Matzo Ball Soup With Chicken Recipes

CHICKEN SOUP WITH MATZO BALLS

Steps:

• Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot and add enough water to fill the pan almost to the top, 6-8 quarts. Bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and ¼ teaspoon white pepper. Cover and simmer 3½ hours more. (Note: if you want to use the chicken in the finished soup or for another purpose, remove the chicken from the soup after 90 minutes, pull the meat off the bone and return the carcass to the pot.) Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.
• The next day, remove the pot from the refrigerator and skim most -- but not all -- of the fat from the surface of the soup. Using tongs, remove the chicken from the soup and discard. Place a colander over a large bowl or pot, and pour the soup through the colander to strain out all the vegetables. Discard the vegetables (they will be too mushy to serve with the soup). Place a fine mesh strainer over a smaller soup pot and strain the soup again to be sure the broth is clear. Discard the remaining solids. Refrigerate or freeze until ready to serve.
• Follow the instructions on the package to combine the oil and eggs in a large bowl. Stir in the package ingredients and let sit for 15 minutes.
• Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Drop the matzo balls into the boiling water. Bring back to a boil, then cover with a tight fitting lid and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or tupperware container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you're making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)
• Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. (The amount of seasoning you add will depend on your personal preference and on how much water you used. I like a well-seasoned soup, so I add about 2 tablespoons of bouillon powder, 2 teaspoons salt and ¼ teaspoon pepper -- just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.)
• Add the carrots and cooked matzo balls and simmer until the carrots are cooked and the matzo balls are hot throughout -- both are ready when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.
• Freezer-Friendly Instructions: The soup and the matzo balls can be frozen separately for up to 3 months. Defrost the soup and the matzo balls in the refrigerator for 12 hours. Reheat the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until the matzo balls are soft in the center and heated through.
• Note: The nutritional information is calculated assuming the meat from the chicken and 2 teaspoons of salt were used.

CHICKEN MATZO BALL SOUP

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.

CHICKEN MATZO BALL SOUP

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.

CHICKEN SOUP WITH MATZO BALLS

Steps:

• For the matzo balls: Combine the matzo meal, salt, pepper and onion powder in a large bowl. Combine the eggs and schmaltz in a second large bowl. Very gently mix the wet ingredients into the dry ingredients. Cover and refrigerate for one hour.
• Bring a large pot of water to boil and season well with salt.
• Using wet hands, form the matzo mixture into 1 1/2-ounce balls. (Be gentle: overmixing can result in tough, hard dumplings.)
• Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes. The dumplings can be held in warm water until ready to serve.
• For the soup: Sweat the onions, carrots and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes. Add the chicken stock and bay leaves and bring to a boil. Lower the heat and simmer until the vegetables are very tender, 20 minutes. Skim any foam or bits of food that have risen to the top. Discard the bay leaves. Add salt and pepper to taste.
• Just before serving, add the noodles and chicken and heat through. Place 2 matzo balls in each bowl and add the soup.

CHICKEN SOUP WITH MATZO BALLS

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.

JEWISH CHICKEN SOUP WITH MATZO BALLS

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.

BUBBIE'S HEARTY MATZO BALL SOUP

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.

CREAMY CHICKEN SOUP WITH MATZO

Steps:

• Mix first 4 ingredients until blended. Refrigerate 15 min.
• Meanwhile, heat dressing in medium saucepan on medium-high heat. Add onions; cook and stir 6 to 8 min. or until tender. Stir in broth, chicken, carrots, celery, peppercorns, cloves, bay leaf and pepper.
• Wet hands and shape matzo dough into 16 (1-inch) balls. Bring soup to boil. Add matzo balls; cover. Simmer 20 min. or until vegetables are tender and matzo balls are cooked through.
• Meanwhile, whisk cream cheese and flour with 1/4 cup hot broth in medium bowl until smooth. Gradually stir cream cheese mixture into soup until blended; cover and simmer 5 min.
• Ladle soup into bowls, placing 2 matzo balls in each. Sprinkle with parsley.

CHICKEN-MATZO BALL SOUP

Steps:

• In small bowl, stir eggs, oil, parsley, salt and ginger until blended. With hand mixer, beat until mixture is light and fluffy. Add matzo meal and water; stir until smooth. Cover; refrigerate 1 hour.
• Meanwhile, in 4-quart saucepan or Dutch oven, heat all soup ingredients to boiling over medium-high heat. Lightly form matzo ball mixture into 15 (1-inch) balls. Drop matzo balls into boiling soup. Reduce heat to medium low; cover and simmer 25 to 30 minutes or matzo balls are thoroughly cooked.

JOAN NATHAN'S MATZO BALL SOUP

Steps:

• In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
• To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
• Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

CHICKEN SOUP WITH MATZO BALLS

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.

CHICKEN MATZO BALL SOUP

Steps:

• Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
• Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
• Leave the soup to cool a little, then transfer to the fridge overnight.
• Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
• Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
• Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

CHICKEN SOUP WITH MATZO BALLS

Steps:

• Whisk yolks, fat, 1/2 cup stock, and the salt in a medium bowl; season with pepper. Stir in matzo meal and parsley.
• Put egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form. Add to matzo mixture; whisk until smooth. Refrigerate until slightly thickened, about 30 minutes.
• Bring remaining stock to a boil in a large pot. Scoop out 1 1/2-inch balls of the matzo mixture, and add to stock. Reduce heat. Cover, and simmer until matzo balls are slightly firm and cooked through, about 15 minutes. Garnish with dill.