Ritas Family Matzo Ball Noodle Soup Recipes

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MATZO BALL SOUP



Matzo Ball Soup image

Provided by Food Network Kitchen

Time 4h20m

Yield 6 servings

Number Of Ingredients 20

1 3-to-4-pound chicken
3 stalks celery, halved
2 medium carrots, halved
1 onion, halved
5 plum tomatoes, quartered
3 sprigs parsley
3 sprigs dill
1 teaspoon coriander seeds
1 teaspoon black peppercorns
2 whole cloves
Kosher salt
4 large eggs
3 tablespoons grated shallot or onion, squeezed dry
1 small clove garlic, finely grated
1 teaspoon finely grated lemon zest
1/4 teaspoon ground ginger
1 tablespoon finely chopped fresh dill, plus small sprigs for topping
1 tablespoon minced fresh parsley
1 cup matzo meal
Kosher salt

Steps:

  • Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.) Skim off the fat, reserving 2 tablespoons fat for the matzo balls.
  • Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.
  • Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.

Nutrition Facts : Calories 130 calorie, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 124 milligrams, Sodium 242 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 6 grams, Sugar 1 grams

MATZO BALL SOUP



Matzo Ball Soup image

"This dish is based on my grandmother's recipe. It was the first thing I ever learned to cook."

Provided by Andrew Zimmern

Time 3h10m

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 quarts low-sodium chicken stock or broth
1 3-pound chicken, trussed
1 1/4 cups matzo meal
1/2 teaspoon granulated garlic
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
5 large eggs (3 separated)
1/4 cup melted chicken fat (schmaltz) or vegetable oil
1/4 cup minced onion
1 tablespoon vegetable oil, for forming the matzo balls
4 large sprigs dill
4 large sprigs parsley
1 large carrot, thinly sliced
2 celery stalks, thinly sliced
1 small onion, cut into 1/2-inch dice
1/4 pound rutabaga, peeled and cut into 1/2-inch dice
Kosher salt and freshly ground pepper

Steps:

  • Make the stock.
  • In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours.
  • Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot.
  • Skim the fat off the surface of the stock using a spoon.
  • Make the batter.
  • Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining egg whites until no streaks remain.
  • Form the matzo balls.
  • Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Using the oil-and-water mixture to keep your hands moist, roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12). Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly.
  • Make the soup.
  • Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup and cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper.

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