Best Chicken Soup With Matzo Balls Recipes

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CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

Provided by Food Network

Categories     appetizer

Time 2h35m

Yield 8 servings

Number Of Ingredients 14

2 cups matzo meal
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon ground white pepper
1 tablespoon onion powder 8 extra-large eggs
1/2 cup schmaltz or vegetable oil
1 cup small diced onions
1/2 cup small diced carrots
1/2 cup small diced celery
2 tablespoons schmaltz or vegetable oil
4 quarts good-quality chicken stock
2 bay leaves
Kosher salt and black pepper
1 cup cooked fine egg noodles
1 cup shredded cooked chicken breast meat

Steps:

  • For the matzo balls: Combine the matzo meal, salt, pepper and onion powder in a large bowl. Combine the eggs and schmaltz in a second large bowl. Very gently mix the wet ingredients into the dry ingredients. Cover and refrigerate for one hour.
  • Bring a large pot of water to boil and season well with salt.
  • Using wet hands, form the matzo mixture into 1 1/2-ounce balls. (Be gentle: overmixing can result in tough, hard dumplings.)
  • Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes. The dumplings can be held in warm water until ready to serve.
  • For the soup: Sweat the onions, carrots and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes. Add the chicken stock and bay leaves and bring to a boil. Lower the heat and simmer until the vegetables are very tender, 20 minutes. Skim any foam or bits of food that have risen to the top. Discard the bay leaves. Add salt and pepper to taste.
  • Just before serving, add the noodles and chicken and heat through. Place 2 matzo balls in each bowl and add the soup.

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

Provided by Food Network

Categories     main-dish

Time 3h10m

Number Of Ingredients 17

1(4 to 5) pound chicken
2 to 3 quarts water
Salt and pepper, to taste
1 parsnip
1 onion, sliced
2 carrots
3 stalks celery
3 parsley sprigs
1 dill sprig
Skin of 1/2 chicken (to render 1/4 cup fat)
1 onion, cut in half
4 eggs, lightly beaten
1 cup matzo meal
Salt, to taste
Pepper, to taste
1 tablespoon seltzer
1 tablespoon chicken broth

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



Chicken Soup with Matzo Balls image

"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

3 5-pound roasting chickens
3 large yellow onions, unpeeled and quartered
6 carrots, unpeeled and halved
4 stalks celery with leaves, cut into thirds
4 parsnips, unpeeled and cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns
4 cups 1/4-inch-diced carrots
4 cups 1/4-inch-diced celery
1/4 cup minced fresh dill
1/4 cup minced fresh parsley
Matzo Balls (recipe follows)
4 extra-large eggs, separated
1/2 cup good chicken stock, plus more for cooking the matzo balls
1/4 cup rendered chicken fat, melted
1/2 cup minced fresh parsley
2 teaspoons kosher salt, plus more for egg whites
1 cup matzo meal

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



Chicken Soup With Matzo Balls image

I've been saving this since 1997 from McCall's magazine. There are 9 Passover recipes in it. The menu they gave is Gefilte Fish (no recipe), Chicken Soup With Matzo Balls, Mixed Green Salad (no recipe), Stuffed Tarragon Roast Capon With Rich Pan Gravy, Matzo Walnut and Mushroom Stuffing, Roasted Tzimmes, Asparagus With Lemon and Mint, Chocolate-Almond Torte With Strawberry Sauce, and Assorted Macaroons. One of these days I may get this made but for safe keeping I'm saving it here.

Provided by Charlotte J

Categories     Chicken

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 18

4 large eggs, well beaten
6 tablespoons seltzer water
club soda
1/4 cup vegetable oil
melted chicken fat
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
1 cup matzo meal
1 (4 lb) chicken, quartered
3 quarts cold water
6 large carrots, peeled and thinly sliced
3 stalks celery, with leaves and sliced
3 small parsnips, peeled and thinly sliced
1 large onion, cut into 8 wedges
4 sprigs parsley
1 tablespoon kosher salt
1/4 teaspoon fresh ground pepper
2 tablespoons fresh parsley, minced

Steps:

  • Matzo Balls:.
  • In medium bowl, mix eggs, seltzer, oil, salt and pepper.
  • Stir in matzo meal and refrigerate 4 hours.
  • Soup:.
  • In stock-pot, heat chicken and the water to a boil, skimming foam.
  • Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
  • Simmer, partially covered, until chicken is cooked, about 1 hour.
  • With slotted spoon, remove chicken from soup;.
  • reserve for another use.
  • Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
  • Cover; reduce heat; simmer 25 minutes.
  • Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
  • Add remaining carrots and salt.
  • Simmer, covered, 15 minutes, until carrots are tender.
  • Add minced parsley.
  • To serve:.
  • Place 1 matzo ball in each of 8 soup bowls;.
  • add 1 cup soup to each.

Nutrition Facts : Calories 671.6, Fat 43.8, SaturatedFat 11.5, Cholesterol 263.1, Sodium 1241.5, Carbohydrate 19.4, Fiber 2.5, Sugar 3.8, Protein 47.5

KOSHER CHICKEN SOUP WITH MATZO BALLS



Kosher Chicken Soup with Matzo Balls image

Delicious herbs fill the matzo balls with great flavor, and the long-simmered soup is so good. If you make it in a pressure cooker, the chicken soup can be ready in 45 minutes.

Provided by Tamar Genger

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 14h

Yield 8

Number Of Ingredients 16

1 (2 1/2 to 3 pound) whole chicken, cut up
2 small yellow onions, diced
2 stalks celery, cut into chunks
3 carrots, cut into chunks
1 bunch fresh dill
1 bay leaf
3 quarts water
⅓ cup vegetable oil
4 eggs
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh parsley
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 cup matzo meal
3 quarts water, or as needed
1 teaspoon salt

Steps:

  • To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
  • Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
  • To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step 2.
  • Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
  • Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes.
  • Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note). Transfer the cooked matzo balls to the chicken soup and heat to serve.

Nutrition Facts : Calories 510.7 calories, Carbohydrate 18.2 g, Cholesterol 147.9 mg, Fat 40.7 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 10.1 g, Sodium 860.1 mg, Sugar 2.4 g

CHICKEN SOUP WITH MATZO BALLS



Chicken Soup with Matzo Balls image

Provided by Ron Ben-Israel

Time 15h

Yield 8 to 12 servings

Number Of Ingredients 22

5 pounds chicken bones with some meat on them (backs, necks, wings, etc.)
10 cloves garlic, whole
6 celery stalks with leaves on, cut into pieces
4 carrots, large dice
4 medium onions, quartered
1 bunch fresh parsley
4 teaspoons sea salt
2 teaspoons whole peppercorn
4 cloves
2 bay leaves
1/4 cup seltzer
2 tablespoons schmaltz, at room temperature
1 1/2 teaspoons sea salt
Pinch ground pepper
4 large eggs
1/2 teaspoon baking soda
1 cup matzo meal
Carrot, sliced on the bias
Celery, sliced on the bias
Fresh dill, plucked
Cooked chicken pieces, shredded
Fresh lemon juice

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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