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
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
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.
CLASSIC JEWISH CHICKEN SOUP
A classic recipe for 'Jewish Penicillin!' Add matzo balls if you wish, or just serve with noodles, fresh bread, or biscuits. This soup is even better reheated the next day!
Provided by Jennifer Feher
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 14
Steps:
- Put chicken in a large pot with the chopped onions. Pour enough water into the pot to cover; add dill, parsley, salt, and pepper. Bring to a boil, reduce heat to medium-low, and cook at a simmer for 45 minutes.
- Skim and discard any foam from the top of the simmering liquid. Remove chicken to a cutting board. Remove as much meat from the chicken bones as possible; cut into chunks.
- Return the liquid to a boil. Add carrots, potatoes, leeks, celery, kohlrabi, and parsnips to the boiling liquid. Reduce heat to medium-low and cook until the vegetables are tender, about 20 minutes. Stir cooked chicken chunks and chicken bouillon into the mixture. Season again with salt and pepper. Cook until the chicken is hot, about 5 minutes.
Nutrition Facts : Calories 200 calories, Carbohydrate 21.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 4.8 g, Protein 18.5 g, SaturatedFat 1.2 g, Sodium 283.3 mg, Sugar 5.5 g
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
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 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
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
More about "jewish chicken soup with horseradish dill matzo balls recipes"
JEWISH CHICKEN SOUP WITH MATZO BALLS…THE REAL JEWISH …
From girlandthekitchen.com
5/5 (14)Category SoupCuisine AshkenaziEstimated Reading Time 7 mins
- Wash out your chicken and place it in the stockpot and cover it completely with COLD water. And let it simmer.
- You are going to notice the scum start to come up. It’s really just coagulated blood. I let it simmer away for about 25 more minutes.
- In the meantime, prep your gorgeous carrots. I like to get the ones with the greenery still attached to them. It somehow makes everything seem better in life.
- Same with your parsley root. What’s that? You never used a parsley root? Well it’s magnificent! It is sweet and gloriously parsley like! Plus you get to use the actual leaves attached to the parsley root as…PARSLEY! Brilliant huh?
CLASSIC MATZO BALL SOUP (JEWISH PENICILLIN) - THE LEMON …
From thelemonbowl.com
CHICKEN SOUP, KREPLACH & MATZAH BALLS - KOSHER …
From chabad.org
JESSIE WARE JEWISH CHICKEN SOUP MATZO BALLS RECIPE | THIS …
From thehappyfoodie.co.uk
TRADITIONAL CHICKEN SOUP - JEWISH PENICILLIN - CHICKEN …
From chabad.org
ASHKENAZIC CHICKEN SOUP AND MATZO BALLS WITH FRESH …
From recipeland.com
CHICKEN SOUP WITH DILLED MATZO BALLS RECIPE | JEWISH
From hannaford.com
Calories 190 kcal (10%)Servings Serves 6Calories from Fat 54 kcal (0%)Total Fat 6 g (9%)
JOAN NATHAN’S CHICKEN SOUP WITH MATZAH BALLS RECIPE
From stljewishlight.org
MATZO BALL SOUP WITH DILL-HORSERADISH PISTOU RECIPE
From pinterest.ca
BEST COOKING CARROT RECIPES: KOSHER CHICKEN SOUP WITH MATZO BALLS
From worldbestcarrotrecipes.blogspot.com
CHICKEN SOUP WITH CARAMELIZED CABBAGE MATZAH BALLS RECIPE
From myjewishlearning.com
HOW TO MAKE JEWISH CHICKEN SOUP - SOUPNATION.NET
From soupnation.net
CHICKEN SOUP WITH MATZAH BALLS RECIPE - AISH.COM …
From aish.com
HOW TO MAKE PERFECT CHICKEN SOUP AND MATZAH BALLS
From myjewishlearning.com
GRANDMA'S JEWISH CHICKEN SOUP WITH MATZOH BALLS (KNAIDLACH) …
From recipetips.com
KOSHER CHICKEN SOUP WITH MATZO BALLS | RECIPESTY
From recipesty.com
JEWISH GRANDMA APPROVED MATZO BALL SOUP - WHISKED AWAY
From whiskedaway.co
JOAN NATHAN'S CHICKEN SOUP WITH MATZAH BALLS RECIPE - JEWISH ...
From jta.org
MATZAH BALL SOUP - WHAT JEW WANNA EAT
From whatjewwannaeat.com
CHICKEN SOUP WITH POTATO MATZOH BALLS | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
STEPS TO MAKE HOMEMADE JEWISH CHICKEN SOUP WITH MATZO BALLS
From iderecipe.com
JEWISH CHICKEN SOUP WITH MATZO BALLS – POMPOMCOOKS
From pompomcooks.com
JEWISH CHICKEN SOUP WITH MATZO BALLS RECIPE - WEBETUTORIAL
From webetutorial.com
JEWISH CHICKEN SOUP RECIPE | OLIVEMAGAZINE
From olivemagazine.com
ICONIC JEWISH CHICKEN DISHES FROM AROUND THE WORLD - THE SPRUCE …
From thespruceeats.com
MATZO BALL SOUP - CHICKEN SOUP WITH 3 MATZO BALL RECIPES - TORI …
From toriavey.com
HOW TO MAKE CHICKEN AND MATZO BALL SOUP - LONELY PLANET
From lonelyplanet.com
MATZO BALL SOUP WITH DILL-HORSERADISH PISTOU RECIPE
From foodandwine.com
MOM'S KOSHER MATZOH BALL SOUP | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
KOSHER CHICKEN SOUP WITH MATZO BALLS RECIPES
From recipesfull.net
CHICKEN SOUP RECIPE WITH VEGETABLES AND MATZAH BALLS | PBS FOOD
From pbs.org
KOSHER CHICKEN SOUP WITH MATZO BALLS - NONONSENSE.RECIPES
From nononsense.recipes
CHICKEN SOUP WITH MATZO BALLS : OPTIMAL RESOLUTION LIST
From recipeschoice.com
JEWISH CHICKEN SOUP WITH MATZO BALLS - SOUPNATION.NET
From soupnation.net
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