ANGEL FAMILY CHICKEN SOUP WITH MATZO BALLS
This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor.
Provided by JacobAngel
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 3h
Yield 7
Number Of Ingredients 14
Steps:
- Place raw chicken in a large stockpot.
- Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or begins to fall apart, about 1 hour.
- Remove chicken from the stock and set aside for another use.
- Whisk together eggs and oil in a medium-sized mixing bowl.
- Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
- Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.
- In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
- Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
- To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!
Nutrition Facts : Calories 187.5 calories, Carbohydrate 26.1 g, Cholesterol 0.4 mg, Fat 8.7 g, Fiber 4.1 g, Protein 3.7 g, SaturatedFat 1.4 g, Sodium 516.2 mg, Sugar 5.3 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
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!
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