Matzoh Ball Soup Recipes

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MATZO BALL SOUP



Matzo Ball Soup image

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

1 broiler/fryer chicken (3 to 4 pounds)
1 can (14-1/2 ounces) chicken broth
1-3/4 teaspoons kosher salt, divided
1 pound carrots, coarsely chopped
6 celery ribs, coarsely chopped
1/2 cup coarsely chopped sweet onion
2 garlic cloves, minced
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
MATZO BALLS:
2 eggs
2 tablespoons canola oil
1 package (5 ounces) matzo ball mix
1/4 cup finely chopped onion

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

MATZO BALL SOUP



Matzo Ball Soup image

"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

2 to 3 quarts low-sodium chicken stock or broth
1 3-pound chicken, trussed
1 1/4 cups matzo meal
1/2 teaspoon granulated garlic
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
5 large eggs (3 separated)
1/4 cup melted chicken fat (schmaltz) or vegetable oil
1/4 cup minced onion
1 tablespoon vegetable oil, for forming the matzo balls
4 large sprigs dill
4 large sprigs parsley
1 large carrot, thinly sliced
2 celery stalks, thinly sliced
1 small onion, cut into 1/2-inch dice
1/4 pound rutabaga, peeled and cut into 1/2-inch dice
Kosher salt and freshly ground pepper

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.

MATZOH BALL SOUP



Matzoh Ball Soup image

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

4 pounds whole chicken
2 onions, cut into 1-inch cubes
3 carrots, sliced
2 stalks celery, thickly sliced
1 cup chopped fresh dill weed
salt to taste
2 tablespoons vegetable oil
2 tablespoons chicken cracklings (grebenes), finely minced
2 eggs, beaten
½ cup matzo meal
1 teaspoon salt
¼ cup vegetable broth

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

FLAVORFUL MATZO BALL SOUP



Flavorful Matzo Ball Soup image

A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 2h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 19

10 cups water
12 garlic cloves, peeled
3 medium carrots, cut into chunks
3 small turnips, peeled and cut into chunks
2 medium onions, cut into wedges
2 medium parsnips, peeled and cut into chunks
1 medium leek (white portion only), sliced
1/4 cup minced fresh parsley
2 tablespoons snipped fresh dill
1 teaspoon salt
1 teaspoon pepper
3/4 teaspoon ground turmeric
MATZO BALLS:
3 large eggs, separated
3 tablespoons water or chicken broth
3 tablespoons rendered chicken fat
1-1/2 teaspoons salt, divided
3/4 cup matzo meal
8 cups water

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.

Nutrition Facts : Calories 100 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 322mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

JOAN NATHAN'S MATZO BALL SOUP



Joan Nathan's Matzo Ball Soup image

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.

Provided by Joan Nathan

Categories     appetizer

Time 4h15m

Yield About 15 matzo balls

Number Of Ingredients 9

4 large eggs
1/4 cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
1/4 cup chicken stock or vegetable stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1 to 2 tablespoons freshly grated ginger
2 tablespoons finely chopped parsley, dill or cilantro
1 teaspoon salt, more for cooking
Black pepper

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.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams

MATZO BALL SOUP



Matzo Ball Soup image

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

Chicken stock:
1 4-5 pound chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1" pieces
1 large parsnip, peeled, cut into 1" pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns
Matzo ball mixture:
3 large eggs, beaten to blend
3/4 cup matzo meal
1/4 cup schmaltz (chicken fat), melted
3 tablespoons club soda
1 1/4 teaspoons kosher salt
Assembly:
2 small carrots, peeled, sliced 1/4" thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

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.

MATZO BALL SOUP FOR PASSOVER



Matzo Ball Soup for Passover image

Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but they will soak up flavor from the rich broth. If you desire a clearer soup, it's easy to strain out the cooked matzo balls and vegetables, and heat them in the remaining chicken stock. For a quicker version for your seder, use store-bought broth in place of homemade and olive oil in place of chicken fat in the matzo balls.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 35m

Number Of Ingredients 7

Homemade Chicken Broth for Matzo Ball Soup, chilled
4 large eggs, separated
Salt and pepper
1/4 cup seltzer
1 cup matzo meal
4 carrots, sliced
Dill sprigs, for serving

Steps:

  • Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
  • Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes. Meanwhile, in a medium pot, bring 8 cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about 7 minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.

MATZO BALL SOUP A LA MEXICANA



Matzo Ball Soup a la Mexicana image

The chef Fany Gerson's spicy, dynamic take on a classic matzo ball soup is a staple of her Rosh Hashana table. The broth gets a bright kick from green chiles, cilantro and garlic; the matzo balls are blended with onions and fresh herbs (use an extra-large pot to prevent the balls from overcrowding); and the finished soup is garnished with even more onions, chiles and cilantro, plus avocado and lime for freshness and color. The broth calls for two chickens, even though you use the meat from only one of the chickens shredded in the soup. Ms. Gerson says using two chickens boosts the flavor of the broth, and you can use the meat from the second one the following day for enchiladas or tacos.

Provided by Priya Krishna

Categories     soups and stews, appetizer

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 27

2 chickens (2 1/2 to 3 pounds each), or 1 chicken (4 to 5 pounds), plus 8 whole chicken wings
4 large carrots, peeled and cut into chunks
3 celery stalks, cut into chunks
1 1/2 medium white onions, peeled and quartered
1 to 2 Serrano peppers, sliced lengthwise
1 leek, split lengthwise and cut into chunks
1 large garlic clove, peeled
8 sprigs cilantro
8 sprigs flat-leaf parsley
2 bay leaves
About 6 black peppercorns
Kosher salt, to taste
1 1/4 cups matzo meal
2 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon black pepper
5 large eggs, 3 of them separated
1/3 cup grated white onion, squeezed in a dish towel to remove excess liquid
1/4 cup rendered chicken or duck fat, or use vegetable oil
3 tablespoons finely minced herbs, such as dill, flatleaf parsley or chives, or a combination
1 small white onion, peeled and finely chopped
2 Serrano peppers (or 1 jalapeño pepper), seeded and finely chopped
1 cup chopped cilantro leaves and tender stems
1 to 2 avocados, diced
3 to 4 limes, cut into wedges
1 sprig fresh epazote

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.

MATZOH BALL SOUP



Matzoh Ball Soup image

Provided by Food Network

Categories     appetizer

Time 3h40m

Yield 4 servings

Number Of Ingredients 13

One 5- or 6-pound hen
2 large celery stalks with leaves, chopped
2 large carrots, sliced in big chunks
1 onion, quartered
3 sprigs parsley
3 sprigs fresh dill (or 1 teaspoon dried)
Salt and pepper, to taste
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup)
1 cup matzoh meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water

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.

HERBY MATZO BALL SOUP RECIPE BY TASTY



Herby Matzo Ball Soup Recipe by Tasty image

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

4 bone-in, skin-on chicken thighs
4 chicken drumsticks
14 cups cold water
2 medium yellow onions, peeled and ends trimmed
6 large carrots, cut into 1-2-inch chunks on the bias
6 celery stalks, cut into 1-2-inch (2.54 - 5 cm) pieces
1 fennel bulb, bottom trimmed, sliced into half moons
2 tablespoons kosher salt
½ teaspoon freshly ground black pepper
2 dried bay leaves
½ bunch fresh italian parsley, plus ⅓ cup (10 g), finely chopped, divided
½ bunch fresh dill
2 teaspoons chicken bouillon
⅓ cup chives, chopped
⅓ cup fresh parsley, finely chopped
1 lemon, zested
2 tablespoons canola oil, or reserved chicken fat
2 large eggs
1 packet matzo ball mix
kosher salt, for boiling

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

MARGE'S MATZO BALL SOUP



Marge's Matzo Ball Soup image

This classic soup recipe comes from Marge Edelman of Copaigue, New York.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 2h

Number Of Ingredients 10

1 teaspoon plus 2 tablespoons vegetable oil
1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
2 large eggs, lightly beaten
Coarse salt and ground pepper
1/2 cup plus 2 tablespoons matzo meal
2 tablespoons seltzer water
1 whole chicken leg, split and skin removed (10 ounces)
1 celery stalk, cut crosswise into 1/4-inch pieces
1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
2 cans (14.5 ounces each) reduced-sodium chicken broth

Steps:

  • In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
  • In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.
  • Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
  • With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.
  • Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.

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2016-04-20 Instructions. Mix the Matzo meal with eggs and oil, then refrigerate it for 15 minutes. Bring a large pot of water with 1 tbsp of salt to a boil. Using wet hands, roll the Matzo mixture into 1-inch balls (to not over-mix, or it will make …
From melaniecooks.com


MATZO BALL SOUP RECIPE | RECIPE - RACHAEL RAY SHOW
matzo-ball-soup-recipe-recipe-rachael-ray-show image
For the matzo balls: In a large bowl, whisk together the eggs, schmaltz, club soda, and dill. Stir in the matzo meal, baking powder, 2 teaspoons salt and a few grinds of black pepper. Refrigerate, uncovered, at least 30 minutes or up to 2 …
From rachaelrayshow.com


MATZO BALL SOUP - BUDGET BYTES
matzo-ball-soup-budget-bytes image
2015-10-08 Add 3 large eggs and 3 Tbsp vegetable or canola oil to a bowl. Whisk until smooth. Add 3/4 cup matzo meal, 1 tsp salt, 1/2 tsp baking powder, a little freshly cracked pepper, and 3 Tbsp of water to the bowl. Stir until smooth. …
From budgetbytes.com


MY FAMILY'S MATZO BALL SOUP RECIPE IS THE ULTIMATE COMFORT FOOD
2021-03-22 Add the soup seasoning packet from the matzo ball soup mix. Add the chopped veggies, peeled garlic, onion, and the fresh herbs to the pot. Bring to a boil. Then turn down the heat and simmer until ...
From buzzfeed.com


ANDREW ZIMMERN COOKS: MATZOH BALL SOUP
In a large bowl, beat the 3 egg whites and cream of tartar with an electric hand mixer until stiff peaks form. In a separate bowl, combine the garlic powder, onion powder, baking soda, baking powder, salt, 3 egg yolks, 2 whole eggs and pepper. Whisk to incorporate. Add the schmaltz, minced onion, beaten egg whites and matzoh meal.
From andrewzimmern.com


PASSOVER MATZO BALL SOUP RECIPE - ANDREW ZIMMERN | FOOD & WINE
Meanwhile, Make the Matzo Balls. Step 1. In a large bowl, combine the matzo meal, salt, garlic, baking powder and baking soda. In a medium bowl, whisk the …
From foodandwine.com


THE BEST MATZO BALL SOUP RECIPE - SERIOUS EATS
2020-04-11 In a small bowl, stir together matzo meal with baking powder (if using), salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes. Meanwhile, divide stock evenly between two pots, season both with salt, and bring to a simmer.
From seriouseats.com


CLASSIC MATZO BALL SOUP RECIPE: FLUFFY OR CHEWY - THE WOKS OF LIFE
2019-04-13 Cover the mixture and refrigerate for at least 3 hours or overnight. To make the soup, add the chicken/vegetable stock to a pot along with the diced celery, carrots, and onion. Bring to a boil, and lower the heat to a simmer. Season with salt and pepper and simmer for 30-40 minutes, until the vegetables are tender.
From thewoksoflife.com


MATZO BALL SOUP – SMITTEN KITCHEN
2008-02-04 For soup. 2 to 3 quarts prepared chicken stock (recipe above) 1 carrot, thinly sliced. A few sprigs of dill. Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes. Bring 1 1/2 quarts of well-salted water to …
From smittenkitchen.com


MATZO BALL SOUP RECIPE | JAMES BEARD FOUNDATION
In a large pot, bring the strained soup to a simmer. In a large bowl, beat together the eggs, soup (or water), chicken fat, and salt. Beat in the matzo meal and refrigerate, uncovered, for 1 hour. Bring about 5 quarts of water to a boil with 1 1/2 tablespoons Kosher salt dissolved in it. Remove the matzo meal mixture from the fridge.
From jamesbeard.org


MATZO BALL SOUP — ALISON ROMAN
2022-04-13 To save time, make the matzo balls as the broth simmers. Combine matzo meal, ¼ cup chives, ¼ cup dill and 1 ¾ teaspoons kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat, followed by club soda, mixing until everything is evenly soaked in chicken fat/seltzer.
From alisoneroman.com


“FLOATER” MATZO BALL SOUP - RECIPE FOR FLOATING MATZO BALLS
2012-03-25 Matzo balls actually freeze well and retain their flavor and texture. Simply cool the matzo balls to room temperature after cooking. Line a sheet tray with wax paper or plastic wrap, place the matzo balls on a sheet tray, and place in the freezer for 2 hours or so (until they get firm). Transfer to a freezer safe bag or container once frozen ...
From toriavey.com


CHICKEN SOUP WITH 3 MATZO BALL RECIPES - TORI AVEY
2012-03-25 Make Ahead: You can make this chicken soup up to 3 months in advance.After cooling to room temperature, it can be frozen in a freezer-safe container, then thawed and reheated before serving. Like the soup recipe, matzo balls can also be made ahead and frozen for ease of preparation.
From toriavey.com


MATZOH BALL SOUP | ANDREW ZIMMERN | RECIPE - RACHAEL RAY SHOW
2022-04-15 In a separate bowl, combine the garlic powder, onion powder, baking soda, salt, pepper and egg yolks. Whisk to incorporate. Add the schmaltz, onion, beaten egg whites and matzoh meal. Fold together until fully combined. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for 8 hours or overnight.
From rachaelrayshow.com


MATZO BALL SOUP (WITH HOMEMADE SCHMALTZ) - POSH JOURNAL
2020-12-24 Step 1. Transfer the roasted wings into a pot. Cover with 6 cups of water. Step 2. Cut an onion in half and put the halves into the pot. Step 3.
From poshjournal.com


SPONEY'S IGA - RECIPE: MATZO BALL SOUP
Matzo Balls: Remove the chilled matzo mixture from the refrigerator. With wet hands, form the mixture into balls about 1 inch in diameter. With a slotted spoon, place the matzo balls into the soup. Cover and bring mixture to a boil. Reduce heat to low and simmer for 25 minutes. Divide soup into 3 bowls, 3 matzo balls per bowl and garnish with ...
From sponeys.iga.com


MATZO BALL SOUP RECIPES FROM CLASSIC TO VEGETARIAN
2022-04-14 Cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves and thyme. Reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill …
From gothammag.com


MATZO BALL SOUP RECIPE - YEHUDA SICHEL | FOOD & WINE
Directions. Step 1. In a medium bowl, mix the matzo meal with the baking powder and the salt. In a small bowl, whisk the eggs with 3 tablespoons of …
From foodandwine.com


THE GOOD DISH GAIL SIMMONS' FULLY LOADED MAZTO BALL SOUP
In a large bowl, whisk together the eggs, schmaltz, and club soda. Stir in the matzo meal, baking powder, and 2 teaspoons salt. Remove half of the mixture to another bowl and stir in 1 tablespoon finely chopped dill. Leave the other half plain for the kids. Refrigerate uncovered, at least 30 minutes or up to 2 hours.
From gooddishtv.com


MATZO BALL SOUP - JO COOKS
2021-11-02 Cook matzo balls: Using a small cookie scoop, scoop out equal size balls from the matzo ball mixture and place them on a cutting board. With moistened hands, roll each ball between your hands. Carefully, drop the matzo balls into the boiling broth. Turn the sauté function to the low setting for 30 minutes.
From jocooks.com


CLASSIC‌ ‌MATZOH‌ ‌BALL‌ ‌SOUP‌ - EATS BY THE BEACH
2020-09-29 Make the matzoh balls. In a large bowl, beat the eggs with a wire whisk. Add the schmaltz, salt, and pepper and whisk until very well combined. Use a wooden spoon to stir in the matzo meal until all the meal is incorporated and the dough is very stiff. Cover the bowl with a tea towel and allow to rest for 30 minutes.
From eatsbythebeach.com


HOW TO MAKE THE BEST MATZO BALL SOUP FROM SCRATCH | KITCHN
2021-03-24 Here’s how. For fluffy matzo balls: Add baking powder and seltzer to the matzo meal mixture, which helps aerate it. For denser matzo balls: Skip the baking powder and swap the seltzer for chicken stock or water. These matzo balls are made with chicken fat, or schmaltz, which imparts a rich chicken flavor.
From thekitchn.com


MATZOH BALL SOUP RECIPE | MYRECIPES
We preferred kosher chicken broth in this soup because it imparts a deep, rich flavor, but feel free to use whatever you have on hand. Kosher chicken broth is relatively available in most grocery stores in the kosher or Jewish food aisle. You may need to find kosher chicken breasts from a kosher butcher or grocer. However, both products are available online.
From myrecipes.com


MATZO BALL SOUP | RICARDO
With lightly oiled hands, shape 15 ml (1 tablespoon) of the matzo mixture into a ball and drop it immediately into the simmering broth. Repeat for the remaining mixture, making sure the balls don’t stick to the bottom of the saucepan. Cover and simmer gently for about 10 minutes. Add the shredded chicken. Adjust the seasoning.
From ricardocuisine.com


EDITH’S MATZO BALL SOUP | SAVEUR
2022-04-07 In a large bowl, stir together the eggs, matzo meal, reserved chicken fat, stock, cilantro, parsley, salt, black pepper, and ginger. Cover and refrigerate until chilled, at least 1 …
From saveur.com


10 AMAZING MATZO BALL SOUP RECIPES | EPICURIOUS
2019-04-05 10 Amazing Matzo Ball Soup Recipes Whether you prefer sinkers or floaters, a simple broth or a loaded chicken soup, these traditional Jewish dumplings can be made in so many different, delicious ways.
From epicurious.com


MATZO BALL SOUP RECIPE - MY FAMILY'S FAVORITE SOUP!
2012-11-03 Chop, dice and mince your veggies. In a stockpot, drizzle approx. 1 tablespoon of olive oil over onions, carrots, and celery and stir. Add 1-2 cranks of freshly ground black pepper and a pinch of salt and saute on medium-high until …
From peasandcrayons.com


MATZO BALL SOUP RECIPE - BBC FOOD
Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden. Add the stock to ...
From bbc.co.uk


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