Jewish Chicken Soup With Matzo Balls Food

JEWISH CHICKEN SOUP WITH MATZO BALLS

Jewish Chicken Soup with Matzo Balls image

Make and share this Jewish Chicken Soup with Matzo Balls recipe from Food.com.

Provided by Tonkcats

Categories European

Time 1h45m

Yield 10 serving(s)

Number Of Ingredients 13

Ingredients

2 large eggs
1 large egg white
1/2 teaspoon salt
3/4 cup matzo meal
1 tablespoon oil
8 cups homemade chicken broth
2 parsnips, peeled and chopped
1 large carrot, peeled and chopped
1 onion, chopped
1 cup broccoli floret
1 cup mushroom, Sliced
2 tablespoons fresh dill, Chopped
to taste parsley

Steps:

In a mixing bowl, whisk together eggs, egg white and salt. Whisk in matzo meal, oil and 3 Tbsp cold water.
Cover and chill the mixture at least 1 hour or overnight.
In a large pot, bring chicken broth to a boil. Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work. Cook the matzo balls, covered, for 15 minutes. Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
Ladle into bowls, sprinkle with dill or parsley and serve.

Nutrition Facts : Calories 103.2, Fat 3.6, SaturatedFat 0.8, Cholesterol 38.2, Sodium 771, Carbohydrate 10.2, Fiber 0.7, Sugar 1.4, Protein 7.5

JEWISH CHICKEN SOUP

Jewish Chicken Soup image

This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.

Provided by Layla

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

Ingredients

1 whole chicken
1 medium yellow onion, chopped
8 carrots, peeled and sliced
1 parsnip, chopped
3 cloves garlic, crushed
2 stalks celery, chopped
1 bunch fresh dill weed, chopped
salt and pepper to taste
2 ½ cups matzo meal
6 eggs
6 tablespoons vegetable oil
2 teaspoons salt

Steps:

Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

Nutrition Facts : Calories 525.2 calories, Carbohydrate 39.5 g, Cholesterol 212.3 mg, Fat 27.2 g, Fiber 2.7 g, Protein 32.1 g, SaturatedFat 6.4 g, Sodium 720.7 mg, Sugar 2.8 g

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