MATZO BALLS
Provided by Ina Garten
Time 55m
Yield 18 to 20 matzo balls
Number Of Ingredients 6
Steps:
- Whisk together the egg yolks, 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.
- Form 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 simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.
LEMON-SCENTED CHICKEN SOUP WITH PARSLEY-SAGE MATZO BALLS
The chicken and vegetables are strained out for a clear soup. If you'd like, save some chicken and vegetables to serve along with the matzo balls in the soup.
Provided by Miriyam Glazer
Categories Soup/Stew Chicken Citrus Poultry Passover Low Cal Spring Kosher Dill Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Place chicken in large bowl. Add boiling water to cover. Let stand 2 minutes; drain well. Using small knife, scrape skin to remove any surface fat. Rinse with cold water; drain again. Bring 5 quarts water to boil in heavy large pot. Add chicken. Return to boil, skimming impurities . Cook until broth is clear, skimming as needed and stirring occasionally, about 15 minutes. Add onions, yam, carrots, parsnips, and celery. Partially cover and reduce heat to medium-low; simmer until chicken and vegetables are tender, about 1 1/2 hours. Add dill and parsley to soup; simmer 3 minutes. Remove from heat and let stand 1 hour. Strain into clean pot. (Can be made 2 days ahead. Chill uncovered until cold, then cover and chill.) Add matzo balls to soup and rewarm over medium heat. Season to taste with lemon juice, salt, and pepper. Ladle into bowls. Add 1 lemon slice and matzo balls to each.
GOOSE-MATZO BALLS WITH DRIED GINGER AND PARSLEY
This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish dishes. The recipe, created by then chef András Singer, calls for goose schmaltz in place of chicken, hand-crushed matzo instead of preground matzo meal and a bit of dried ginger to cut through the richness. The combination yields what Mr. Sax called "the greatest matzo ball on earth."
Provided by David Sax
Categories dinner, weekday, soups and stews, main course
Time 15m
Yield 20 matzo balls
Number Of Ingredients 6
Steps:
- Crumble matzos, mix in other ingredients slowly, rolling dough into squash-ballsize balls. Place in salted, boiling water with salted goose meat and vegetables.
Nutrition Facts : @context http, Calories 99, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 7 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 55 milligrams, Sugar 0 grams, TransFat 0 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
PARSLEY MATZO BALLS
These traditional beauties skew on the tender and fluffy side, thanks to the glug of seltzer lightening up the batter. A little chopped parsley adds color and a hint of freshness. Don't have matzo meal on hand? Save an extra trip to the grocery store by making your own. Break up a few matzo sheets and pulse them in the food processor until they take on a bread crumb-like consistency.
Provided by Robyn Doyon-Aitken
Categories Main course Main Dish Side Dish
Yield 6-8 people
Number Of Ingredients 7
Steps:
- Stir together the eggs, vegetable oil, salt, matzo meal, parsley, and seltzer in a large bowl. Cover and refrigerate for 30 minutes
- Meanwhile, bring a large pot of generously salted water to a boil. Turn the heat to medium-low and keep at a simmer while you form the matzo balls.
- Moisten your hands with water. Scoop out a rounded 1 Tbsp of matzo ball batter and roll it into a 1-in/2.5-cm ball. Drop into the simmering water, and repeat with the remaining batter. You should end up with about 15 matzo balls. Cover the pot and simmer until the matzo balls are tender and puffed, 30 to 35 minutes. (If you cut one in half, it should be pale in color throughout.)
- Remove the matzo balls from the pot with a slotted spoon, divide between bowls, and ladle soup over the top. (Matzo balls can be cooled to room temperature, then stored, covered, in the refrigerator for up to 1 day. Rewarm them in your soup before serving.)
KOSHER PERFECT MATZO BALLS
OK, OK, I know; your bubbie made the perfect matzo balls. But they are finicky little rascals that are made a 1000 different ways and everyones bubbies always made them best. What I want to share here is the simplest, no nonsence methode of the creation of soft and/or firm matzo balls; for just like white and dark meat people, there are soft and firm matzo ball people.
Provided by Yosef Vernon
Categories Clear Soup
Time 50m
Yield 18-24 Matzo Balls
Number Of Ingredients 12
Steps:
- Follow these instructions carefully.
- Measure and mix dry ingredients into a bowl.
- Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
- Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
- Pour egg mixture into the dry mixture and gently mix with the fork.
- DO NOT OVER MIX.
- Treat it like a muffin mixture; if you over mix they will be tough.
- Place in the fridge for 1 hour.
- Bring a large pot of water to a rolling boil on the stove.
- After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
- When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
- DO NOT STIR AT ANY TIME.
- The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.
More about "parsley matzo balls food"
BAREFOOT CONTESSA | CHICKEN SOUP WITH MATZO BALLS | RECIPES
From barefootcontessa.com
MATZO BALL SOUP RECIPE | BON APPéTIT
From bonappetit.com
MATZO BALL SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
QUICK AND EASY MATZO BALL SOUP RECIPE | RECIPES.NET
From recipes.net
RAINBOW MATZO BALLS 4 WAYS - JAMIE GELLER
From jamiegeller.com
EDITH’S MATZO BALL SOUP | SAVEUR
From saveur.com
HEARTY MUSHROOM SOUP WITH PARSLEY PESTO MATZO BALLS
From overtimecook.com
VEGAN MATZO BALL SOUP RECIPE - HOW TO MAKE VEGAN MATZO BALL …
From food52.com
EL AL: LEEK AND PARSLEY MATZO BALLS RECIPE - FOODREFERENCE.COM
From foodreference.com
15 PASSOVER RECIPES FOR YOUR SEDER - FOOD & WINE
From foodandwine.com
THESE CRISPY LI’L MATZAH BALLS GO WITH EVERYTHING – J.
From jweekly.com
HERB GARDEN MATZO BALL SOUP - FOOD & WINE
From foodandwine.com
7 BEST MATZO BALL SOUP RECIPES TO MAKE TONIGHT
From eatthis.com
RECIPE: JOAN NATHAN'S MATZO BALLS - CBS NEWS
From cbsnews.com
THIS MATZO BALL RECIPE IS THE ONLY ONE YOU NEED FOR PASSOVER
From tasteofhome.com
CHICKEN MATZO BALL SOUP | READER'S DIGEST CANADA
From readersdigest.ca
FLUFFY MATZOH BALLS - THE WASHINGTON POST
From washingtonpost.com
CLASSIC MATZO BALL SOUP — JEWISH FOOD SOCIETY
From jewishfoodsociety.org
PARSLEY-SAGE MATZO BALLS RECIPE | BON APPéTIT
From bonappetit.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