JOAN NATHAN’S MATZO BALL SOUP RECIPE - NYT COOKING
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
Total Time 4 hours 15 minutes
Yield About 15 matzo balls
Number Of Ingredients 9
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//schema.org, Calories 67, UnsaturatedFatContent 1 gram, CarbohydrateContent 4 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 4 grams, SodiumContent 60 milligrams, SugarContent 0 grams, TransFatContent 0 grams
MATZO BALL SOUP WITH CELERY AND DILL RECIPE - NYT COOKING
Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you’re excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.
Provided by Alison Roman
Total Time 3 hours
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Prepare the broth: Combine chicken, onions, garlic, celery and carrots in a large pot. Cover with 12 cups water and season with salt. (If your pot can’t handle all that water, fill the pot with as much as you can, and add remaining water as it reduces.)
- Bring to a strong simmer over high heat, then reduce heat to medium-low so that the broth is gently simmering.
- Continue to gently simmer, uncovered, until the broth is extremely flavorful and well seasoned, 1 1/2 to 2 hours. Using tongs, remove breasts, thighs and legs from the pot (let any skin and bones fall into the pot), leaving everything else behind.
- Pick the meat from the chicken, discarding any fat, skin, bones, cartilage or any drier pieces of meat that you wouldn’t find delicious to eat. Set meat aside to either put back into your soup, or to use in another dish (chicken salad, etc).
- Strain broth (you should have about 10 cups) and return to the pot. Season with salt and pepper (it should be as seasoned and delicious as you’d want it to be when serving). Keep warm, if using same day, or let cool and refrigerate overnight.
- As broth sits, prepare the matzo balls: Combine matzo meal, chives and 1 3/4 teaspoons kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat, followed by club soda, mixing until no lumps remain. Cover with plastic wrap and refrigerate until mixture is firm and fully hydrated, at least 2 hours (and up to 24 hours).
- Bring a large pot of well-salted water to a boil. Using your hands, roll matzo ball mixture into balls slightly smaller than the size of a ping pong ball (about 1 1/4-inch in diameter), placing them on a plate or parchment lined baking sheet until all the mixture is rolled (you should have about 24 matzo balls).
- Add matzo balls to the boiling water and cook until floating, puffed and cooked through, 10 to 12 minutes. (You can always sacrifice one, plucking it from the broth and cutting it in half to check that it’s cooked through. The texture should be uniform in color and texture, and the balls shouldn’t be dense or undercooked in the center.) Using a slotted spoon, transfer the matzo balls to the chicken broth.
- Add celery (and some of the picked chicken meat, if you desire) and season again with salt before ladling into bowls, topping with dill, celery leaves and a crack of freshly ground pepper.
More about "best matzo ball soup nyc recipes"
SUSAN GUBAR’S MATZO BALL SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Cuisine jewish
Calories 63 per serving
- Cover and refrigerate for half an hour. After running your hands under cold water, lightly shape into one-and-a-half inch balls between your palms and slip them into the simmering stock. Cover and cook for 45 minutes. Garnish with chopped parsley.
MATZO BALL SOUP RECIPE | BON APPÉTIT
From bonappetit.com
Reviews 4.0
- DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
KATZ'S DELICATESSEN'S FAMOUS MATZO BALL SOUP RECIPE ...
From instyle.com
- 1. Beat eggs and seasonings together in an incredibly large mixer. 2. Store at cold temperature overnight. 3. Roll the batter into roughly 100 miniature-sized baseballs and drop into boiling water (use an even larger saucepan that is wide rather than deep). 4. Once the balls start floating, gently stir. Keep boiling until they become softball-sized (almost double). 5. Add matzo balls to a traditional chicken broth soup and enjoy.
THE ABSOLUTE BEST MATZO BALL SOUP IN NYC - GRUB STREET
6 BEST MATZO BALL SOUPS IN NEW YORK CITY - SECRET NYC
From secretnyc.co
BEST MATZO BALL SOUP NEW YORK - SOUPNATION.NET
From soupnation.net
THE BEST MATZO BALL SOUP RECIPE - SERIOUS EATS
BEST CHICKEN SOUP WITH MATZO BALLS - SOUPS - NEW YORK MAGAZINE
From nymag.com
HOW TO FIND THE BEST MATZO BALL RECIPES?
From cullyskitchen.com
6 BEST MATZO BALL SOUPS IN NEW YORK CITY - SECRET NYC
From secretnyc.co
BEST MATZO BALL SOUP NEW YORK - SOUPNATION.NET
From soupnation.net
HOW TO FIND THE BEST MATZO BALL RECIPES?
From cullyskitchen.com
THIS MATZO BALL CHICKEN SOUP RECIPE IS READY TO COMFORT ...
From nytimes.com
8 MATZO BALL SOUP RECIPES | ALLRECIPES
From allrecipes.com
RECIPE: THE WORLD'S BEST MATZO BALL SOUP | THE LUNCH BELLE ...
From thelunchbelle.com
HOW TO MAKE THE BEST MATZO BALL SOUP FROM SCRATCH | KITCHN
From thekitchn.com
BEST PLACES FOR SOUP IN NYC: 11 SPOTS FOR COMFORTING SOUPS ...
From thrillist.com
MATZO BALL SOUP BY THE CARNEGIE DELI RECIPE - RECIPEZAZZ.COM
From recipezazz.com
HOMEMADE MATZO BALL SOUP RECIPE | JESSOBSESSED
From jessobsessed.com