SLOW-COOKER MATZO BALL SOUP RECIPE BY TASTY
Here's what you need: chicken breast, onion, celery, carrots, garlic, salt, pepper, chicken stock, water, bay leaf, fresh thyme, matzo meal, baking powder, salt, pepper, water, vegetable oil, eggs, fresh dill
Provided by Hitomi Aihara
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
Steps:
- Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
- Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
- Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
- Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
- Add the matzo balls to the soup and cook for 30 minutes.
- Ladle the soup and matzo balls into bowls and garnish with fresh dill.
- Enjoy!
Nutrition Facts : Calories 944 calories, Carbohydrate 83 grams, Fat 60 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams
MATZO BALL SOUP
Provided by Food Network Kitchen
Time 4h20m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.) Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
- Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
- Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.
Nutrition Facts : Calories 130 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 124 milligrams, Sodium 242 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams
MATZO BALL SOUP
Provided by Food Network
Time 2h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the chicken soup: Bring the chicken stock to a simmer in a large pot. Add the chicken and return the pot to a simmer. Place a plate on top of the chicken to keep it submerged and then cover the pot with a lid. Lower the heat and simmer until the chicken is done, about 1 1/2 hours. Remove the chicken from the pot, then pull the meat off and shred it. Discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot.
- For the matzo balls: In a large bowl, combine the matzo meal, salt, baking powder, baking soda and granulated garlic. In a medium bowl, whisk the 2 whole eggs and 3 egg yolks, the chicken fat and the onion. In a separate bowl, beat the 3 egg whites with an electric mixer until stiff peaks form. Stir the chicken fat mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining whites until there are no remaining streaks. Press a sheet of plastic wrap directly onto the batter and refrigerate for about 20 minutes or overnight, until firm.
- Line a baking sheet with plastic wrap. Combine the vegetable oil with some water in a small bowl to keep your hands moist. Scoop 1 heaping tablespoon of the matzo ball mixture into your hands and form into a mound. Place the mound on the prepared baking sheet and repeat with the remaining matzo ball mixture. Use the oil and water mixture to keep your hands moist while you roll each scoop of batter into a ball. Handle the balls as gently as possible.
- For the finishing touches: Return the chicken stock to a simmer and add the celery, carrot, onion, rutabaga, dill, parsley and a pinch of salt and pepper. Add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plumped and cooked thoroughly, about 25 minutes. Stir in the shredded chicken and cook until the chicken is heated, about 2 minutes. Remove the dill and parsley sprigs. Season with salt and pepper and serve immediately.
MATZOH BALL SOUP
Steps:
- Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
- In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.
HERBY MATZO BALL SOUP RECIPE BY TASTY
Popping with fresh lemon and herb flavors, this matzo ball soup is perfect for early spring when the weather is still cool. Stay cozy!
Provided by Talia Goldstein
Time 3h
Yield 10 servings
Number Of Ingredients 20
Steps:
- Make the soup: In a large, heavy-bottomed pan, arrange the chicken thighs and drumsticks skin-side down (depending on the size of the pan, you may need to work in batches). Turn the heat to medium-low and cook until the skin is golden brown and the fat has rendered, about 15 minutes. Flip the chicken pieces and cook until the fat has rendered from the other side, 7-10 minutes.
- Transfer the chicken to a large stockpot and reserve the rendered fat. You'll need 2 tablespoons, add canola oil as needed if there is not enough chicken fat.
- Pour the cold water into the pot with the chicken and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium-low and add the onions, carrots, celery, fennel, salt, pepper, bay leaves, bunch of parsley, dill, and bouillon paste. Cover and gently simmer for 1½ hours. Using tongs, remove the chicken from the soup and pull the meat off the bones. Return the meat to the pot and discard any skin and bones. Cover the soup to keep warm.
- While the soup simmers, make the matzo balls: In a medium bowl, whisk together the chicken fat and eggs until combined. Stir in the matzo ball mix with a rubber spatula. Refrigerate for 30-60 minutes.
- Bring a large pot of salted water to boil.
- Using wet hands, roll the matzo ball mix into 1-inch balls.
- Add the matzo balls to the boiling water, cover, and cook for 20 minutes, or until cooked through. Transfer the matzo balls to the soup.
- Just before serving, stir in the chopped parsley, chives, and lemon zest. Ladle into bowls and serve hot.
- Enjoy!
Nutrition Facts : Calories 350 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 4 grams, Protein 25 grams, Sugar 6 grams
MATZO BALL SOUP
The traditional Matza Ball soup contains a lot of fat and sodium and from what I remember the matza's would sit like a lump in your belly - I decided to make an updated more heart healthy version - and here's what I came up with!!!
Provided by Ravenseyes
Categories Clear Soup
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- For the stock the best results come from the chicken bones of an already cooked chicken - so enjoy a chicken dinner and save the bones and the close meat. Cook this until the vegetables are nearly disintegrated. Remember do not add your salt till the boil point has been reached or your stock will be cloudy. Approximately 3 hours.
- Cool and strain off all the meat, vegetables and bones. Discard.
- Cool and strain off any fats.
- For the Matzo Balls: Beat the eggs. Add seltzer,oil, salt and pepper. Mix well.
- Add Matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
- Fill a 5 quart pot 3/4 full of water and bring to a rolling boil add 3/4 cup of kosher salt to the water and bring back to rolling boil.
- Moisten the palms of your hands with cold water form your matzo balls - I use a tsp to measure the amount - approximately 1/2" in diameter. Drop matzo balls into boiling water.
- Cook for at least 30 minutes. Remove with a slotted spoon to a large bowl.
- Soup:.
- In a 6 quart pot add 1 tsp of olive oil when heated add your onion, carrots, celery and garlic. Over low heat bring to fork tender.
- Add the remainder of the ingredients. Add cooked matzo balls and allow to simmer for at least 30 minutes.
Nutrition Facts : Calories 131.2, Fat 6.9, SaturatedFat 1.4, Cholesterol 70.6, Sodium 2323.6, Carbohydrate 12.3, Fiber 1.2, Sugar 2.2, Protein 5
More about "herby matzo ball soup recipe by tasty food"
MATZO BALL SOUP RECIPE | BON APPéTIT
From bonappetit.com
4/5 (301)Estimated Reading Time 6 minsServings 6
- 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.
HERB GARDEN MATZO BALL SOUP - FOOD & WINE
From foodandwine.com
Category Dinner, LunchTotal Time 2 hrs 30 mins
THE BEST MATZO BALL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
MATZO BALL SOUP RECIPE - CHEF BILLY PARISI
From billyparisi.com
MATZO BALL SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
MATZO BALL SOUP - BUDGET BYTES
From budgetbytes.com
MATZO BALL SOUP RECIPE - BBC FOOD
From bbc.co.uk
Category Light Meals & Snacks
- To make the matzo balls, beat together the matzo meal, salt, margarine (or schmaltz), eggs and sparkling water to make a smooth paste. Place in the fridge for at least 30 minutes, or overnight.
- Bring a large pan of salted water to the boil. Using wet hands, shape the matzo mixture into 8 balls. Drop them into the boiling water, then turn down the heat and simmer for 30 minutes, until they’ve puffed up.
- Meanwhile, to make the chicken soup, pour the chicken stock into a saucepan, bring to the boil, then reduce the heat. Add the chicken thighs and simmer for 20 minutes, until the chicken is just cooked.
- Heat a splash of oil in a large saucepan and fry the onion, carrot, and celery together with a pinch of salt for 5–10 minutes, until softened and just starting to turn golden.
MATZO BALL SOUP • CLASSIC RECIPE! - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
MAKE-AHEAD MATZO BALLS - MOTHER WOULD KNOW
From motherwouldknow.com
DEEP-FRIED MATZO BALLS WITH HERBY RANCH RECIPE (PASSOVER) | KITCHN
From thekitchn.com
MATZO BALL SOUP RECIPE (WITH HOMEMADE CHICKEN STOCK)
From thekitchn.com
MATZO BALL SOUP - CULINARY HILL
From culinaryhill.com
BEST MATZO BALL SOUP RECIPE - HOW TO MAKE MATZO BALL …
From goodhousekeeping.com
WHAT IS MATZO? HOW TO USE IT, WHAT DOES IT TASTE LIKE, AND MORE
From thekitchn.com
HERBY, FLUFFY MATZO BALL SOUP | HAVEN’S KITCHEN
From havenskitchen.com
EASY MATZO BALL SOUP RECIPE ANYONE CAN MAKE – MELANIE COOKS
From melaniecooks.com
MY FAMILY'S MATZO BALL SOUP RECIPE IS THE ULTIMATE COMFORT FOOD - BUZZFEED
From buzzfeed.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