Best Chicken Ball Recipes

CHICKEN CHEESE BALL

Steps:

• In a medium bowl, combine cream cheese, ranch dressing mix and chicken. Form the mixture into a ball.
• On a cutting board or a piece of wax paper, spread the chopped pecans. Roll the ball in the pecans until it is fully coated. Wrap the ball in plastic and chill for at least one hour.

CHICKEN MATZO BALL SOUP

Steps:

• Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours., Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.), Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes., In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes., Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.

CHICKEN MATZO BALL SOUP

Steps:

• In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
• Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.

CHICKEN MATZO BALL SOUP

Steps:

• Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
• Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
• Leave the soup to cool a little, then transfer to the fridge overnight.
• Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
• Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
• Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

BUFFALO CHICKEN CHEESE BALL

Steps:

• In a large bowl, beat cream cheese, wing sauce and dressing mix until smooth. Add chicken, jalapeno and, if desired, blue cheese; beat until combined. Refrigerate, covered, at least 1 hour., Spread shredded cheese on a large piece of plastic wrap. Shape cream cheese mixture into a ball; roll in shredded cheese to coat evenly. Wrap in plastic; refrigerate at least 1 hour. Serve with celery and additional blue cheese and Buffalo wing sauce.

8-BALL ZUCCHINI STUFFED WITH CHEESY CHICKEN AND RICE

Steps:

• Cover chicken breasts with salted water and brine in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from brine and pat dry. Season with chili powder, garlic powder, salt, and pepper.
• Grill until browned and no longer pink in the center, 15 to 20 minutes, flipping halfway through cooking time. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• While chicken is cooking, bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Cut tops off the zucchini and scoop out the seeds. Set aside.
• Heat butter in a medium saucepan over medium heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Add flour; cook and stir until browned, about 1 minute. Pour in milk; season with salt and pepper. Continue to cook and stir constantly until it starts to thicken. Stir in Cheddar cheese until melted.
• Cut cooked chicken into bite-sized pieces. Stir chicken and rice into the cheese sauce. Fill zucchini with the cheesy mixture and place on a baking sheet.
• Bake in the preheated oven until softened, 20 to 25 minutes. Serve.

CURRIED CHICKEN CHEESE BALL

Steps:

• In a bowl, beat cream cheese, marmalade, curry powder, salt if desired and pepper until smooth. Stir in the chicken, onions and celery. Shape into a large ball. Roll in almonds or parsley. Cover and chill. Serve with crackers.

CREAM CHEESE CHICKEN BALL

Steps:

• Combine cream cheese and ranch dressing mix. Add chicken and cheddar cheese. Mix well.
• You can shape this into a ball and roll it in chopped pecans or just serve as a spread.
• Can be served immediately or can be refrigerated until ready to serve.
• Serve with crackers.

BUFFALO CHICKEN CHEESE BALL

Steps:

• Stir cream cheese until smooth. Mix in chicken until well incorporated. Add Buffalo sauce, mayonnaise, garlic, and ranch dressing mix; mix well.
• Scoop onto plastic wrap. Wrap and roll into a tight ball. Refrigerate for 8 hours, or overnight.

CHICKEN CHEESE BALL

Steps:

• Mix all ingredients (except the shredded cheese).
• Shape into a ball and refrigerate until firm, roll in shredded cheese.

SUPER EASY CREAM CHEESE CHICKEN BALL

Steps:

• Mix well and form ball. May roll in nuts, parsley, chopped nuts, etc. for decoration.

BUFFALO CHICKEN CHEESE BALL

Steps:

• Combine all ingredients in a bowl. Form into a ball and roll in the shredded cheddar to coat. Wrap in plastic wrap and chill for atleast 1-2 hours before serving. Serve with crackers, carrot sticks, and/or celery.

BUFFALO CHICKEN CHEESE BALL RECIPE - (4.1/5)

Steps:

• In a medium bowl, combine chicken, jalapeno and hot sauce Form into a ball, and then roll in the cheeses to coat. Wrap in plastic wrap and chill at least an hour before serving. Serve with tortilla chips, pretzels, crackers, or chopped vegetables.

RANCH CHICKEN CHEESE BALL WITH PECANS

Steps:

• 1. Combine chicken, salad dressing mix, dried onion and cream cheese in a mixing bowl, beat at medium speed with an electric mixer just until blended. Shape into a ball and roll in pecans and chopped parsley. Cover and chill. Serve with crackers.

RANCH CHICKEN CHEESE BALL WITH PECANS

Steps:

• Combine chicken, salad dressing mix and cream cheese in a mixing bowl, beat at medium speed with an electric mixer just until blended.
• Shape into a bowl and roll in pecans.
• Cover and chill.
• Serve with crackers.

CHICKEN CURRY CHEESE BALL

Steps:

• Mix first seven ingredients together in a large bowl in the order given. Chill several hours (3 hours, minimum for flavors to meld). Shape into a ball and roll in the parsley. Chill until ready to serve. Serve with crackers.

CHICKEN-MATZO BALL SOUP

Steps:

• In small bowl, stir eggs, oil, parsley, salt and ginger until blended. With hand mixer, beat until mixture is light and fluffy. Add matzo meal and water; stir until smooth. Cover; refrigerate 1 hour.
• Meanwhile, in 4-quart saucepan or Dutch oven, heat all soup ingredients to boiling over medium-high heat. Lightly form matzo ball mixture into 15 (1-inch) balls. Drop matzo balls into boiling soup. Reduce heat to medium low; cover and simmer 25 to 30 minutes or matzo balls are thoroughly cooked.

HOMEMADE CHICKEN BROTH FOR MATZO BALL SOUP

Steps:

• Make broth: Add chicken bones, large carrot pieces, celery, onions, peppercorns, and bay leaf to a large pot. Fill with enough cold water to cover ingredients by 2 inches and bring to a rapid simmer over medium-high. Reduce to a gentle simmer and cook 2 hours. Strain through a fine-mesh sieve and discard solids. Let broth cool, then refrigerate in an airtight container, 5 days (or freeze up to 6 months).

MATZO BALL SOUP AND CHICKEN SALAD

Steps:

• For the soup: Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender.
• For the Matzo Balls: Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes.
• Strain the soup, reserving the chicken (for the chicken salad) and the carrots. Place the matzo balls into the strained soup. Serve the matzo ball soup with the carrots.
• For the chicken salad: Mix chicken, eggs and mayonnaise together. The amount of mayonnaise may vary depending on the amount of chicken. Season with garlic powder and salt and pepper, to taste. The garlic powder is the trick to making it taste so good. Top with toasted slivered almonds (optional).

GRILLED MINI CHICKEN BALL SALAD WITH OVEN-DRIED TOMATOES

Steps:

• Prepare a hot grill. Soak wooden skewers for 5 minutes to prevent them from burning.
• Skewer each ball in the center using 3 balls per skewer. Place the skewers on the hot grill and cook, turning them so that the balls are hot and charred on all sides, for about 5 minutes total.
• Meanwhile, combine the watercress, cherry tomatoes, beans, and onions in a large bowl. Dress with the apple cider vinaigrette, making sure to lightly toss the salad mixture but thoroughly incorporate the dressing.
• Transfer the salad to a large platter or individual bowls and top with the hot chicken balls.
• Oven-Dried Cherry Tomatoes
• Preheat the oven to 275°F.
• Combine the cherry tomatoes, thyme, garlic, salt, and olive oil in a large mixing bowl and toss to thoroughly coat the tomatoes.
• Spread out the tomatoes on a large rimmed baking sheet. Bake until the tomatoes are shriveled and sweet but not browned, about 1 1/2 hours. Rotate the pan every 30 minutes for even cooking.