Saffron Chicken Broth With Spinach Matzo Balls Recipes

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THE BEST MATZO BALL SOUP RECIPE



The Best Matzo Ball Soup Recipe image

We've tested every trick in the book to figure out exactly how to make the perfect matzo balls-whatever that means to you.

Provided by Daniel Gritzer

Categories     Lunch     Dinner     Entree     Side Dish     Snack     Appetizer     Appetizers and Hors d'Oeuvres     Soups and Stews

Time 1h45m

Yield 4

Number Of Ingredients 10

4 large eggs, beaten
1/4 cup seltzer or water (see note)
1/4 cup Schmaltz (rendered chicken fat) or neutral oil like vegetable or canola oil (see note)
1 cup matzo meal
1/8 to 1 teaspoon baking powder (optional; see note)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
3 quarts good-quality homemade chicken stock , divided
Finely diced carrot and celery, for garnish
2 fresh dill sprigs, plus picked fresh dill fronds for garnish

Steps:

  • Meanwhile, divide stock evenly between two pots, season both with salt, and bring to a simmer. Add diced carrots and celery and dill sprigs to one pot and simmer until just tender; discard dill sprigs and keep warm.

Nutrition Facts : Calories 683 kcal, Carbohydrate 75 g, Cholesterol 208 mg, Fiber 2 g, Protein 30 g, SaturatedFat 5 g, Sodium 1426 mg, Sugar 12 g, Fat 28 g, ServingSize Serves 4, UnsaturatedFat 0 g

SEPHARDIC CHICKEN SOUP WITH SOFRITO AND HERBED MATZO BALLS



Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 10 to 12 servings

Number Of Ingredients 22

8 large eggs
2 teaspoons canola oil
2 teaspoons extra-virgin olive oil
1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
1/4 cup water
1/3 cup freshly chopped parsley leaves
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
2 cups matzo meal
2 1/4 teaspoons baking powder
1 (3 1/2 to 4-pound) chicken
4 quarts chicken stock
2 tablespoons extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice
1/2 cup quartered cherry or grape tomatoes
1/2 cup diced (1/4-inch) red bell pepper
1/2 cup diced (1/4-inch) green bell pepper
2 tablespoons freshly chopped cilantro leaves
4 garlic cloves, minced
Small pinch saffron
1 teaspoon hot red pepper sauce, optional

Steps:

  • To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
  • Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
  • Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
  • While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
  • When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
  • Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

SEPHARDIC CHICKEN SOUP WITH SOFRITO AND HERBED MATZO BALLS



Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls image

Provided by Bobby Flay

Categories     main-dish

Time 3h13m

Yield 10 to 12 servings

Number Of Ingredients 23

8 large eggs
2 teaspoons canola oil
2 teaspoons extra-virgin olive oil
1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
1/4 cup water
1/3 cup freshly chopped parsley leaves
2 tablespoons kosher salt
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
2 cups matzo meal
2 1/4 teaspoons baking powder
Soup:
1 (3 1/2 to 4-pound) chicken
4 quarts chicken stock
2 tablespoons extra-virgin olive oil
1 small yellow onion, cut into 1/4-inch dice
1/2 cup quartered cherry or grape tomatoes
1/2 cup diced (1/4-inch) red bell pepper
1/2 cup diced (1/4-inch) green bell pepper
2 tablespoons freshly chopped cilantro leaves
4 garlic cloves, minced
Small pinch saffron
1 teaspoon hot red pepper sauce, optional

Steps:

  • To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.
  • Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.
  • Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup's flavor.
  • While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.
  • When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)
  • Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

MOROCCAN SAFFRON CHICKEN



Moroccan Saffron Chicken image

You'll be tempted to eat this tender, flavorful chicken right from the pot, but it's best served on a bed of Recipe#414811 CREDIT: Christine Benlafquih http://moroccanfood.about.com/od/maindishes/r/Saffron_Chicken.htm

Provided by Annacia

Categories     < 4 Hours

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

1 whole chicken, cut into pieces and skin removed
2 large sweet onions, chopped medium
1 tablespoon ground ginger
1 teaspoon white pepper
1/2 teaspoon black pepper
2 sticks cinnamon
1 teaspoon saffron thread, crumbled
1 teaspoon turmeric
1 1/2-2 teaspoons salt
1/4 cup butter
1/4 cup olive oil
1/4 cup fresh cilantro, chopped

Steps:

  • Mix all ingredients in a Dutch oven or heavy-bottomed pot.
  • Cover, and cook over medium to medium-high heat, stirring occasionally, for about 1 hour, or until the chicken is very tender and pulls easily off the bone.
  • Do not add water, and be careful not to burn the chicken.
  • Reduce the liquids until they are mostly oils.
  • Discard the cinnamon sticks, and taste for seasoning. (The sauce should be a bit salty and peppery.).

Nutrition Facts : Calories 982.1, Fat 78.2, SaturatedFat 24.4, Cholesterol 274.3, Sodium 1205.1, Carbohydrate 9.1, Fiber 1.8, Sugar 3.3, Protein 58.5

SPINACH MATZO BALLS



Spinach Matzo Balls image

Provided by Susie Fishbein

Categories     Food Processor     Egg     Appetizer     Passover     Spinach     Kosher     Kosher for Passover     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 large matzo balls

Number Of Ingredients 4

2 large eggs, plus 1 egg white
2 tablespoons olive oil
3 ounces fresh baby spinach leaves
1 cup matzo ball mix (usually both bags out of a box).

Steps:

  • In a medium bowl whisk the eggs and the oil.
  • In the bowl of a food processor fitted with a metal blade, process the spinach until puréed. Squeeze the water out of the spinach.
  • Add the spinach purée into the egg mixture. Whisk to incorporate.
  • Sprinkle in 1 cup (2 bags) of the matzo ball mix. Stir in with a fork, mixing as little as possible. Don't overwork it. Chill in freezer for 20 minutes.
  • Meanwhile, bring a pot of water or chicken stock to a boil.
  • Wet your hands in a bowl of cold water. Using your hand, and manipulating as little as possible, scoop out a ping-pong-ball size of the mixture. Form into a ball with your fingertips, using no real pressure. Bring the water down to a simmer. Drop the balls into the water. Cover the pot and simmer for 20 minutes.

CHICKEN MATZO BALL SOUP



Chicken matzo ball soup image

This warming chicken broth is a traditional Jewish recipe that reminds Jamie Cullum of home. Try it with challah bread for a filling family meal

Provided by Jamie Cullum

Time 4h30m

Number Of Ingredients 13

1 chicken with extra giblets (use kosher chicken, if you like)
3 chicken stock cubes (use kosher stock, if you like)
1 bay leaf
10 peppercorns
4 carrots , sliced
2 onions , peeled, root intact
2 celery sticks , sliced
1 swede , peeled and cut into chunks
½ small pack parsley , roughly chopped
challah bread , to serve (optional)
1 ½ tbsp fat from the chicken soup
1 egg , beaten
100g matzo meal

Steps:

  • Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.
  • Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.
  • Leave the soup to cool a little, then transfer to the fridge overnight.
  • Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.
  • Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.
  • Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

Nutrition Facts : Calories 375 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 1.4 milligram of sodium

HOMEMADE CHICKEN BROTH FOR MATZO BALL SOUP



Homemade Chicken Broth for Matzo Ball Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 35m

Yield About 2 1/2 quarts

Number Of Ingredients 6

4 medium carrots, cut into thirds
5 pounds chicken bones, such as wings, necks, and backs, rinsed
3 stalks celery, cut into thirds
2 medium yellow onions, halved
5 whole black peppercorns
1 bay leaf

Steps:

  • Make broth: Add chicken bones, large carrot pieces, celery, onions, peppercorns, and bay leaf to a large pot. Fill with enough cold water to cover ingredients by 2 inches and bring to a rapid simmer over medium-high. Reduce to a gentle simmer and cook 2 hours. Strain through a fine-mesh sieve and discard solids. Let broth cool, then refrigerate in an airtight container, 5 days (or freeze up to 6 months).

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