CHICKEN SOUP WITH MATZO BALLS BAREFOOT CONTESSA RECIPES

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CHICKEN SOUP WITH MATZO BALLS RECIPE | FOOD NETWORK



Chicken Soup with Matzo Balls Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 2 hours 35 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 14

2 cups matzo meal
1 tablespoon kosher salt, plus more for seasoning 
1/2 teaspoon ground white pepper
1 tablespoon onion powder 8 extra-large eggs 
1/2 cup schmaltz or vegetable oil 
1 cup small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery 
2 tablespoons schmaltz or vegetable oil 
4 quarts good-quality chicken stock
2 bay leaves 
Kosher salt and black pepper
1 cup cooked fine egg noodles 
1 cup shredded cooked chicken breast meat 

Steps:

  • For the matzo balls: Combine the matzo meal, salt, pepper and onion powder in a large bowl. Combine the eggs and schmaltz in a second large bowl. Very gently mix the wet ingredients into the dry ingredients. Cover and refrigerate for one hour.
  • Bring a large pot of water to boil and season well with salt.
  • Using wet hands, form the matzo mixture into 1 1/2-ounce balls. (Be gentle: overmixing can result in tough, hard dumplings.)
  • Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes. The dumplings can be held in warm water until ready to serve.
  • For the soup: Sweat the onions, carrots and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes. Add the chicken stock and bay leaves and bring to a boil. Lower the heat and simmer until the vegetables are very tender, 20 minutes. Skim any foam or bits of food that have risen to the top. Discard the bay leaves. Add salt and pepper to taste.
  • Just before serving, add the noodles and chicken and heat through. Place 2 matzo balls in each bowl and add the soup. 

CHICKEN MATZO BALL SOUP RECIPE: HOW TO MAKE IT



Chicken Matzo Ball Soup Recipe: How to Make It image

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

1 broiler/fryer chicken (3 to 4 pounds)
1 pound chicken wings
6 quarts water
3 large carrots, chopped
2 medium parsnips, peeled and chopped
1 medium turnip, peeled and chopped
1 large onion, chopped
1 bunch fresh dill sprigs
1 bunch fresh parsley sprigs
1-1/2 teaspoons whole peppercorns
3 teaspoons salt
MATZO BALLS:
1 package (5 ounces) matzo ball mix
4 large eggs
1/4 cup safflower oil
1/4 cup rendered chicken fat
2 tablespoons snipped fresh dill
2 tablespoons minced fresh parsley
10 cups water

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.

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