EASY MATZO BALL SOUP RECIPES

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MATZO BALLS RECIPE | INA GARTEN | FOOD NETWORK



Matzo Balls Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 18 to 20 matzo balls

Number Of Ingredients 6

4 extra-large eggs, separated
1/2 cup good chicken stock
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

Steps:

  • Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
  • Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

TOMATO-ORANGE SOUP RECIPE: HOW TO MAKE IT



Tomato-Orange Soup Recipe: How to Make It image

Who knew orange and tomato were such a good pair? Whenever I serve this, I keep the recipe handy for requests. —Barbara Wood, St. John’s, Newfoundland

Provided by Taste of Home

Categories     Lunch

Total Time 01 hours 30 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Yield 6 servings.

Number Of Ingredients 12

3 pounds tomatoes (about 12 medium), halved
2 tablespoons canola oil, divided
2 medium onions, chopped
2 garlic cloves, minced
3 cups reduced-sodium chicken broth
1 cup orange juice
2 tablespoons tomato paste
4 teaspoons grated orange zest
1 tablespoon butter
1 tablespoon minced fresh cilantro
1 tablespoon honey
1/4 teaspoon salt

Steps:

  • Preheat oven to 450°. Place tomatoes in a 15x10x1-in. baking pan, cut side down; brush tops with 1 tablespoon oil. Roast 20-25 minutes or until skins are blistered and charred. Remove and discard skins., In a 6-qt. stockpot, heat remaining oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, orange juice, tomato paste and roasted tomatoes; bring to a boil. Reduce heat; simmer, uncovered, 45 minutes., Stir in orange zest, butter, cilantro, honey and salt. Remove from heat; cool slightly. Process soup in batches in a blender until smooth. Return to pot; heat through.

Nutrition Facts : Calories 160 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 5mg cholesterol, SodiumContent 419mg sodium, CarbohydrateContent 22g carbohydrate (15g sugars, FiberContent 4g fiber), ProteinContent 5g protein. Diabetic Exchanges 2 vegetable

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