Spring Chicken Soup With Matzo Balls Recipes

CHICKEN SOUP WITH MATZO BALLS

Steps:

• Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot and add enough water to fill the pan almost to the top, 6-8 quarts. Bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and ¼ teaspoon white pepper. Cover and simmer 3½ hours more. (Note: if you want to use the chicken in the finished soup or for another purpose, remove the chicken from the soup after 90 minutes, pull the meat off the bone and return the carcass to the pot.) Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.
• The next day, remove the pot from the refrigerator and skim most -- but not all -- of the fat from the surface of the soup. Using tongs, remove the chicken from the soup and discard. Place a colander over a large bowl or pot, and pour the soup through the colander to strain out all the vegetables. Discard the vegetables (they will be too mushy to serve with the soup). Place a fine mesh strainer over a smaller soup pot and strain the soup again to be sure the broth is clear. Discard the remaining solids. Refrigerate or freeze until ready to serve.
• Follow the instructions on the package to combine the oil and eggs in a large bowl. Stir in the package ingredients and let sit for 15 minutes.
• Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Drop the matzo balls into the boiling water. Bring back to a boil, then cover with a tight fitting lid and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or tupperware container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you're making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)
• Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. (The amount of seasoning you add will depend on your personal preference and on how much water you used. I like a well-seasoned soup, so I add about 2 tablespoons of bouillon powder, 2 teaspoons salt and ¼ teaspoon pepper -- just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.)
• Add the carrots and cooked matzo balls and simmer until the carrots are cooked and the matzo balls are hot throughout -- both are ready when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.
• Freezer-Friendly Instructions: The soup and the matzo balls can be frozen separately for up to 3 months. Defrost the soup and the matzo balls in the refrigerator for 12 hours. Reheat the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until the matzo balls are soft in the center and heated through.
• Note: The nutritional information is calculated assuming the meat from the chicken and 2 teaspoons of salt were used.

CHICKEN MATZO BALL SOUP

Steps:

• In a small bowl, mix eggs with the melted butter or margarine. Stir in matzo meal, parsley, salt, pepper, and water to form a soft dough. Cover and refrigerate for at least 30 minutes.
• Bring chicken broth and carrots to a boil in a large pot. Reduce heat to a simmer. Shape the matzo dough into 12 balls. (For easier shaping, dip hands in cold water from time to time). Drop the matzo balls into the simmering broth. Cover and cook for 30 to 40 minutes.

CHICKEN SOUP WITH MATZO BALLS

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.

SPRING CHICKEN SOUP WITH MATZO BALLS

Steps:

• Cook broth:
• Wash leeks in a bowl of cold water, agitating them to remove all sand and grit, then lift out and transfer to an 8-quart stockpot.
• Add all remaining broth ingredients to pot and bring to a boil over medium heat.
• Reduce heat and simmer, uncovered, skimming foam occasionally, 3 hours.
• Make matzo balls:
• Stir together matzo meal, parsley, dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a bowl.
• Work rendered chicken fat into mixture with your fingers until incorporated, then stir in 1/2 cup broth from chicken and yolks. Mixture will be stiff.
• Beat egg whites with a pinch of salt in another bowl until they just form soft peaks.
• Stir one-third of egg whites into matzo mixture to lighten, and then fold in remaining whites gently but thoroughly. Chill, covered, 30 minutes. If after being chilled, the matzo mixture is still not firm, add 1 tablespoon additional matzo meal.
• Finish soup:
• Transfer chicken from broth to a cutting board to cool. When cool enough to handle, tear chicken into shreds, discarding skin and bones.
• Remove carrots from broth and once cool, cut into 1/2-inch pieces.
• Line a large sieve with a double layer of dampened paper towels. Pour broth through sieve into a 5-to 6-quart pot, pressing hard on and discarding solids. Return broth to a simmer.
• With dampened hands, gently form chilled matzo mixture into roughly 1-inch balls, gently dropping them into simmering soup as formed (this should yield about 20 matzo balls; moisten hands as necessary to prevent sticking).
• Simmer matzo balls, covered, until just cooked through, about 45 minutes (To test: Halve one matzo ball. It should have a uniformly moist interior; if uncooked, it will be dry in the center).
• Stir carrots and chicken into hot soup to warm through before serving.
• Garnish with dill sprigs.

CHICKEN MATZO BALL SOUP

Steps:

• Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours., Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.), Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes., In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes., Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.

GREEN CHICKEN SOUP WITH DILL MATZO BALLS

Steps:

• For the soup:
• Place chicken, celery, carrots, onions, fennel, garlic, bay leaf, and parsley and dill with stems in a large pot. Add cold water to cover by 1". Bring to a boil over high heat, then reduce heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until chicken is very tender and falling off the bone, about 1 1/2-2 hours.
• While the soup is simmering, make the matzo balls: Using a fork, mix together the eggs, oil, matzo meal, seltzer water, dill, and 2 tsp. salt in a large bowl. Cover and refrigerate for 30 minutes.
• Meanwhile, bring a large pot of generously salted water to a boil over high heat. Reduce heat to medium-low and keep water at a simmer.
• Moisten your hands with water. Scoop out a rounded tablespoonful of chilled matzo ball batter and very gently pat into a 1" ball (avoid squeezing too hard or rolling too much). Drop into simmering water and repeat with remaining batter. Cover pot and gently simmer until matzo balls are tender and puffed, 40-45 minutes. Drain matzo balls and return to the pot; cover and keep in a warm place.
• Remove chicken and vegetables from the chicken broth with a slotted spoon and transfer to a cutting board; let rest until cool enough to handle. Meanwhile, strain broth through a fine-mesh sieve into a large bowl, discarding solids. Return the strained broth to the pot. Using your fingers, remove chicken meat from bones and shred into bite-sized pieces. Slice vegetables into bite-size pieces. Place chicken and vegetables in broth, cover pot, and set aside in a warm place until ready to serve.
• To serve, add kale to broth and bring to a simmer over medium heat. Cook, stirring occasionally, until kale softens, 3-5 minutes. Season soup generously with salt and pepper.
• Divide matzo balls among bowls and ladle soup on top. Garnish with chopped parsley and dill before serving.
• Do Ahead
• Matzo balls can be cooled to room temperature, then stored, covered, in the fridge up to 1 day. Soup can be made until just before adding kale, cooled to room temperature, then stored in a covered container in the fridge up to 1 day. Reheat, then add kale and simmer for a few minutes before serving.

CHICKEN SOUP WITH MATZO BALLS

Steps:

• Place chicken in water and season with salt and pepper. Bring to a boil. Skim fat that rises to top with large spoon. Repeat 2 more times or as needed. Add vegetables and herbs. Cover and let simmer for 3 hours.
• Place chicken skin and onion in a saute pan over low heat. Render fat out of chicken skin. Strain and reserve fat. Discard solids. (Fat can be refrigerated up to 1 week). Lightly beat eggs then add chicken fat. Stir in matzo meal. Season with salt and pepper and mix well. Add seltzer and chicken broth. Stir in, but don't overwork batter, as that will cause tough and chewy matzo balls. Cover mixture and refrigerate 30 minutes to 2 hours. Form into 2-inch balls. Drop softly with slotted spoon into chicken soup or salted water. Bring to boil. Cook 30 to 40 minutes, covered tightly (no peeking.) Serve in strained chicken soup or broth.
• Yield: 8 balls

CHEF MICHAEL SMITH HOMEMADE CHICKEN SOUP WITH MATZO BALLS

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.

CHICKEN SOUP WITH MATZO BALLS

Steps:

• Matzo Balls:.
• In medium bowl, mix eggs, seltzer, oil, salt and pepper.
• Stir in matzo meal and refrigerate 4 hours.
• Soup:.
• In stock-pot, heat chicken and the water to a boil, skimming foam.
• Add all but 2 cups of the carrots, the celery, parsnips, onion, parsley sprigs, 2 tsp of the salt and the pepper.
• Simmer, partially covered, until chicken is cooked, about 1 hour.
• With slotted spoon, remove chicken from soup;.
• reserve for another use.
• Bring large pot of salted water to a boil. With cool, wet hands, shape matzo-meal mixture into 8 (2-in.) balls and add to boiling water.
• Cover; reduce heat; simmer 25 minutes.
• Strain soup through cheesecloth-lined sieve into clean pot; press solids to extract liquid; discard solids.
• Add remaining carrots and salt.
• Simmer, covered, 15 minutes, until carrots are tender.
• Add minced parsley.
• To serve:.
• Place 1 matzo ball in each of 8 soup bowls;.
• add 1 cup soup to each.

ANGEL FAMILY CHICKEN SOUP WITH MATZO BALLS

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 begins to fall apart, about 1 hour.
• Remove chicken from the stock and set aside for another use.
• Whisk together eggs and oil in a medium-sized mixing bowl.
• Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
• Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.
• In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
• Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
• To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!

CHICKEN MATZO BALL SOUP

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.