CHICKEN MATZO BALL SOUP RECIPE: HOW TO MAKE IT
The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it’s not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavor. The matzo balls will taste as if they came straight from Grandma's kitchen. —Shannon Sarna, South Orange, New Jersey
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 00 minutes
Prep Time 30 minutes
Cook Time 01 hours 30 minutes
Yield 26 servings (6-1/2 quarts).
Number Of Ingredients 19
Steps:
- Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours., Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.), Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes., In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes., Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.
Nutrition Facts : Calories 167 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 60mg cholesterol, SodiumContent 523mg sodium, CarbohydrateContent 8g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 11g protein.
CHICKEN MATZO BALL SOUP RECIPE | BBC GOOD FOOD
This warming chicken broth is a traditional Jewish recipe that reminds Jamie Cullum of home. Try it with challah bread for a filling family meal
Provided by Jamie Cullum
Total Time 4 hours 30 minutes
Prep Time 30 minutes
Cook Time 4 hours
Yield 8
Number Of Ingredients 13
Steps:
- Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
- Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
- Leave the soup to cool a little, then transfer to the fridge overnight.
- Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
- Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
- Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.
Nutrition Facts : Calories 375 calories, FatContent 20 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 4 grams fiber, ProteinContent 28 grams protein, SodiumContent 1.4 milligram of sodium
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Total Time 2 hours 30 minutes
Category soup
Cuisine Comfort Food
- For the matzo balls: In a large bowl, stir together the matzo meal, melted schmaltz, dill, salt, and eggs until smooth. Gently stir in the seltzer until incorporated. Cover and refrigerate for 1 hour. Bring a large pot of salted water to a boil. Scoop the chilled matzo mixture into 1/4-cup balls, using wet hands to roll them until smooth. You should have about 14 matzo balls. Gently add the matzo balls, one at a time, to the boiling water. Reduce the heat to maintain a simmer, cover, and cook until fluffy and tender, about 1 hour. Remove from the heat, cover, and let sit for 15 minutes, then keep warm until the soup is ready. For the soup: While the matzo balls cook, preheat the oven to 450°F. On a half sheet pan, toss together the chicken legs, carrots, parsnips, onion, olive oil, and a heavy pinch each of salt and pepper, then arrange the legs skin-side up on the pan. Roast for 30 minutes, until the vegetables and chicken are lightly golden. Transfer the vegetables and chicken to a large pot and cover with the stock and 4 cups water. Bring to a simmer over medium- high heat, then reduce the heat to maintain a low simmer and cook until the chicken is extremely tender, about 30 minutes. Using a ladle, skim off any fat from the top of the liquid and discard. Remove from the heat and keep warm. Transfer the chicken legs to a bowl and let cool slightly. Once they are cool enough to handle, use two forks to shred the meat and discard the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup, then taste and adjust the seasoning with salt and pepper. Using a slotted spoon, transfer the cooked matzo balls to serving bowls, then ladle the soup over and serve.
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- 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.
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