Matzo Ball Green Chili Chicken Soup Food

CHICKEN SOUP WITH MATZO BALLS

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
• To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls.
• Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.

GREEN CHICKEN SOUP WITH DILL MATZO BALLS

Steps:

• For the soup:
• Place chicken, celery, carrots, onions, fennel, garlic, bay leaf, and parsley and dill with stems in a large pot. Add cold water to cover by 1". Bring to a boil over high heat, then reduce heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until chicken is very tender and falling off the bone, about 1 1/2-2 hours.
• While the soup is simmering, make the matzo balls: Using a fork, mix together the eggs, oil, matzo meal, seltzer water, dill, and 2 tsp. salt in a large bowl. Cover and refrigerate for 30 minutes.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Reduce heat to medium-low and keep water at a simmer.
• Moisten your hands with water. Scoop out a rounded tablespoonful of chilled matzo ball batter and very gently pat into a 1" ball (avoid squeezing too hard or rolling too much). Drop into simmering water and repeat with remaining batter. Cover pot and gently simmer until matzo balls are tender and puffed, 40-45 minutes. Drain matzo balls and return to the pot; cover and keep in a warm place.
• Remove chicken and vegetables from the chicken broth with a slotted spoon and transfer to a cutting board; let rest until cool enough to handle. Meanwhile, strain broth through a fine-mesh sieve into a large bowl, discarding solids. Return the strained broth to the pot. Using your fingers, remove chicken meat from bones and shred into bite-sized pieces. Slice vegetables into bite-size pieces. Place chicken and vegetables in broth, cover pot, and set aside in a warm place until ready to serve.
• To serve, add kale to broth and bring to a simmer over medium heat. Cook, stirring occasionally, until kale softens, 3-5 minutes. Season soup generously with salt and pepper.
• Divide matzo balls among bowls and ladle soup on top. Garnish with chopped parsley and dill before serving.
• Do Ahead
• Matzo balls can be cooled to room temperature, then stored, covered, in the fridge up to 1 day. Soup can be made until just before adding kale, cooled to room temperature, then stored in a covered container in the fridge up to 1 day. Reheat, then add kale and simmer for a few minutes before serving.

CHICKEN MATZO BALL SOUP

Steps:

• In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
• Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.

CHICKEN MATZO BALL SOUP

Steps:

• Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours., Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.), Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes., In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes., Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.

MATZO BALL SOUP AND CHICKEN SALAD

Steps:

• For the soup: Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender.
• For the Matzo Balls: Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes.
• Strain the soup, reserving the chicken (for the chicken salad) and the carrots. Place the matzo balls into the strained soup. Serve the matzo ball soup with the carrots.
• For the chicken salad: Mix chicken, eggs and mayonnaise together. The amount of mayonnaise may vary depending on the amount of chicken. Season with garlic powder and salt and pepper, to taste. The garlic powder is the trick to making it taste so good. Top with toasted slivered almonds (optional).

BUBBIE'S HEARTY MATZO BALL SOUP

Steps:

• Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
• Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
• Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.

MATZO BALL GREEN CHILI CHICKEN SOUP

Steps:

• Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
• While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 9 ingredients (chopped onion chicken breast); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.
• Slightly dampen your hands each time you shape your Matzo Balls Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.

CHICKEN SOUP WITH MINI LEEK-CHIVE MATZO BALLS

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.

CHICKEN SOUP WITH MATZO BALLS

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.