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
AMERICA'S TEST KITCHEN MATZO BALL SOUP RECIPE - (3.8/5)
Provided by DreiFromBK
Number Of Ingredients 17
Steps:
- Serves 6 Chicken fat, or schmaltz, is available in the refrigerator or freezer section of most supermarkets. Note that the matzo batter needs to be refrigerated for at least 1 hour before shaping. Ingredients 1. FOR THE MATZO BALLS: Heat chicken fat in Dutch oven over medium heat until shimmering. Add onion and cook until light golden brown and softened, about 5 minutes. Transfer onion to large bowl and let cool for 10 minutes. (Do not clean pot.) 2. Whisk eggs, 5 tablespoons water, dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper into cooled onion mixture. Fold in matzo meal until well combined. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours. (Batter will thicken as it sits.) 3. Bring 4 quarts water and 2 tablespoons salt to boil in now-empty Dutch oven. Divide batter into 12 portions (about 1 heaping tablespoon each) and place on greased plate. Roll portions into smooth balls between your wet hands and return to plate. Transfer matzo balls to boiling water, cover, reduce heat to medium-low and simmer until tender and cooked through, about 30 minutes. 4. Using slotted spoon, transfer matzo balls to colander and drain briefly. Transfer balls to clean plate and let cool to firm up, about 10 minutes. Discard cooking water. (Do not clean pot.) 5. FOR THE SOUP: Meanwhile, heat chicken fat in large saucepan over medium heat until shimmering. Add onion, carrots, celery, parsnip, and 1/2 teaspoon salt and cook, covered, until vegetables begin to soften, about 5 minutes. Add broth, chicken, and dill and bring to boil. Cover, reduce heat to low, and cook until chicken is tender, 35 to 45 minutes. Remove from heat and transfer chicken to plate. (Chicken can be used for soup or reserved for another use. If adding to soup, shred with 2 forks into bite-size pieces; discard skin and bones.) Season soup with salt and pepper to taste. 6. Transfer soup to now-empty Dutch oven and bring to simmer over medium heat. Carefully transfer matzo balls to hot soup (along with shredded chicken, if using). Cover and cook until matzo balls are heated through, about 5 minutes. Serve. TO MAKE AHEAD: Soup and matzo balls can be fully cooked, cooled, and refrigerated separately in covered containers for up to 2 days. To serve, return soup to simmer over medium heat, add matzo balls, and cook until heated through, about 7 minutes.
MATZO BALL SOUP
This is a classic matzo ball soup. Using chicken fat from the broth as well as seltzer creates incredibly light and fluffy matzo balls. This one-pot dish will certainly cure whatever ails you!
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Place the chicken in a large pot so it fits snugly and fill the pot with enough water to cover the chicken by 1 inch. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook for 15 minutes, using a ladle to skim the foam that rises to the surface. Add the garlic, bay leaves, peppercorns and 1 tablespoon plus 1 teaspoon salt and continue cooking for another 30 minutes. Skim any fat that rises to the surface and reserve. You should have about 1/4 cup -- if necessary, add vegetable oil to equal 1/4 cup and set aside to cool slightly. Add the celery, carrots, onion and parsley sprigs to the pot and continue to cook until the vegetables are soft and the chicken is tender but not falling apart, about 45 minutes.
- Meanwhile, whisk together the eggs and chicken fat in a medium bowl, then stir in the seltzer, chopped dill, matzo meal and 1 1/2 teaspoons salt until combined; cover and refrigerate. Chill until the mixture is firm, at least 30 minutes and up to 2 hours.
- When the chicken is cooked, carefully remove it from the broth with a slotted spoon and place on a rimmed baking sheet along with the vegetables; let cool. Return the broth to a simmer. Scoop heaping tablespoons of the matzo mixture, using your hands to gently roll them into balls (wet your hands to prevent sticking). Carefully drop the matzo balls into the simmering broth. Cover and simmer on low until the matzo balls are completely cooked through and fluffy, about 1 hour.
- While the matzo balls cook, pick the meat from the chicken and roughly chop it, discarding the skin and bones. Slice the celery and carrots into 1/4-inch-thick pieces and discard the onion and aromatics.
- When ready to serve, return the chicken, celery and carrots to the broth. Increase the heat to high to bring the soup to a simmer, then remove from the heat. Gently ladle the soup in to serving bowls, being careful not to break up the matzo balls. Top with fresh chopped dill and serve.
TEST KITCHEN'S FAVORITE MATZO BALL SOUP
There are no shortcuts in this classic Passover recipe: The soup, perfect for lunch or dinner, calls for homemade broth, chicken feet, and hours of simmering. But the finished soup, starring one big, fluffy dumpling, is a straight shot to the soul.
Provided by Martha Stewart
Categories Soup Recipes
Time 1h20m
Number Of Ingredients 10
Steps:
- Beat eggs in a large bowl. Stir in matzo meal, seltzer, schmaltz, ginger, celery seed, herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined (mixture will be loose).
- Cover and refrigerate until mixture stiffens slightly, at least 30 minutes and up to 1 day. Place 2 cups broth in a wide pot. Add water to fill pot to 2 1/2 inches. Bring to a boil; season with 1 tablespoon salt. With dampened hands (to prevent sticking), divide chilled matzo mixture into 6 equal portions. Form each into a sphere.
- Gently place balls in pot, one at a time. Cover and reduce heat to low to maintain a simmer (do not let boil). Cook, turning them a few times, until puffed and cooked through to center, 1 hour to 1 hour, 15 minutes.
- Meanwhile, bring remaining 10 cups broth and carrots to a boil in a separate pot. Reduce heat to medium-low; simmer until carrots are tender, 12 to 15 minutes. Season with salt. Transfer matzo balls to serving bowls. Divide broth and carrots evenly among them; top with more herbs. Serve immediately.
MATZO BALL SOUP FOR PASSOVER
Cooking the matzo balls in the chicken stock may make the soup a bit cloudy, but they will soak up flavor from the rich broth. If you desire a clearer soup, it's easy to strain out the cooked matzo balls and vegetables, and heat them in the remaining chicken stock. For a quicker version for your seder, use store-bought broth in place of homemade and olive oil in place of chicken fat in the matzo balls.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
- Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes. Meanwhile, in a medium pot, bring 8 cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about 7 minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.
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- Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
- Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
- Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
- DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
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