Ritas Family Matzo Ball Noodle Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MATZO BALL SOUP



Matzo Ball Soup image

This is a classic matzo ball soup. Using chicken fat from the broth as well as seltzer creates incredibly light and fluffy matzo balls. This one-pot dish will certainly cure whatever ails you!

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 13

1 whole chicken (3 to 4 pounds)
4 cloves garlic, lightly crushed
3 bay leaves
1 teaspoon black peppercorns
Kosher salt
3 celery stalks, halved crosswise
2 medium carrots, peeled and halved crosswise
1 small onion, peeled and halved
3 sprigs fresh parsley
4 large eggs
1/3 cup plain seltzer water
2 tablespoon finely chopped fresh dill, plus small sprigs for garnish
1 cup matzo meal

Steps:

  • Place the chicken in a large pot so it fits snugly and fill the pot with enough water to cover the chicken by 1 inch. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook for 15 minutes, using a ladle to skim the foam that rises to the surface. Add the garlic, bay leaves, peppercorns and 1 tablespoon plus 1 teaspoon salt and continue cooking for another 30 minutes. Skim any fat that rises to the surface and reserve. You should have about 1/4 cup -- if necessary, add vegetable oil to equal 1/4 cup and set aside to cool slightly. Add the celery, carrots, onion and parsley sprigs to the pot and continue to cook until the vegetables are soft and the chicken is tender but not falling apart, about 45 minutes.
  • Meanwhile, whisk together the eggs and chicken fat in a medium bowl, then stir in the seltzer, chopped dill, matzo meal and 1 1/2 teaspoons salt until combined; cover and refrigerate. Chill until the mixture is firm, at least 30 minutes and up to 2 hours.
  • When the chicken is cooked, carefully remove it from the broth with a slotted spoon and place on a rimmed baking sheet along with the vegetables; let cool. Return the broth to a simmer. Scoop heaping tablespoons of the matzo mixture, using your hands to gently roll them into balls (wet your hands to prevent sticking). Carefully drop the matzo balls into the simmering broth. Cover and simmer on low until the matzo balls are completely cooked through and fluffy, about 1 hour.
  • While the matzo balls cook, pick the meat from the chicken and roughly chop it, discarding the skin and bones. Slice the celery and carrots into 1/4-inch-thick pieces and discard the onion and aromatics.
  • When ready to serve, return the chicken, celery and carrots to the broth. Increase the heat to high to bring the soup to a simmer, then remove from the heat. Gently ladle the soup in to serving bowls, being careful not to break up the matzo balls. Top with fresh chopped dill and serve.

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 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

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.

More about "ritas family matzo ball noodle soup recipes"

BEST MATZO BALL SOUP RECIPE - HOW TO MAKE JOAN …
Feb 28, 2022 Directions. Soup: In a large pot, place the chicken and pour in enough water to cover by about 2 inches (about 4 quarts of water). Bring to a boil.
From food52.com


KASHA VARNISHKES (BUCKWHEAT, BOW TIES AND ONIONS) RECIPE - NYT …
5 days ago In the 1880s, this simple yet beloved dish of buckwheat (kasha), onion and bow tie noodles (varnishkes) came to New York’s Lower East Side with Eastern European Jewish …
From cooking.nytimes.com


RITAS FAMILY MATZO BALL NOODLE SOUP RECIPES
Steps: Place raw chicken in a large stockpot. Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or …
From tfrecipes.com


MATZO BALL SOUP SECRETS - LAIST
2 days ago They use a 100-year-old recipe for its soup, which includes matzo balls, noodles, chicken, onions, carrots, celery, and parsnips. Her grandfather first opened Canter’s in 1924 in …
From laist.com


CHICKEN AND MATZO BALL SOUP RECIPE - THE REBEL CHICK
Jan 8, 2024 Instructions. Clean the chicken and place into a large stock pot. Cover with 4 quarts of water. Boil. Let the chicken boil for 10-15 minutes. You’ll want to skim the foam that forms off the top every few minutes.
From therebelchick.com


EASY MATZO BALL SOUP RECIPE ANYONE CAN MAKE
Apr 20, 2016 Matzo ball soup is a classic Jewish recipe that’s been around for thousands of years. Matzo balls are ball-shaped dumplings that are served in a chicken soup. Matzo ball ingredients are matzo meal, eggs, oil and water. …
From melaniecooks.com


LEGENDARY LA DELIS SPILL THEIR MATZO BALL SOUP SECRETS | LAIST
2 days ago They use a 100-year-old recipe for its soup, which includes matzo balls, noodles, chicken, onions, carrots, celery, and parsnips. Her grandfather first opened Canter’s in 1924 in …
From laist.com


MATZOH BALL SOUP RECIPE - FOOD NETWORK
For the chicken stock: Wash the chickens thoroughly with cold water. Combine the chickens, carrots, celery and onions in a large stockpot. Place the parsley, thyme sprigs, peppercorns if using ...
From foodnetwork.com


RITA'S FAMILY MATZO BALL NOODLE SOUP RECIPE | FOOD NETWORK
Summer Pasta with Grilled Eggplant Sauce. Gazpacho. Tofu Lettuce Wraps
From foodnetwork.cel28.sni.foodnetwork.com


RITA'S FAMILY MATZO BALL NOODLE SOUP RECIPE - YUMMLY
Rita's Family Matzo Ball Noodle Soup With Chicken, Water, Celery, Carrots, Spanish Onion, Salt, Ground Black Pepper, Garlic Powder, Chicken Stock, Large Eggs ...
From yummly.com


MATZO BALL SOUP - THE DARING GOURMET
Mar 15, 2024 Pour the chicken broth into a large pot. Add the carrots, celery, salt and pepper. Bring to a boil. Reduce it to a simmer and carefully lower the matzo balls into the broth.
From daringgourmet.com


MATZO BALL SOUP - TASTES BETTER FROM SCRATCH
Feb 10, 2024 Make Broth: (Can be made ahead*) Add chicken to an 8-quart or larger stock pot.Add celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover the ingredients with about 3.5 quarts (14 cups) cold water.
From tastesbetterfromscratch.com


THE BEST EASY CHICKEN MATZO BALL SOUP RECIPE …
Mar 29, 2023 Heat the oil in a 5-quart Dutch oven over high heat. Once hot, add the chicken, skin-side-down. Sprinkle on the salt and black pepper. Sear until the chicken skin is golden brown, about 2 to 4 minutes, and then flip the chicken …
From anediblemosaic.com


MATZO BALL SOUP RECIPE - CHEF'S RESOURCE RECIPES
Make the matzo balls: Stir the matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls. Return the broth to a boil: …
From chefsresource.com


MASTERING MATZO BALLS - LAIST
2 days ago They use a 100-year-old recipe for its soup, which includes matzo balls, noodles, chicken, onions, carrots, celery, and parsnips. Her grandfather first opened Canter’s in 1924 in …
From laist.com


19 FORGOTTEN RECIPES THAT NO ONE MAKES ANYMORE
6 days ago Classic Jewish Chicken Soup Recipe. Photo credit: At the Immigrant's Table. This soup combines chicken, carrots, celery, and onions simmered in a rich broth. It takes around …
From immigrantstable.com


EASY MATZO BALL SOUP - SMALL TOWN WOMAN
Dec 16, 2020 What are Matzo Balls? They are Jewish soup dumplings made from Matzo crackers, eggs and oil (or chicken fat also known as schmaltz). Unlike the dumplings in Chicken and Dumplings that are made from flour, butter and …
From smalltownwoman.com


THIS INSTANT MATZAH BALL SOUP IS GENUINELY INCREDIBLE
Dec 10, 2024 Could instant matzah ball soup ever truly rival bubbe’s? Photo credit Mark Weinberg; Prop stylist Brooke Deonarine. This fall, I was able to find out. Nathan launched …
From myjewishlearning.com


HEARTY MATZO BALL SOUP RECIPE: THE ULTIMATE COMFORT FOOD - CHEF …
This Soup recipe is a deeply comforting and traditional dish, beloved for its rich flavors and nourishing qualities. It combines homemade chicken broth with tender, herbed matzo balls, ...
From chefjeanpierre.com


KENNY AND ZIGGY'S CHICKEN MATZO BALL SOUP RECIPE
For the chicken soup: Place chicken, celery, carrots, onion, dill, parsley, pepper and salt to taste in a pot and cover with water. Let soup simmer for 1 hour and 15 minutes.
From foodnetwork.com


RITA'S FAMILY MATZO BALL NOODLE SOUP RECIPE | FOOD …
This mouth-watering recipe is ready in just 1 hour and 35 minutes and the ingredients detailed below can serve up to 12 people.
From foodnetwork.co.uk


Related Search