SLOW-COOKER MATZO BALL SOUP RECIPE BY TASTY
Here's what you need: chicken breast, onion, celery, carrots, garlic, salt, pepper, chicken stock, water, bay leaf, fresh thyme, matzo meal, baking powder, salt, pepper, water, vegetable oil, eggs, fresh dill
Provided by Hitomi Aihara
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 944 calories, Carbohydrate 83 grams, Fat 60 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams
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!
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
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