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!
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
OMA'S FABULOUS MATZO BALL SOUP
This is a matzo ball soup that my grandmother used to make. It is our family's favorite part of the meal. It serves a lot of people depending on the size of the bowl you use. Make sure to not add too much matzo meal in order to make the matzo ball float to the top of the boiling water.
Provided by May Gerstle
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil.
- Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes, until soft. Drain off excess water.
- Melt butter in a large skillet over medium heat and stir in drained matzos; stir until mixture is dry and slightly brown. Remove from heat, and mix in eggs, salt and pepper to taste, parsley, and onions.
- Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball. Place matzo ball in the boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
- In a large saucepan, bring chicken broth to a slow boil over medium heat; add balls to broth. Serve soup as the balls rise to the top of the broth.
Nutrition Facts : Calories 448.4 calories, Carbohydrate 63.5 g, Cholesterol 136 mg, Fat 13.9 g, Fiber 0.8 g, Protein 16.9 g, SaturatedFat 7.2 g, Sodium 964.7 mg, Sugar 4.2 g
TEST KITCHEN'S FAVORITE MATZO BALL SOUP
There are no shortcuts in this classic Passover recipe: The soup, perfect for lunch or dinner, calls for homemade broth, chicken feet, and hours of simmering. But the finished soup, starring one big, fluffy dumpling, is a straight shot to the soul.
Provided by Martha Stewart
Categories Soup Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Beat eggs in a large bowl. Stir in matzo meal, seltzer, schmaltz, ginger, celery seed, herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined (mixture will be loose).
- Cover and refrigerate until mixture stiffens slightly, at least 30 minutes and up to 1 day. Place 2 cups broth in a wide pot. Add water to fill pot to 2 1/2 inches. Bring to a boil; season with 1 tablespoon salt. With dampened hands (to prevent sticking), divide chilled matzo mixture into 6 equal portions. Form each into a sphere.
- Gently place balls in pot, one at a time. Cover and reduce heat to low to maintain a simmer (do not let boil). Cook, turning them a few times, until puffed and cooked through to center, 1 hour to 1 hour, 15 minutes.
- Meanwhile, bring remaining 10 cups broth and carrots to a boil in a separate pot. Reduce heat to medium-low; simmer until carrots are tender, 12 to 15 minutes. Season with salt. Transfer matzo balls to serving bowls. Divide broth and carrots evenly among them; top with more herbs. Serve immediately.
BEST MATZAH BALLS
These can be tricky to get the right consistency. After years of experimenting with the basic recipe, I found these to come out soft but not falling apart. If you like firm/hard-middle matzah balls, either reduce the seltzer or add 1/4 cup matzah meal.
Provided by Weekend Cook
Categories Side Dish
Time 1h15m
Yield 16
Number Of Ingredients 7
Steps:
- Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
- Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
Nutrition Facts : Calories 105.8 calories, Carbohydrate 10.2 g, Cholesterol 46.5 mg, Fat 6.4 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.1 g, Sodium 98.5 mg, Sugar 0.3 g
MATZO BALL SOUP
This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. -Julia Sherman, New Market, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.
Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 509mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
QUICK & EASY MATZO BALLS
Make Bubbe proud when you make our matzo ball recipe. There's nothing like matzo balls in broth. Try our matzo ball recipe if you're craving comfort food.
Provided by My Food and Family
Categories Dairy
Number Of Ingredients 7
Steps:
- Mix all ingredients until well blended; cover. Refrigerate 30 min.
- Shape evenly into 18 balls, each about 1 inch in diameter, using moistened hands. Add to large pot of boiling salted water; cover.
- Cook 30 min. or until matzo balls are cooked through; drain.
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
MATZO BALL SOUP WITH CARDAMOM, TURMERIC, AND LIME
This is a Passover-friendly version of gondi, the Persian Jewish soup dumpling made from chickpea flour and ground chicken. What makes these matzo balls unique are the seasonings: cardamom, turmeric, and lime. Pair this soup with the Sabzi Khordan edible herbs platter and you've got a classic Iranian Shabbat meal.
Provided by Louisa Shafia
Categories Passover Soup/Stew Lime Cardamom Garlic Cilantro
Yield Serves 8
Number Of Ingredients 15
Steps:
- Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest. Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
- Combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
- Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
- Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35-45 minutes. Add carrots and cook until just tender, 1-2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
- Do Ahead
- Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.
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