MATZO BALL GREEN CHILI CHICKEN SOUP

Matzo Ball Green Chili Chicken Soup image

Provided by JoSele Swopes

Time 2h5m

Number Of Ingredients 19

Previous Next

7 c fat-free, less-sodium chicken broth, divided
1 1/2 c unsalted matzo meal
2 Tbsp minced fresh onion
3 Tbsp vegetable oil
1/2 tsp salt, divided
2 large large egg yolks
1 clove garlic, minced
4 c chopped onion
4 c water
1 1/2 c chopped carrot
1 1/2 c chopped celery
10 clove garlic, crushed
2 c green chili, chopped
2 Tbsp thyme sprigs
2 Tbsp parsley sprigs
2 Tbsp rosemary sprigs
3 can(s) chicken breast (shredded + broth)
2 Tbsp chopped fresh dill
WATER TO DIP HANDS IN TO SHAPE MATZO BALLS WITH

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.