30 minutes. Remove any impurities, whole items, or foam that rises to the top.
- After 30 minutes, remove and cool chicken thighs and reserve and cool 3 tbsp of stock. Allow the remaining stock to simmer for 1.5 more hours.
- In a large bowl, beat 3 eggs until no streaks remain. Then add vegetable oil, chopped basil and sawtooth, cooled 3 tbsp of Pho stock (that you reserved), 1 tsp salt, ¼ tsp black pepper, and ½ tsp of sugar. Whisk together, then add in Matzo meal. Combine and let batter rest for 40 minutes.
- After 40 min, remove batter and roll into 8-10 Matzo balls.
- Once the chicken thighs are cooled, take them out and shred them.
- After 2 hours, remove and discard all solids from the stock. Add matzo balls and green onion heads. Let the mixture simmer together for 40 minutes. At this point, season stock with 2 tsp sugar, 2 tsp chicken bouillon powder, and 2 tsp fish sauce. Remove from heat.
- Ladle 1 portion soup with broth, shredded chicken, and green onion heads. Top with diced and sliced onions. Serve with a side of bean sprouts, Thai basil, sawtooth herbs, a slice of lime, Sriracha, and hoisin sauce.
Nutrition Facts : Calories 774 calories, Carbohydrate 48 grams, Fat 40 grams, Fiber 5 grams, Protein 53 grams, Sugar 9 grams
More about "herby matzo ball soup recipe by tasty"
EASY MATZO BALL SOUP RECIPE ANYONE CAN MAKE
From melaniecooks.com
MATZO BALL SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
MATZO BALL SOUP RECIPE | BON APPéTIT
From bonappetit.com
MATZO BALL PHO SOUP: A FLAVOR RICH RECIPE - SILVER BOW BAKERY
From silverbowbakery.com
Cuisine VietnameseTotal Time 7 hrs 25 minsCategory Soup, StarterCalories 775 per serving
MATZO BALL SOUP RECIPE - MY FAMILY'S FAVORITE SOUP!
From peasandcrayons.com
HOW TO MAKE THE BEST MATZO BALL SOUP FROM SCRATCH
From thekitchn.com
MATZO BALL SOUP RECIPE - COOKIST
From cookist.com
ULTIMATE MATZO BALL SOUP — CANDIDLY DELICIOUS | FAMILY-TESTED …
From candidlydelicious.com
MATZO BALL SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
ARTHUR'S MATZO BALL SOUP - TASTETORONTO
From tastetoronto.com
FAMILY MATZO BALL RECIPE BY MIKE ROSE • TASTY - YOUTUBE
From youtube.com
MATZO BALL SOUP (WITH HOMEMADE SCHMALTZ) - POSH JOURNAL
From poshjournal.com
MY FAMILY'S MATZO BALL SOUP RECIPE IS THE ULTIMATE …
From buzzfeed.com
MATZO BALL SOUP RECIPES FROM CLASSIC TO VEGETARIAN
From gothammag.com
HOW TO COOK TASTY VEGETARIAN MATZO BALL SOUP
From usfoodculture.blogspot.com
8 MATZO BALL SOUP RECIPES | ALLRECIPES
From allrecipes.com
MATZO BALL SOUP | RICARDO
From ricardocuisine.com
CHICKEN MATZO BALL SOUP RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
HERB GARDEN MATZO BALL SOUP | FOOD & WINE
From foodandwine.com
THE BEST MATZO BALL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
THE MOST OPINIONATED EDITORS CAME TOGETHER TO MAKE BA’S BEST …
From bonappetit.com
10 AMAZING MATZO BALL SOUP RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
YEMENITE-STYLE MATZO BALL SOUP - TORI AVEY
From toriavey.com
JEWISH GRANDMA APPROVED MATZO BALL SOUP - WHISKED AWAY
From whiskedaway.co
BEST CHICKEN SOUP WITH MATZO BALLS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
HERBY MATZO BALLS! | HOW TO COOK PASTA, MATZO MEAL, MATZO BALL …
From pinterest.com
FLUFFY MATZO BALL SOUP | ZESTY RECIPES
From zestyrecipes.co
MATZO BALL SOUP - JO COOKS
From jocooks.com
MATZO BALL SOUP | HOW TO FEED A LOON
From howtofeedaloon.com
MATZO BALLS WITH FRESH HERBS (NO MIX NEEDED!) - JANEARIELKATZ
From janearielkatz.com
CHICKEN SOUP WITH 3 MATZO BALL RECIPES - TORI AVEY
From toriavey.com
MATZO BALL SOUP – THE FOUNTAIN AVENUE KITCHEN
From fountainavenuekitchen.com
“FLOATER” MATZO BALL SOUP - RECIPE FOR FLOATING MATZO BALLS
From toriavey.com
THE GOOD DISH GAIL SIMMONS' FULLY LOADED MAZTO BALL SOUP
From gooddishtv.com
MEXICAN MASA-BALL SOUP, OR, HOW A SILLY PUN LED TO A REALLY TASTY …
From seriouseats.com
MATZOH BALL SOUP | ANDREW ZIMMERN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love