Flavorful Matzo Ball Soup Food
FLAVORFUL MATZO BALL SOUP
A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened., In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering). , Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth.
Nutrition Facts : Calories 100 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 322mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
THE BEST MATZO BALL SOUP RECIPE
We've tested every trick in the book to figure out exactly how to make the perfect matzo balls-whatever that means to you.
Provided by Daniel Gritzer
Categories Lunch Dinner Entree Side Dish Snack Appetizer Appetizers and Hors d'Oeuvres Soups and Stews
Time 1h45m
Yield 4
Number Of Ingredients 10
Steps:
- Meanwhile, divide stock evenly between two pots, season both with salt, and bring to a simmer. Add diced carrots and celery and dill sprigs to one pot and simmer until just tender; discard dill sprigs and keep warm.
Nutrition Facts : Calories 683 kcal, Carbohydrate 75 g, Cholesterol 208 mg, Fiber 2 g, Protein 30 g, SaturatedFat 5 g, Sodium 1426 mg, Sugar 12 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g
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- Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
- Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
- Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
- DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
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