Best Kittencals Matzo Ball Soup Recipes

KITTENCAL'S LIGHT-AS-A-FEATHER MATZO BALLS

Steps:

• In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended.
• In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper.
• Add in the egg/oil mixture.
• Mix lightly until combined (do not over mix).
• Refrigerate for 1 hour.
• Using lightly greased hands shape the mixture into 1-inch round balls.
• Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth).
• Cover and reduce heat to low.
• Simmer for 30 minutes or until soft and tender.
• *NOTE* the balls will expand to almost double in size when cooking.

MATZO BALL SOUP

Steps:

• Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. 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)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.

MATZO BALL SOUP

Steps:

• first of all you make the matzo mixture because it has to be chilled in the refrigerator for as long as possible. i basically used the recipe on the manischewitz box container except i substituted olive oil for vegetable oil. traditionally they're supposed to be made with schmaltz. also i used seltzer water because the jews say that it makes the matzo balls lighter.
• mix together all of the ingredients in a bowl, adding the seltzer last and more lightly with your hands until uniform. don't worry that it looks to too runny because it will firm up in the fridge. Cover and refrigerate while you make the soup.
• put chicken thigh in a pot and add water until the chicken is submerged plus about 2 inches. bring to a boil then, simmer for 30 minutes.
• meanwhile, quarter the onion, chop one carrot and one stalk of celery into inch wide pieces, and crush the garlic. dice the other stalk of celery and carrot into 1/2 inch pieces and set aside for later.
• skim the top of the stock with a wire mesh spoon. add the onion, garlic and big vegetable pieces along with 1 tbsp salt. cover and simmer for an hour.
• bring a pot of water and a little salt to a boil then reduce to a simmer. fill a shallow bowl with cold water. take the out the matzo meal and form into balls with a tablespoon and your hands. make sure to dip your hands and the spoon in the water between every ball. drop each of the balls into the water then cover and let simmer for about 20 minutes. the matzo balls should expand about to 1 1/2 their original side; i made six from the mixture.
• remove the chicken from the pot and strain the soup, discarding the vegetables. return the broth to the pot and add the remaining carrots and celery. Bring to a boil then simmer for 10 minutes or until the vegetables are almost tender.
• meanwhile remove the skin from the chicken and tear the meat into shreds. add the chicken shreds back into the soup and simmer for another 5 minutes. remove from heat and taste. Add the pepper and more salt if necessary.
• test the matzo balls with a fork. you should be able to insert it without feeling any change in pressure within. transfer the balls to the soup pot with either a slotted spoon or tongs. cover and let sit for 15 minutes so that they can absorb the flavor. reheat if necessary and serve.

BETTER THAN BUBBE'S MATZO BALL SOUP

Steps:

• In pot over high heat, combine chicken with 5 quarts water or enough to cover. Bring to a boil, skimming foam as needed; reduce heat to medium-low. Meanwhile, cut half the carrots and parsnips into 2" pieces. Halve the remaining carrots and parsnips lengthwise. Cut into 1/2" pieces; set aside. To soup add celery, onion, garlic, and reserved large carrot and parsnip pieces; simmer 1 hour. Add next 4 ingredients; simmer about 30 minutes. Strain, reserving broth and chicken.
• Discard skin from chicken. Pull meat from bones; cut or tear into bite-sized pieces. Return broth to same pot over medium heat; add remaining carrots and parsnips. Simmer until vegetables are almost tender, about 10 minutes. Add chicken; heat well, about 5 minutes. Stir in last 4 soup ingredients. Cover; set aside.
• Meanwhile, in a skillet over low heat cook reserved chicken fat, stirring occasionally, until melted and solids begin to brown, 30 minutes. Strain fat, discarding solids. Measure melted fat; add enough vegetable oil to equal 1/3 cup, if necessary.
• In small pot over medium heat, combine schmaltz, eggs, salt, pepper, and seltzer . Stir in matzo meal. Cover; refrigerate at least 30 minutes.
• Fill skillet halfway with water or chicken broth. Place over high heat; bring to a boil. Reduce heat to medium. With lightly moistened hands, shape tablespoonfuls of matzo mixture into balls. Gently add to simmering water or broth.
• Cover; simmer until all matzo balls are cooked through, about 20 minutes. using a slotted spoon transfer matzo balls to soup. Let stand 15 minutes to allow matzo balls absorb flavors of soup. Reheat, if necessary, and serve.