Best Angel Family Chicken Soup With Matzo Balls Recipes
CHICKEN SOUP WITH MATZO BALLS
Steps:
- Place chicken in water and season with salt and pepper. Bring to a boil. Skim fat that rises to top with large spoon. Repeat 2 more times or as needed. Add vegetables and herbs. Cover and let simmer for 3 hours.
- Place chicken skin and onion in a saute pan over low heat. Render fat out of chicken skin. Strain and reserve fat. Discard solids. (Fat can be refrigerated up to 1 week). Lightly beat eggs then add chicken fat. Stir in matzo meal. Season with salt and pepper and mix well. Add seltzer and chicken broth. Stir in, but don't overwork batter, as that will cause tough and chewy matzo balls. Cover mixture and refrigerate 30 minutes to 2 hours. Form into 2-inch balls. Drop softly with slotted spoon into chicken soup or salted water. Bring to boil. Cook 30 to 40 minutes, covered tightly (no peeking.) Serve in strained chicken soup or broth.
- Yield: 8 balls
CHICKEN SOUP WITH MATZO BALLS
"Every nationality has some kind of chicken soup. It's one of the simplest meals you can make and almost everyone can find a chicken and some vegetables to cook up a big, satisfying pot of soup for the family. Some people even ascribe magical medicinal qualities to chicken soup, and who am I to disagree? The Greeks have a chicken and lemon soup called avgolemono, Italians make tortellini en brodo, the Vietnamese have pho and, of course, the Chinese make egg drop soup with chicken broth. I grew up on chicken soup with matzo balls, so that's my particular favorite. The broth starts with whole chickens and vegetables, plus fresh herbs like parsley and thyme, an entire head of garlic and lots of salt and pepper. I simmer it away for hours while I futz around the house and make some easy matzo balls. I end up with a rich, delicious soup that will delight everyone on a cold night!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 4h45m
Yield 6 quarts stock, 18 to 20 matzo balls
Number Of Ingredients 22
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.
CHICKEN SOUP WITH MATZO BALLS
Provided by Ron Ben-Israel
Time 15h
Yield 8 to 12 servings
Number Of Ingredients 22
Steps:
- For the chicken stock: Place the chicken bones, garlic, celery, carrots, onions, parsley, salt, peppercorns, cloves and bay leaves in a 10-quart or larger pressure cooker. Pour in about 16 cups water to just cover ingredients by 1 inch. Add more water if necessary but do not fill more than two-thirds of the pot. Cover and lock the lid. Bring to pressure according to manufacturer's instructions. (If the cooker has two levels of pressure, cook on the lowest.) Adjust the heat to maintain pressure, and cook for 45 minutes.
- Let the pressure subside by itself (natural method), or if in a rush, run cold water over the lid for a few minutes.
- Strain the liquid through a colander lined with layers of cheesecloth. Discard the solids.
- Cool uncovered and refrigerate overnight until the fat floats and solidifies. Remove the fat and save a small amount for matzo balls.
- Storage: Refrigerate up to 4 days. Important to bring to a rolling boil for at least 1 minute before using. Freeze up to 6 months.
- For the matzo balls: In a mixing bowl, whisk together the seltzer, schmaltz, salt, pepper and eggs. Then in a separate bowl, add the baking soda to the matzo meal and mix together. Next, add the matzo meal mixture into the egg mixture while stirring to a loose consistency. It will look watery, like a loose porridge. If it becomes too thick, either don't add the full amount of matzo meal or add a bit more seltzer. Cover and refrigerate for 1 hour.
- Fill a large pot with water and salt and bring to a simmer. With wet hands, roll out balls and gently drop to the water. Simmer until tender, light and fluffy in the center, 45 to 60 minutes. (To test centers, insert a toothpick, which should slide easily all the way through.) Allow to cool in the water undisturbed. Refrigerate in the cooking liquid or transfer to chicken soup.
- Serve with assorted garnishes.
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Angel Family Chicken Soup with Matzo Balls is a traditional Jewish recipe that is deeply rooted in Jewish culture and history. This recipe is a perfect representation of Jewish comfort food and is especially popular during the Jewish holidays or as a comforting meal during cold winter evenings. This soup is made with chicken as the main ingredient and is accompanied by fluffy matzo balls, which are made from matzo meal.
2. Remove the chicken from the pot and set it aside. Add the onion, garlic, celery, and carrots to the pot and sauté until the vegetables are soft.
3. Add the browned chicken back into the pot, along with the bay leaf, water, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 1 hour.
4. While the soup is simmering, prepare the matzo balls. In a large bowl, mix together the matzo meal, eggs, vegetable oil, salt, and pepper until a dough forms.
5. Cover the bowl and refrigerate for 30 minutes.
6. After 30 minutes, remove the bowl from the refrigerator and roll the dough into small balls.
7. Bring a pot of salted water to a boil, then reduce the heat to medium. Add the matzo balls to the pot and let them cook for 30 minutes.
8. Once the soup has cooked for 1 hour, remove the chicken from the pot and shred the meat. Return the shredded chicken to the pot and continue to simmer the soup for another 30 minutes.
9. Once the matzo balls have cooked for 30 minutes, remove them from the pot and add them to the chicken soup.
10. Serve hot and enjoy!
History of Angel Family Chicken Soup with Matzo Balls
Chicken soup is a staple in Jewish culture and is commonly known as “Jewish penicillin.” This soup has a long history in Jewish culture, dating back to the medieval period, where it was known to have healing properties. There are many variations of chicken soup recipes, but the Angel Family Chicken Soup with Matzo Balls is one of the most beloved.Ingredients
The Angel Family Chicken Soup with Matzo Balls is a simple recipe that requires a few basic ingredients. The ingredients include:- 4 chicken thighs
- 4 chicken drumsticks
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 celery stalks, chopped
- 2 carrots, chopped
- 1 bay leaf
- 8 cups of water
- 1 tablespoon of vegetable oil
- salt and pepper to taste
- For the matzo balls:
- 1 cup of matzo meal
- 4 eggs
- 1/4 cup of vegetable oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Directions
1. In a large pot, heat the vegetable oil over medium heat. Add the chicken thighs and drumsticks, and cook until browned on all sides.2. Remove the chicken from the pot and set it aside. Add the onion, garlic, celery, and carrots to the pot and sauté until the vegetables are soft.
3. Add the browned chicken back into the pot, along with the bay leaf, water, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 1 hour.
4. While the soup is simmering, prepare the matzo balls. In a large bowl, mix together the matzo meal, eggs, vegetable oil, salt, and pepper until a dough forms.
5. Cover the bowl and refrigerate for 30 minutes.
6. After 30 minutes, remove the bowl from the refrigerator and roll the dough into small balls.
7. Bring a pot of salted water to a boil, then reduce the heat to medium. Add the matzo balls to the pot and let them cook for 30 minutes.
8. Once the soup has cooked for 1 hour, remove the chicken from the pot and shred the meat. Return the shredded chicken to the pot and continue to simmer the soup for another 30 minutes.
9. Once the matzo balls have cooked for 30 minutes, remove them from the pot and add them to the chicken soup.
10. Serve hot and enjoy!
Tips for a Perfect Angel Family Chicken Soup with Matzo Balls
- Skim any foam off the surface of the soup during cooking to ensure a clear and flavorful broth.
- Do not overwork the matzo ball dough, as this can lead to tough and rubbery matzo balls.
- Cook the matzo balls for the full 30 minutes, as this is necessary for them to cook through and become light and fluffy.
- Season the soup to taste with salt and pepper, as this is essential for a flavorful soup.
- Feel free to add additional vegetables, such as potatoes or parsnips, to the soup for added flavor and nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
Conclusion
The Angel Family Chicken Soup with Matzo Balls is a beloved Jewish recipe that has been passed down through generations. This soup is a perfect representation of Jewish comfort food and is a go-to recipe for cold winter evenings or during the Jewish holidays. It is a simple recipe with basic ingredients that can be easily adapted to one's personal preference. This recipe is not just a simple soup, it is a cultural tradition that has been cherished by families for generations.
Angel family chicken soup with matzo balls is a classic Jewish recipe that is not only delicious but also incredibly satisfying. This comforting soup is perfect for any occasion, whether it's a family gathering, a holiday celebration or simply a cozy night in. The soup is made up of tender chicken, fresh herbs, and loads of vegetables, all simmered together to create a rich and flavorful broth. Additionally, soft and fluffy matzo balls are prepared to give the soup an extra touch of comfort.