Truffled Shiitake Matzo Ball Soup Recipes

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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

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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