CHICKEN MATZO BALL SOUP
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
Time 4h30m
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, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.4 milligram of sodium
CHICKEN SOUP WITH MATZO BALLS
Steps:
- For the matzo balls: Combine the matzo meal, salt, onion powder and white pepper 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, about 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 SOUP WITH MINI LEEK-CHIVE MATZO BALLS
This is a wonderful variation on traditional matzo ball soup that will please everyone, even the traditionalists. These matzo balls are really fabulous! They are light and fluffy due to their secret ingredient ;) and the leek-chive combo lends a wonderful flavour. Recipe is from an old "Bon Appétit Magazine" (April 1993). You can add more vegetables to the broth (carrots, onions, celery...). Matzo balls need 2 1/2 hrs chilling time total. For bigger matzo balls in this soup form mixture into 12 rounds and cook them for 1 hr and 10 min.
Provided by blucoat
Categories Grains
Time 35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
- Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix in matzo meal and leek mixture. Cover and chill until firm, at least 2 hours.
- Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
- Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. (Can be made 3 days ahead. Cover and chill.).
- Bring chicken broth to simmer in large pot. Add matzo balls and cook until warmed through, about 10 minutes.
- Place 4 matzo balls in each of 12 bowls. Ladle soup over. Garnish with chives and serves.
Nutrition Facts : Calories 154.2, Fat 8.9, SaturatedFat 1.9, Cholesterol 70.5, Sodium 1074.7, Carbohydrate 9.7, Fiber 0.4, Sugar 1.3, Protein 8
CHICKEN SOUP WITH MATZO BALLS
I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.
Provided by Charlotte J
Categories Chicken
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Matzo Balls:.
- In medium bowl, mix eggs, seltzer, oil, salt and pepper.
- Stir in matzo meal and refrigerate 4 hours.
- Soup:.
- In stock-pot, heat chicken and the water to a boil, skimming foam.
- Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
- Simmer, partially covered, until chicken is cooked, about 1 hour.
- With slotted spoon, remove chicken from soup;.
- reserve for another use.
- Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
- Cover; reduce heat; simmer 25 minutes.
- Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
- Add remaining carrots and salt.
- Simmer, covered, 15 minutes, until carrots are tender.
- Add minced parsley.
- To serve:.
- Place 1 matzo ball in each of 8 soup bowls;.
- add 1 cup soup to each.
Nutrition Facts : Calories 671.6, Fat 43.8, SaturatedFat 11.5, Cholesterol 263.1, Sodium 1241.5, Carbohydrate 19.4, Fiber 2.5, Sugar 3.8, Protein 47.5
CHICKEN SOUP WITH MATZO BALLS
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.
More about "chicken soup with mini leek chive matzo balls food"
CHICKEN & MATZO BALL SOUP FOR PASSOVER - LAND O'LAKES
From landolakes.com
Servings 6Calories 230 per serving
- Place water, chicken thighs, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat 10-15 minutes or until mixture comes to a full boil.
- Reduce heat to low. Cover; cook 45-60 minutes or until chicken is tender. Remove chicken from broth. Cool chicken slightly; strain broth.
- Prepare matzo ball mix as directed on package. Add chives, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Refrigerate and cook as directed on package.
- Return chicken and broth to saucepan. Add remaining 1/2 cup onion, 1/2 teaspoon pepper and all remaining soup ingredients. Increase heat to high. Cook 10-15 minutes or until mixture comes to a boil.
CHICKEN SOUP WITH MINI MATZO BALLS | RENEE'S KITCHEN ...
From reneeskitchenadventures.com
Cuisine AmericanCategory Soup, ChickenServings 16Total Time 3 hrs
CHICKEN SOUP WITH MINIATURE LEEK CHIVE MATZO BALLS RECIPE
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS …
From bonappetit.com
5/5 (1)
- Melt margarine in heavy small skillet over medium heat. Add leek; sauté 5 minutes. Remove from heat. Add 1/2 cup chives.
- Beat eggs, ginger ale, salt, pepper and ginger to blend in bowl. Mix in matzo meal and leek mixture. Cover and chill until firm, at least 2 hours.
- Line large baking sheet with plastic wrap. Using moistened palms, roll rounded teaspoons of matzo mixture into balls. Place on prepared baking sheet. Chill 30 minutes.
- Bring large pot of salted water to boil. Drop in matzo balls; cover pot. Cook matzo balls until tender and evenly colored throughout, about 40 minutes. Using slotted spoon, transfer matzo balls to bowl. DO AHEAD Can be made 3 days ahead. Cover and chill.
CHICKEN SOUP WITH POTATO MATZOH BALLS | KOSHER AND JEWISH ...
From thejewishkitchen.com
Cuisine JewishCategory SoupServings 8Total Time 1 hr 30 mins
- In a medium bowl, beat eggs, onion and salt together. Stir in the potato flour, matzo meal, grated potatoes and parsley.
- Clean the inside and the outside of the chicken, and pat dry. Place the chicken in a large soup pot. Add 4 quarts of cold water. Bring to a boil. Skim off the scum.
CHICKEN SOUP WITH WILD MUSHROOMS AND HERBED MATZO BALLS ...
From bonappetit.com
- Heat oil in heavy large pot over medium-high heat. Add chicken and onions and cook until brown, stirring frequently, about 15 minutes. Add 12 cups water, celery, parsley and bay leaves. Bring to boil, skimming surface. Reduce heat and simmer gently until reduced to 8 cups, about 5 hours. Strain into bowl. Cover and refrigerate until fat solidifies on top. DO AHEAD Can be prepared 2 days ahead.
- Place shiitake mushrooms in small bowl. Pour 2 cups hot water over. Let soak until softened, about 30 minutes.
- Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend. Mix in matzo meal. Cover and refrigerate 3 hours. DO AHEAD Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.
CHICKEN SOUP WITH MATZAH BALLS - TASTE THE DIVERSITY
From tastethediversity.com
Estimated Reading Time 40 secs
CHICKEN SOUP — THE MATZO PROJECT
From matzoproject.com
Email [email protected]
EDA’S CHICKEN SOUP WITH MATZO BALLS | KIM SUNéE
From kimsunee.com
Servings 12-14Total Time 1 hr 30 mins
CHICKEN SOUP WITH MATZO BALLS - TODAY
From today.com
Cuisine JewishCategory SoupsAuthor Christopher Kimball
CHICKEN SOUP WITH LIGHT MATZO BALLS - KOSHER FOOD RECIPES ...
From koshereye.com
Estimated Reading Time 2 mins
CHICKEN SOUP WITH MATZAH BALLS - KOSHEREYE.COM
From koshereye.com
Estimated Reading Time 40 secs
CHICKEN-MATZO BALL SOUP RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (2)Total Time 1 hr 52 minsServings 6Calories 240 per serving
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS …
From epicurious.com
3.8/5 (59)Servings 12
CHICKEN SOUP WITH DILLED MINI-MATZO BALLS RECIPE - ATKINS
From atkins.com
Servings 8Calories 195 per servingTotal Time 2 hrs 20 mins
CLASSIC CHICKEN SOUP WITH MINI MATZO BALLS - RECIPES ONLINE
From recipesonline.org
CHICKEN SOUP WITH DILLED MINI MATZO BALLS RECIPE BY DIET ...
From ifood.tv
CHICKEN SOUP WITH MATZO BALLS - FOOD NETWORK
From foodnetwork.co.uk
KOSHER CHICKEN SOUP WITH MATZO BALLS - CHICKEN SOUP RECIPES
From worldrecipes.org
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS | SOUP ...
From pinterest.ca
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS ON ...
From bakespace.com
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS | PRINT ...
From bakespace.com
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS ...
From pinterest.co.uk
CHICKEN SOUP WITH MINIATURE LEEK-CHIVE MATZO BALLS ...
From pinterest.com
MATZO BALL SOUP WITH CHICKEN, EGGS, WHITE ONION AND PARSNIPS
From more.ctv.ca
MINIATURE LEEK-CHIVE MATZO BALLS IN CHICKEN BROTH ...
From martonerecipes.com
CREATIVE CHICKEN, BRISKET AND MATZO BALL IDEAS FOR WIDE ...
From chowhound.com
CHICKEN SOUP WITH MATZO BALLS RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN SOUP WITH MATZO BALLS RECIPES
From tfrecipes.com
MINI MATZO BALLS IN CHICKEN STOCK – ROSE REISMAN
From artoflivingwell.ca
FOODGEEKS.COM
CHICKEN SOUP WITH MINIATURE LEEK CHIVE MATZO BALLS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love