MATZO BALL SOUP
"This dish is based on my grandmother's recipe. It was the first thing I ever learned to cook."
Provided by Andrew Zimmern
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Make the stock.
- In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours.
- Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot.
- Skim the fat off the surface of the stock using a spoon.
- Make the batter.
- Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining egg whites until no streaks remain.
- Form the matzo balls.
- Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Using the oil-and-water mixture to keep your hands moist, roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12). Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly.
- Make the soup.
- Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup and cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper.
TURKEY MATZO BALL SOUP
I've substituted sage here for the more commonly-used dill, to keep the soup's flavor more in line with Thanksgiving. If it's post-holiday time and you have leftover turkey meat, feel free to add it to the soup in hunks, about 5 to 10 minutes before serving, to warm it through without overcooking it. You can use neutral oil in place of the chicken fat, or even melted butter, if you don't keep a kosher kitchen and/or want to make your ancestors turn over in their graves.
Provided by Anthony Bourdain
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a medium to large mixing bowl, beat the eggs until they are uniformly yellow. Whisk in the fat, then stir in the matzo meal, panko and teaspoon of salt and mix gently to combine. Add the seltzer, gently mix again, then cover and chill in refrigerator for 30 minutes.
- Bring the stock to a boil in a wide pot with a lid. Remove the matzo mixture from the refrigerator and use moist hands to gently form the mixture into 1-inch diameter balls. Add them to the boiling stock, along with the carrot and the dill. Reduce the heat to a high simmer, cover and let cook undisturbed for 30 minutes.
- Taste the broth and season with salt and pepper as needed. Serve immediately.
CONTEST-WINNING TURKEY MEATBALL SOUP
You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.
Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
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
MATZOH BALL SOUP
Steps:
- Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
- In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.
BUBBIE'S HEARTY MATZO BALL SOUP
This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it.
Provided by becky
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 2h50m
Yield 10
Number Of Ingredients 14
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.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 30.7 g, Cholesterol 139.7 mg, Fat 20.6 g, Fiber 3.9 g, Protein 25.4 g, SaturatedFat 4.7 g, Sodium 1504.4 mg, Sugar 6.8 g
FLAVORFUL MATZO BALL SOUP
A variety of winter vegetables gives the broth for this classic Jewish soup a deep flavor. You can use a few green onions instead of the leek. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 2h25m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened., In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. 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). , Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth.
Nutrition Facts : Calories 100 calories, Fat 7g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 322mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
MATZO BALL SOUP
The traditional Matza Ball soup contains a lot of fat and sodium and from what I remember the matza's would sit like a lump in your belly - I decided to make an updated more heart healthy version - and here's what I came up with!!!
Provided by Ravenseyes
Categories Clear Soup
Time 4h20m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- For the stock the best results come from the chicken bones of an already cooked chicken - so enjoy a chicken dinner and save the bones and the close meat. Cook this until the vegetables are nearly disintegrated. Remember do not add your salt till the boil point has been reached or your stock will be cloudy. Approximately 3 hours.
- Cool and strain off all the meat, vegetables and bones. Discard.
- Cool and strain off any fats.
- For the Matzo Balls: Beat the eggs. Add seltzer,oil, salt and pepper. Mix well.
- Add Matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
- Fill a 5 quart pot 3/4 full of water and bring to a rolling boil add 3/4 cup of kosher salt to the water and bring back to rolling boil.
- Moisten the palms of your hands with cold water form your matzo balls - I use a tsp to measure the amount - approximately 1/2" in diameter. Drop matzo balls into boiling water.
- Cook for at least 30 minutes. Remove with a slotted spoon to a large bowl.
- Soup:.
- In a 6 quart pot add 1 tsp of olive oil when heated add your onion, carrots, celery and garlic. Over low heat bring to fork tender.
- Add the remainder of the ingredients. Add cooked matzo balls and allow to simmer for at least 30 minutes.
Nutrition Facts : Calories 131.2, Fat 6.9, SaturatedFat 1.4, Cholesterol 70.6, Sodium 2323.6, Carbohydrate 12.3, Fiber 1.2, Sugar 2.2, Protein 5
More about "turkey matzo ball soup food"
TURKEY SOUP WITH MATZAH BALLS - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 3 mins
EASY MATZO BALL SOUP RECIPE ANYONE CAN MAKE
From melaniecooks.com
LEFTOVER TURKEY NOODLE SOUP WITH MATZAH BALLS | THE …
From myjewishlearning.com
TURKEY MATZO BALL SOUP - ELLICSR.CA
From ellicsr.ca
MATZO BALL SOUP WITH TURKEY MEATBALLS - KROGER
From kroger.com
8 MATZO BALL SOUP RECIPES | ALLRECIPES
From allrecipes.com
TURKEY SOUP WITH MATZO BALLS RECIPE - NATIONAL TURKEY FEDERATION
From eatturkey.org
MATZO BALL SOUP | METRO
From metro.ca
TURKEY MATZO BALL SOUP - COOKING YOUTUBE CHANNEL
From cookingutube.com
BEST RECIPES: TURKEY MATZO BALL SOUP – THAT OLD …
From foodicecreamrecipes.blogspot.com
TURKEY AND ROOT VEGETABLE SOUP WITH SAGE-SCENTED MATZO BALLS
From thedailymeal.com
MATZO BALL SOUP RECIPES FROM CLASSIC TO VEGETARIAN
From gothammag.com
TURKEY AND MATZO BALL SOUP RECIPE | NATIONAL TURKEY FEDERATION
From eatturkey.org
MATZO BALL SOUP WITH POACHED TURKEY THIGHS | RECIPE SEARCH
From winespectator.com
TURKEY MATZO BALL SOUP - LEFTOVER TURKEY SOUP RECIPE FOR
From youtube.com
10 AMAZING MATZO BALL SOUP RECIPES | EPICURIOUS | EPICURIOUS
From epicurious.com
CLASSIC MATZO BALL SOUP RECIPE: FLUFFY OR CHEWY - THE WOKS OF LIFE
From thewoksoflife.com
MATZO BALL SOUP (FLOATERS OR SINKERS!) + VIDEO
From carlsbadcravings.com
SEPHARDIC CHICKEN SOUP WITH SOFRITO AND HERBED MATZO BALLS
From fooddiez.com
MATZO BALL SOUP WITH CHICKEN MEATBALLS - FOODIECRUSH
From foodiecrush.com
BEST MATZO BALL SOUP RECIPE EVER - THERESCIPES.INFO
From therecipes.info
TURKEY MATZO BALL SOUP - MASTERCOOK
From mastercook.com
TURKEY MATZO BALL SOUP | POPULAR RECIPES
From thebest4foodsrecipes.blogspot.com
MATZO BALL SOUP - RICARDO CUISINE
From ricardocuisine.com
TURKEY MATZO BALL SOUP – LEFTOVER TURKEY SOUP RECIPE FOR ...
From ctmmagazine.com
MATZO BALL SOUP - JO COOKS
From jocooks.com
MATZO BALL SOUP WITH CHICKEN RECIPE - FOOD.COM
From food.com
TURKEY MATZO BALL SOUP - MEALPLANNERPRO.COM
From mealplannerpro.com
TURKEY MATZO BALL SOUP - TASTE WITH THE EYES
From tastewiththeeyes.com
TURKEY MATZO BALL SOUP TASTY RECIPES
From easyfoodrecip.blogspot.com
MATZO BALL SOUP WITH TURMERIC
From turmeric.com
ARTHUR'S MATZO BALL SOUP - TASTETORONTO
From tastetoronto.com
TURKEY MATZO BALL SOUP - FOUR TO COOK FOR
From fourtocookfor.com
TURKEY MATZO BALL SOUP | RECIPESTY
From recipesty.com
SIMPLE RECIPES TURKEY MATZO BALL SOUP RECIPE | EPICURIOUS
From recipes.lacestreetshoes.com
THE BEST MATZO BALL SOUP RECIPE - SERIOUS EATS
From seriouseats.com
THE CHEW: TENDER TURKEY MATZO BALL SOUP RECIPE - RECAPO
From recapo.com
FOOD WISHES VIDEO RECIPES: TURKEY MATZO BALL SOUP - BLOGGER
From foodwishes.blogspot.com
MATZO BALL SOUP RECIPES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
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