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
This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. -Julia Sherman, New Market, Tennessee
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. 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)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.
Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 509mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
TRICOLOR MATZO BALL SOUP
_**Editor's note:** Susie Fishbein's signature Tricolor Matzo Ball Soup is a "fun, funky twist" on a very traditional dish. The combination of spinach, tomato, and turmeric matzo balls is unexpected and makes for a visually striking presentation._ Meat or Parve Gebrokts
Provided by Susie Fishbein
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Prepare Spinach Matzo Balls , Tomato Matzo Balls , and Turmeric Matzo Balls . Include one of each flavor of matzo ball per serving.
JOAN NATHAN'S MATZO BALL SOUP
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.
Provided by Joan Nathan
Categories appetizer
Time 4h15m
Yield About 15 matzo balls
Number Of Ingredients 9
Steps:
- In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
- To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
- Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams
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