Matzo Ball Soup With Leeks Recipes

FLAVORFUL MATZO BALL SOUP

Steps:

• For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened., In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. 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). , Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth.

MATZO-BALL SOUP WITH LEEKS

Steps:

• Whisk together matzo meal, 1 tablespoon salt, pepper, and baking powder. In a large bowl, lightly beat eggs; whisk in chicken fat, matzo mixture, and seltzer until thoroughly blended. Cover and refrigerate at least 2 hours and up to 1 day.
• Bring a large pot of salted water to a boil. With lightly dampened hands, form heaping 1/3 cupfuls of batter into 8 balls. Gently drop balls, one at a time, into boiling water. When they all float, cover pot. Reduce heat to a gentle boil; cook 20 minutes. With a slotted spoon, gently transfer matzo balls to a tray lined with a clean kitchen towel. Let cool 15 minutes, then cover tray tightly with plastic wrap. If not using immediately, refrigerate up to 1 day.
• In a pot, combine stock, chicken, carrots, lemon peel, and 4 teaspoons salt. Bring to a boil, then reduce to a simmer; cook, partially covered, until chicken is just cooked through, about 35 minutes. Transfer chicken to a plate; let cool 10 minutes. Add leeks and simmer until just tender, 6 to 8 minutes. Pull chicken from bones; discard bones. Return chicken to pot and add matzo balls; bring to a simmer and heat through. Stir in dill; serve.

MATZO BALL SOUP

Steps:

• For the matzo balls: Mix all of the ingredients together until evenly distributed (there should be no lumps). Cover with waxed paper and refrigerate for 30 minutes. Roll dough into balls about the size of a golf ball. To keep batter from sticking to your hands, rub them with oil or water as needed. Drop balls immediately into a large pot of boiling water. Cook the balls for about 20 minutes or until done. They will sink to the bottom and then float back up to the top as they cook and the water returns to temperature. The balls should have expanded to be about 2 1/2 times their original size (about the size of a tennis ball). Check to make sure that the balls are done by cutting in half. The center should look grainy and yellow. Remove balls from pot and use immediately or set them in a pot of cold water and let cold water run over them until completely cooled. Set them in cold water in the refrigerator until ready to use. They may be reheated either in the broth or in the water.
• For the broth: In a large stockpot, add all ingredients and water. Bring to a boil, reduce heat and simmer for about 2 hours. Taste and adjust seasoning. Let cool. Strain vegetables out of the broth. Use immediately or it may be frozen.

MATZOH BALL SOUP

Steps:

• Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
• In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

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.

LEEK AND GINGER MATZO BALLS IN LEMONGRASS CONSOMMé

Steps:

• For consommé:
• Place chicken in extra-large pot. Add next 7 ingredients, then enough cold water to cover (about 18 cups). Bring to boil over medium-high heat. Reduce heat to medium-low and simmer soup 2 hours, skimming impurities from surface. Let stand 30 minutes. Strain consommé into large saucepan. Boil until reduced to 8 cups, if necessary. Add 1 tablespoon lemon juice; season with salt and pepper. DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled (fat will form solid layer on top).
• For matzo balls:
• Whisk 4 eggs in medium bowl. Mix in leek, chicken fat, broth, coarse salt, ginger, and pepper. Stir in matzo meal. Cover; chill at least 4 hours.
• Using wet hands, shape generous 2 tablespoons matzo mixture into balls. Place on sheet of foil. Bring large pot of salted water to boil over high heat. Drop in matzo balls; cover pot. Reduce heat to low; simmer until matzo balls are cooked through, about 1 hour 10 minutes. Using slotted spoon, transfer matzo balls in single layer to shallow dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Rewarm consommé. Add more lemon juice by teaspoonfuls, if desired. Add matzo balls; simmer to reheat, 5 to 10 minutes. Divide matzo balls and consommé among 6 bowls. Garnish with chopped chives.
• What to drink:
• A fragrant white wine would be great with the consommé. We like the Yarden 2007 Gewürztraminer, a kosher wine made in Israel ($18).

MATZO BALL SOUP

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.

MATZO BALL SOUP A LA MEXICANA

Steps:

• Prepare the broth: Place all the ingredients except the salt in a large soup pot and fill with cold water to cover by 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low. Skim off any foam, add salt and simmer, partially covered, until the chickens have fully cooked, about 45 to 50 minutes.
• Carefully remove one of the chickens from the broth and transfer to a bowl. When cool enough to handle, shred chicken and reserve meat, ladling a small amount of broth over it to keep it from drying out, then cover and set aside. Discard the skin and return the bones to the pot. Continue cooking the broth at a high simmer for about 2 hours, adding more water if needed to replenish. Turn off the heat and let cool. Strain and discard vegetables and bones, reserving the second chicken for another preparation (such as shredding it to use in enchiladas).
• About an hour before the broth is done, make the matzo balls: In a large bowl, combine the matzo meal, salt, baking powder, baking soda and black pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, the grated onion, the chicken fat and the minced herbs. In another medium bowl, beat the 3 egg whites by hand or with an electric hand mixer until stiff peaks form. Stir the egg-yolk mixture into the dry ingredients, then add one-third of the beaten egg whites and mix until incorporated. Gently fold in the remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate until firm, 20 to 30 minutes.
• Line a baking sheet with plastic wrap. Fill a small bowl with water and set aside. Scoop mounds of the matzo batter (about 1 tablespoon each) onto the baking sheet. Using the water to keep your hands moist, as needed, roll each scoop of batter into a ball, handling as gently as possible.
• Return the chicken broth to a simmer and season with salt, if needed. Add the matzo balls as gently as possible and cook over moderate heat, turning them a few times, until they are plump and cooked through, about 25 to 30 minutes. Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes.
• Serve soup with onions, chiles, cilantro, epazote, avocado and lime wedges on the side, so everyone can garnish as they like.

CHICKEN SOUP WITH MINI LEEK-CHIVE MATZO BALLS

Steps:

• Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
• Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix in matzo meal and leek mixture. Cover and chill until firm, at least 2 hours.
• Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
• Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.).
• Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.
• Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves.

ED LEVINE'S MATZO BALL SOUP

Steps:

• Rub chicken inside and out with about 2 tablespoons kosher salt. Allow to stand for 15 minutes, then rinse well under cold water. Place in a large stock pot and add cold water to cover by 3 inches. Place over high heat and bring to a boil. Skim off impurities that rise during the first 15 minutes of boiling, then add celery, carrots, onion, leeks, garlic, parsley, dill, peppercorns and bay leaves. Reduce heat to medium-low and simmer until chicken is cooked, about 45 more minutes.
• Carefully remove chicken from pot and take meat from bones, reserving meat for another use. Return bones to pot of broth, and simmer for 1 hour more. Strain through a sieve lined with cheesecloth. Cool broth, then refrigerate until fat rises to top and solidifies, at least several hours. Skim off and discard fat.
• In a large mixing bowl, combine matzo meal, eggs, schmaltz, kosher salt and baking powder. Mix well. Add seltzer and mix again. Cover and refrigerate for 1 hour.
• Fill a large pot with water and bring to a simmer. With wet hands, roll out 1-ounce balls (about the size of a walnut). Add balls to water and 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.) Drain, allow to cool, and transfer to a flat covered container. Refrigerate until needed.
• To serve, place broth over medium-low heat. Add matzo balls, blanched carrot slices and chopped dill. Season with salt and pepper to taste. Simmer until matzo balls are thoroughly heated, and serve.