Chef Michael Smith Homemade Chicken Soup With Matzo Balls Recipes

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CHEF MICHAEL SMITH HOMEMADE CHICKEN SOUP WITH MATZO BALLS



Chef Michael Smith Homemade Chicken Soup With Matzo Balls image

This is an AMAZING recipe I saw on Chef Michael Smith's show Chef at home. Made it for my family who has a bit of a cold at the moment and they loved it. It was so restorative and healing they felt instantly better.

Provided by Shandibear

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 14

1 chicken carcass, meat removed and reserved for another time
3 carrots, cubed
3 stalks celery, cubed
1 bunch fresh parsley
4 eggs
4 teaspoons vegetable oil
1/2 teaspoon nutmeg
1 cup matzo meal
salt and pepper
chicken broth
1 inch piece ginger, grated
2 cups baby spinach leaves
3 green onions, sliced
1 cup bean sprouts

Steps:

  • Roast chicken carcass in 400 degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain.
  • For the matzo balls:.
  • Whisk together eggs, oil, nutmeg, and salt and pepper to taste.
  • Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.
  • For the soup base:.
  • Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes: they are done when they float to the top. Add ginger, spinach, onions, and bean sprouts and stir to wilt, just prior to serving.

Nutrition Facts : Calories 181.2, Fat 7, SaturatedFat 1.6, Cholesterol 141, Sodium 108.6, Carbohydrate 22.4, Fiber 3, Sugar 3.2, Protein 7.8

MATZO BALL SOUP



Matzo Ball Soup image

This traditional matzo ball soup recipe is worth the extra effort. If you prefer, you can add egg noodles instead of matzo balls. -Julia Sherman, New Market, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 2h10m

Yield 12 servings.

Number Of Ingredients 14

1 broiler/fryer chicken (3 to 4 pounds)
1 can (14-1/2 ounces) chicken broth
1-3/4 teaspoons kosher salt, divided
1 pound carrots, coarsely chopped
6 celery ribs, coarsely chopped
1/2 cup coarsely chopped sweet onion
2 garlic cloves, minced
1/4 teaspoon white pepper
1/4 cup minced fresh parsley
MATZO BALLS:
2 eggs
2 tablespoons canola oil
1 package (5 ounces) matzo ball mix
1/4 cup finely chopped onion

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.

Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 509mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

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