MATZOH BALL SOUP
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
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
MATZO BALL SOUP
Provided by Food Network
Time 2h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the chicken soup: Bring the chicken stock to a simmer in a large pot. Add the chicken and return the pot to a simmer. Place a plate on top of the chicken to keep it submerged and then cover the pot with a lid. Lower the heat and simmer until the chicken is done, about 1 1/2 hours. Remove the chicken from the pot, then pull the meat off and shred it. Discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot.
- For the matzo balls: In a large bowl, combine the matzo meal, salt, baking powder, baking soda and granulated garlic. In a medium bowl, whisk the 2 whole eggs and 3 egg yolks, the chicken fat and the onion. In a separate bowl, beat the 3 egg whites with an electric mixer until stiff peaks form. Stir the chicken fat mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until there are no remaining streaks. Press a sheet of plastic wrap directly onto the batter and refrigerate for about 20 minutes or overnight, until firm.
- Line a baking sheet with plastic wrap. Combine the vegetable oil with some water in a small bowl to keep your hands moist. Scoop 1 heaping tablespoon of the matzo ball mixture into your hands and form into a mound. Place the mound on the prepared baking sheet and repeat with the remaining matzo ball mixture. Use the oil and water mixture to keep your hands moist while you roll each scoop of batter into a ball. Handle the balls as gently as possible.
- For the finishing touches: Return the chicken stock to a simmer and add the celery, carrot, onion, rutabaga, dill, parsley and a pinch of salt and pepper. Add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plumped and cooked thoroughly, about 25 minutes. Stir in the shredded chicken and cook until the chicken is heated, about 2 minutes. Remove the dill and parsley sprigs. Season with salt and pepper and serve immediately.
MATZO BALL SOUP
"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
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.
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
CHICKEN MATZO BALL SOUP
A comforting soup to serve any time of the year.
Provided by hillrockra
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 100.8 calories, Carbohydrate 10.2 g, Cholesterol 72.2 mg, Fat 5.6 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 3 g, Sodium 252.4 mg, Sugar 0.8 g
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.
MATZOH BALL SOUP
Provided by Food Network
Categories main-dish
Time 4h10m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Can be made a few days in advance. Discard the hardened layer of fat before using.
- To get the best flavor, cook the whole chicken in the stock, adding a little salt and pepper. Simmer chicken for about 30 minutes, then add vegetables and clove bundle. Cook slowly for another 45 minutes. Remove the chicken and let it cool. Debone the chicken and cut it into small pieces, then add it to the soup. Don't forget to remove the clove bundle.
- While the soup is cooking, prepare matzoh balls according to package directions and cook in salted water. Set aside.
- Presentation: Ladle soup evenly onto 6 to 8 plates. Place 1 or 2 matzoh balls in soup (depending on their size). Just before serving, add chopped herbs.
More about "matzoh ball soup recipes"
MATZO BALL SOUP RECIPE | BON APPéTIT
From bonappetit.com
4/5 (294)Estimated Reading Time 6 minsServings 6
- Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) 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.
MATZO BALL SOUP - MANISCHEWITZ
From manischewitz.com
Estimated Reading Time 1 min
MATZO BALL SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
EASY MATZO BALL SOUP RECIPE ANYONE CAN MAKE – …
From melaniecooks.com
MATZO BALL SOUP - BUDGET BYTES
From budgetbytes.com
MATZO BALL SOUP RECIPE | JAMES BEARD FOUNDATION
From jamesbeard.org
MATZAH BALL - WIKIPEDIA
From en.wikipedia.org
CLASSIC MATZO BALL SOUP (JEWISH PENICILLIN) - THE LEMON …
From thelemonbowl.com
8 MATZO BALL SOUP RECIPES | ALLRECIPES
From allrecipes.com
Estimated Reading Time 2 mins
MATZO BALL : R/SOUP
From reddit.com
MATZO BALL SOUP RECIPE • EDEL ALON
From edelalon.com
MATZO BALL SOUP RECIPE - BBC FOOD
From bbc.co.uk
M.STARTRIBUNE.COM
From m.startribune.com
MATZO BALL RECIPE KOSHER | DEPORECIPE.CO
From deporecipe.co
COOKING MATZO BALLS : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
LUZERNE IGA EXPRESS - RECIPE: MATZO BALL SOUP
From luzerneexpress.iga.com
CHICKEN MATZO BALL SOUP: JEWISH DISH STEEPED IN HISTORY
From slurrp.com
10 AMAZING MATZO BALL SOUP RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
MATZOH BALL SOUP | ANDREW ZIMMERN | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ANDREW ZIMMERN COOKS: MATZOH BALL SOUP
From andrewzimmern.com
MATZO BALL SOUP - THECOOKFUL
From thecookful.com
PASSOVER MATZO BALL SOUP RECIPE - ANDREW ZIMMERN - FOOD & WINE
From foodandwine.com
You'll also love