Best Chicken Matzo Ball Soup Recipes

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.

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).

STUFFED MATZO BALL SOUP WITH CHICKEN AND APPLES

Steps:

• Make the matzo balls:
• In a medium bowl, combine the matzo meal, oil, salt, pepper, and nigella seeds. Add 1 cup boiling water and mix well to incorporate. Add the egg, incorporating quickly to avoid partially cooking it. Using wet hands, form the dough into 12 equal-size disks and reserve.
• In a medium bowl, combine the chicken, fennel, orgeat or almond extract, salt, and pepper. Using wet hands, form the mixture into 12 equal-size balls. Place a ball of filling on a matzo-meal disk and pinch and roll the edges together to form a ball. Repeat with remaining filling and matzo-meal disks.
• Cook the matzo balls:
• Bring a large pot of salted water to a boil. Gently add the stuffed matzo balls, reduce heat, cover, and simmer until matzo balls are cooked through and float, 20 to 25 minutes.
• Cook the apples:
• In a medium saucepan over medium-high heat, heat the oil. Add the apples and sauté until slightly softened, about 5 minutes. Add the Calvados and stir, scraping up any bits on the bottom of the pan, until most of the Calvados has evaporated, about 2 minutes. Remove apples from pan and reserve.
• Assemble the soup:
• In a pot, heat the broth until just simmering. Divide the apples among four soup bowls, then ladle broth and matzo balls into each bowl. Garnish with nigella seeds before serving.

MATZO BALL GREEN CHILI CHICKEN SOUP

Steps:

• 1. Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
• 2. While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 9 ingredients (chopped onion chicken breast); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.
• 3. Slightly dampen your hands each time you shape your Matzo Balls Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.

MATZO BALL SOUP WITH CHICKEN

Steps:

• Start by preparing the matzo balls- empty the package into a bowl and add both eggs, a pinch of salt and the vegetable oil. Stir until incorporated, cover and refridgerate for 15 minutes, no longer than 20.
• While you're free, peel the carrots, and chop them with the celery making sure the carrots are a little bigger than the celery because they take longer to get tender. I also chop the onion at this time, very small.
• In a stock pot, drop the butter and let it melt on medium high heat, then add the onions andabout a tsp of salt and pepper. Sweat the onions for a few minutes and then add the carrots and celery. Then cover for 5 minutes, stir and re-cover. (I do this to make the onions basically disintigrate but you can omit the onions and simply boil the carrots and celery in chicken broth if you want)
• It probably has been about 15-20 minutes so it's time to roll the matzo balls! Get your hands wet and keep a bowl of water to the side to dip your fingers(trust me). The package says you'll get 9-12 matzo balls but I like them a little smaller so I get about 1 tbsp of the mix and roll it.(makes closer to 16 this way, I have also used 2 packages and gotten about 25-30) TIP:1. after you remove the mix fromt he fridge DO NOT STIR!! Also make sure you don't roll them too rough because your matzo balls will be too dense(yuck)
• After that, put the matzo balls back in the fridge. Then dump the chicken broth and remaining seasonings into the veggies and pump the heat to high and cover, so it boils faster. Once it starts to boil, lower the heat back to medium high and drop the matzo balls in and cover for 10 minutes. Then stir (very gently) and cover for another 5-10 minutes.
• Everything in the pot should be tender now so you can add the pulled chicken to the pot and reduce the heat to low. The chicken will re-heat quickly so you can serve it right now it you want! This soup is so good and low in sodium so very healthy :)

CROCK POT CHICKEN MATZO BALL SOUP RECIPE - (4.1/5)

Steps:

• 1. Add first 10 ingredients (chicken through salt) to a slow cooker and stir to combine. Cook covered on low heat for 8 hours. 2. Once cooked, remove the chicken with a slotted spoon and discard the bones. The chicken should just fall apart, but if there are large pieces, use a fork to shred. Then return chicken to the soup. 3. Meanwhile, in a separate bowl, stir together the matzo ball mix, vegetable oil and eggs until combined. Refrigerate for 15 minutes to chill. Then remove and shape the mix into 1-inch balls. 4. Carefully place the balls back in the soup, and cover and cook for an additional 20 minutes. 5. Season the soup one final time with additional salt and pepper if needed. Then serve!