Roth Family Matzo Ball Soup Recipe By Tasty

ROTH FAMILY MATZO BALL SOUP RECIPE BY TASTY

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!

SLOW-COOKER MATZO BALL SOUP RECIPE BY TASTY

Steps:

• Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
• Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
• Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
• Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
• Add the matzo balls to the soup and cook for 30 minutes.
• Ladle the soup and matzo balls into bowls and garnish with fresh dill.
• Enjoy!

RITA'S FAMILY MATZO BALL NOODLE SOUP

Steps:

• Put the chicken in a large stock pot. Cover it with water. Add 2 celery ribs which have been roughly cut. Add the carrots which have also been roughly cut. Add the cut onion, salt, pepper, and garlic powder. Bring to a boil and cover. Reduce heat and simmer for 45 minutes. Remove the chicken and allow to cool. With a hand blender, puree the vegetables in the stock. Strain stock through a strainer into another stock pot to remove any bits. Add the box of stock to the new stock and put aside for later.
• In a medium bowl, beat the eggs. Add the stock and oil mixture and beat. Add the salt and pepper. Add the matzo meal and blend. Allow to sit on the counter for 20 to 25 minutes.
• Remove the chicken from the bones and dice into small pieces. Put aside with the rest of the diced celery and diced carrots.
• Bring the stock to a rapid boil. With a tablespoon, scoop matzo ball mixture into the boiling water 1 tablespoon at a time. If you want to roll it in a ball, oil your hands first to prevent the mixture from attaching to your hands. The balls will pop to the top of the stock. Add the chicken and vegetables and cover. Simmer for 10 minutes. Add the noodles and cover for another 5 minutes before serving.

MATZO BALL PHO RECIPE BY TASTY

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.

HERBY MATZO BALL SOUP RECIPE BY TASTY

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!