CHICKEN SOUP
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put all the ingredients, except the matzo balls, in a large stockpot, cover abundantly with water, and bring to a boil. Skim to remove all the gray scum that will float to the surface, then let cook at a simmer for about 3 hours. Just keep tasting: when the broth tastes golden and chickeny, it's ready. Remove the chicken and, if you like, leave the soup to get cold to you can remove any fat that collects on the surface. That way you can accrue some schmaltz, too.
- Reheat the stock, and serve it as a plain soup, or add a few carrot sticks - from about 2 carrots, say - and cook in the soup, adding some torn-up pieces of chicken to warm through at the end. I like to add freshly chopped parsley. (You can also cook the Matzo Balls in the soup as well while it's heating up again.)
- Whisk the egg in a large-ish bowl, then whisk in the melted schmaltz (or whatever). Carry on whisking as you add the water or soup stock, the matzo meal and salt and pepper, and mix together into a rough paste; if it's too stiff to feel that it might be malleable later, add a little more water. Put in the refrigerator to chill for 1 hour (or leave overnight if you wish) then dip out small lumps of paste and roll them into walnut-sized balls between the palms of your hands. Cook the dumplings in boiling, salted water and simmer for about 40 minutes (you can just cook them directly in the soup, but I'll do anything to preserve its unstarchy clearness). They are cooked when they rise to the surface. Add to the soup, and ladle out generously into waiting bowls.
PASSOVER SOUP WITH CHICKEN DUMPLINGS
This is a kosher for Passover soup which consists of meatballs made of chicken and matzo meal and eggs along with white rice. This is a personal favorite!
Provided by umyum
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool, remove the shells, the white portion of the eggs (save or discard the white), and chop the yolks.
- In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
- In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken meatballs, cover, and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
- Ladle into soup bowls and garnish with hard-boiled egg; serve.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 54.5 g, Cholesterol 209.3 mg, Fat 8.7 g, Fiber 3.7 g, Protein 19.2 g, SaturatedFat 2.3 g, Sodium 1207.4 mg, Sugar 10.9 g
GLUTEN-FREE MATZO BALLS (KNEIDLACH) - PASSOVER SOUP DUMPLINGS
While nothing will ever be quite as delicious as the "real thing", these gluten-free kneidlach come closer to capturing the texture I was looking for than any other recipe I've tried. Choose a very finely ground blanched almond meal for the best texure. If you aren't vegetarian, you'll find it well worth using chicken fat (such as the fat that you skim off the top of the chicken soup, allowed to cool and solidify) instead of oil. These are very dense - If you'd like to try to get them lighter, I'd recommend whipping the egg whites into stiff peaks and gently folding them into the batter at the last minute. A note about flax seeds: These are considered kosher for Passover by some, and kitniyot by others. If you use them, be sure to use finely ground flax meal. If you consider flax seed to be kitniyot, try omitting this ingredient.
Provided by Whats Cooking
Categories Potato
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Beat egg with salt and pepper. Add remaining ingredients, and combine well. Refrigerate for 1 hour.
- Add additional potato starch, if necessary, until the batter is firm enough to be rolled into balls with your hands - It will still be sticky, but not too wet to handle. Using clean, dry hands roll a tablespoon of dough at a time into balls. Submerge in boiling water or soup.
- Allow to cook for approximately 10 minutes or until each ball has puffed up a bit and is cooked all the way through.
- For Vegetarian do not use Chicken fat.
Nutrition Facts : Calories 254, Fat 16.4, SaturatedFat 3.3, Cholesterol 111.2, Sodium 337.9, Carbohydrate 20.4, Fiber 3.6, Sugar 1.5, Protein 7.7
PASSOVER POTATO DUMPLINGS
In our family, one of these potato dumplings would occupy the "karpas" (parsley) position on the Seder Plate. There would also be a bowl of potato dumplings on the table, and every guest would eat one at the appropriate point during the Seder. As kids, we would also snitch as many as possible at every available opportunity, and if any were left over, they could be served in chicken soup.
Provided by coconutty
Categories Potato
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F.
- Saute onion in oil until golden; remove from heat and let cool.
- Meanwhile, boil, drain and mash the potatoes.
- Add cooled onions to the mashed potatoes. Mix together with salt, pepper, and beaten egg.
- Grease cookie sheets and hands. Form into balls about 1 ¼ inches in diameter; place on cookie sheet. They will spread slightly during baking but can be placed fairly close together. Bake until golden brown on tops and bottoms.
- After baking, the dumplings can also be browned under the broiler, turning to brown both sides.
Nutrition Facts : Calories 120.7, Fat 0.6, SaturatedFat 0.2, Cholesterol 17.6, Sodium 14.7, Carbohydrate 26.1, Fiber 3.3, Sugar 1.7, Protein 3.5
CHICKEN DUMPLING SOUP
Steps:
- In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
- Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
- Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
PASSOVER SOUP WITH CHICKEN DUMPLINGS
This is a kosher for Passover soup which consists of meatballs made of chicken and matzo meal and eggs along with white rice. This is a personal favorite!
Provided by umyum
Categories Chicken and Rice Soup
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a rolling boil. Place 8 eggs in the boiling water; let the eggs boil for one minute, then remove the pan from the heat. Let the eggs sit for 15 minutes before removing them from the pot. Let them cool, remove the shells, the white portion of the eggs (save or discard the white), and chop the yolks.
- In a medium bowl, mix ground chicken, beaten egg, matzo meal, salt and pepper to taste, and cinnamon. Form mixture into walnut-sized balls and refrigerate until ready to cook.
- In a large saucepan over high heat, bring chicken broth to a boil. Add rice and chicken meatballs, cover, and lower heat to medium low; simmer for 20 minutes or until the rice and chicken are cooked.
- Ladle into soup bowls and garnish with hard-boiled egg; serve.
Nutrition Facts : Calories 367.7 calories, Carbohydrate 54.5 g, Cholesterol 209.3 mg, Fat 8.7 g, Fiber 3.7 g, Protein 19.2 g, SaturatedFat 2.3 g, Sodium 1207.4 mg, Sugar 10.9 g
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