Scallion And Ginger Matzo Ball Soup Recipes

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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.

JOAN NATHAN'S MATZO BALL SOUP



Joan Nathan's Matzo Ball Soup image

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.

Provided by Joan Nathan

Categories     appetizer

Time 4h15m

Yield About 15 matzo balls

Number Of Ingredients 9

4 large eggs
1/4 cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
1/4 cup chicken stock or vegetable stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1 to 2 tablespoons freshly grated ginger
2 tablespoons finely chopped parsley, dill or cilantro
1 teaspoon salt, more for cooking
Black pepper

Steps:

  • In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
  • To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
  • Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 60 milligrams, Sugar 0 grams, TransFat 0 grams

THROWDOWN'S MATZO BALL SOUP



Throwdown's Matzo Ball Soup image

Provided by Bobby Flay

Categories     main-dish

Time 11h55m

Yield 8 servings

Number Of Ingredients 22

6 tablespoons chicken fat
3 tablespoons finely chopped chives
4 large eggs
1/4 cup finely chopped fresh dill
2 tablespoons seltzer water
1 teaspoon sugar
1 1/4 teaspoons kosher salt
1/4 teaspoon ground black pepper
1 cup unsalted matzo meal
2 large yellow onions, quartered
3 carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
2 bay leaves
1 teaspoon white peppercorns
1 small bunch parsley
10 sprigs fresh thyme
1 (3-pound) chicken
3 lbs chicken bones, neck included
Water
2 jalapeno peppers, roasted and slit
Salt and freshly ground black pepper
Chopped fresh dill leaves

Steps:

  • For the matzo balls:
  • Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.
  • In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.
  • Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1 3/4 ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.
  • For the chicken stock:
  • Combine all ingredients in a large stockpot and add enough cold water to cover by 2-inches. Bring to a boil, over medium heat, then reduce the heat to low and simmer, skimming the scum from the stock with a ladle, every 15 minutes, for 3 hours. Strain into a large bowl and discard the solids.
  • Transfer to a large saucepan and cook until reduced by half. Add the roasted jalapenos for the last 10 minutes or of simmering, then remove. Season with salt, pepper and freshly chopped dill.

MATZOH BALL SOUP



Matzoh Ball Soup image

Provided by Food Network

Categories     appetizer

Time 3h40m

Yield 4 servings

Number Of Ingredients 13

One 5- or 6-pound hen
2 large celery stalks with leaves, chopped
2 large carrots, sliced in big chunks
1 onion, quartered
3 sprigs parsley
3 sprigs fresh dill (or 1 teaspoon dried)
Salt and pepper, to taste
4 eggs, lightly beaten
4 tablespoons chicken fat (from the above soup)
1 cup matzoh meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water

Steps:

  • Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
  • In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

MATZO BALL SOUP



Matzo Ball Soup image

Provided by Food Network Kitchen

Time 1h35m

Yield 2 to 4 servings

Number Of Ingredients 10

6 cups low sodium chicken stock, preferably homemade
1 carrot, peeled and sliced
1 rib celery, sliced
1/2 onion, peeled and chopped
1/4 cup fresh chopped parsley
1 cup matzo meal
1/4 cup chicken stock
4 eggs, separated
1/4 cup rendered chicken fat or kosher for passover vegetable oil
Salt and pepper

Steps:

  • In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender.
  • In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper. In another bowl, beat the egg whites until frothy but not stiff. Fold the egg whites into the matzo meal mixture. Refrigerate for 15 minutes. Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water. Carefully add the balls to the simmering soup as you form them. Cover the soup and cook for 30 minutes. Serve hot.

TEST KITCHEN'S FAVORITE MATZO BALL SOUP



Test Kitchen's Favorite Matzo Ball Soup image

There are no shortcuts in this classic Passover recipe: The soup, perfect for lunch or dinner, calls for homemade broth, chicken feet, and hours of simmering. But the finished soup, starring one big, fluffy dumpling, is a straight shot to the soul.

Provided by Martha Stewart

Categories     Soup Recipes

Time 1h20m

Number Of Ingredients 10

4 large eggs
1 cup matzo meal
1/4 cup seltzer
1/4 cup schmaltz (reserved from broth), melted
2 teaspoons finely grated fresh ginger
1/2 teaspoon celery seed, optional
1/4 cup finely chopped fresh dill or flat-leaf parsley (or a combination), plus more for serving
Kosher salt and freshly ground pepper
Enriched Chicken Broth
3 medium carrots, peeled and cut into 1/4-inch rounds

Steps:

  • Beat eggs in a large bowl. Stir in matzo meal, seltzer, schmaltz, ginger, celery seed, herbs, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir until combined (mixture will be loose).
  • Cover and refrigerate until mixture stiffens slightly, at least 30 minutes and up to 1 day. Place 2 cups broth in a wide pot. Add water to fill pot to 2 1/2 inches. Bring to a boil; season with 1 tablespoon salt. With dampened hands (to prevent sticking), divide chilled matzo mixture into 6 equal portions. Form each into a sphere.
  • Gently place balls in pot, one at a time. Cover and reduce heat to low to maintain a simmer (do not let boil). Cook, turning them a few times, until puffed and cooked through to center, 1 hour to 1 hour, 15 minutes.
  • Meanwhile, bring remaining 10 cups broth and carrots to a boil in a separate pot. Reduce heat to medium-low; simmer until carrots are tender, 12 to 15 minutes. Season with salt. Transfer matzo balls to serving bowls. Divide broth and carrots evenly among them; top with more herbs. Serve immediately.

MATZO BALL SOUP WITH CELERY AND DILL



Matzo Ball Soup With Celery and Dill image

Greater than the sum of its parts, matzo ball soup is a wonderful combination of three very simple things: chicken broth (golden brown, deeply savory, lightly seasoned), matzo balls (tender, eggy, schmaltzy dumplings made with ground matzo) and garnish (celery and fresh dill, lots of it). The key to keeping the chicken juicy, tender and something you're excited to eat is by gently simmering the stock (which will also keep the broth crystal clear rather than muddied). You can pick the meat from the chicken and add it back to the soup if you like, or save for next-day chicken salad. For the matzo balls, matzo meal is preferred for its fine texture, but know that you can also grind your own from matzo boards in a food processor.

Provided by Alison Roman

Categories     soups and stews, main course

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

1 (4- to 4 1/2-pound) chicken, cut into 8 pieces, or 4 to 4 1/2 pounds bone-in, skin-on chicken parts
2 large yellow onions, unpeeled, quartered
2 garlic heads, unpeeled, halved crosswise
4 celery stalks, chopped
2 large carrots, chopped
Kosher salt
1 cup matzo meal (not matzo ball mix), or 1 cup finely ground matzo boards
1/4 cup finely chopped chives
1 3/4 teaspoons kosher salt, plus more to taste
5 large eggs
1/3 cup chicken fat, grapeseed oil or unsalted butter, melted
1/4 cup club soda or seltzer
3 to 4 celery stalks, thinly sliced on a bias, plus any leaves
1/2 cup chopped dill leaves
Freshly ground black pepper

Steps:

  • Prepare the broth: Combine chicken, onions, garlic, celery and carrots in a large pot. Cover with 12 cups water and season with salt. (If your pot can't handle all that water, fill the pot with as much as you can, and add remaining water as it reduces.)
  • Bring to a strong simmer over high heat, then reduce heat to medium-low so that the broth is gently simmering.
  • Continue to gently simmer, uncovered, until the broth is extremely flavorful and well seasoned, 1 1/2 to 2 hours. Using tongs, remove breasts, thighs and legs from the pot (let any skin and bones fall into the pot), leaving everything else behind.
  • Pick the meat from the chicken, discarding any fat, skin, bones, cartilage or any drier pieces of meat that you wouldn't find delicious to eat. Set meat aside to either put back into your soup, or to use in another dish (chicken salad, etc).
  • Strain broth (you should have about 10 cups) and return to the pot. Season with salt and pepper (it should be as seasoned and delicious as you'd want it to be when serving). Keep warm, if using same day, or let cool and refrigerate overnight.
  • As broth sits, prepare the matzo balls: Combine matzo meal, chives and 1 3/4 teaspoons kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat, followed by club soda, mixing until no lumps remain. Cover with plastic wrap and refrigerate until mixture is firm and fully hydrated, at least 2 hours (and up to 24 hours).
  • Bring a large pot of well-salted water to a boil. Using your hands, roll matzo ball mixture into balls slightly smaller than the size of a ping pong ball (about 1 1/4-inch in diameter), placing them on a plate or parchment lined baking sheet until all the mixture is rolled (you should have about 24 matzo balls).
  • Add matzo balls to the boiling water and cook until floating, puffed and cooked through, 10 to 12 minutes. (You can always sacrifice one, plucking it from the broth and cutting it in half to check that it's cooked through. The texture should be uniform in color and texture, and the balls shouldn't be dense or undercooked in the center.) Using a slotted spoon, transfer the matzo balls to the chicken broth.
  • Add celery (and some of the picked chicken meat, if you desire) and season again with salt before ladling into bowls, topping with dill, celery leaves and a crack of freshly ground pepper.

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