Kittencals Matzo Ball Soup Recipes

Steps:

• For the matzo balls;.in a small or medium size bowl whisk eggs with the oil together until well blended.
• In a medium bowl combine the matzo meal with baking powder, salt, garlic powder and black pepper.
• Add in the egg/oil mixture; mix lightly until combined (do not over mix).
• Cover and refrigerate for a minimum of 1 hour or longer.
• Using lightly greased hands shape the mixture into about 1-1/2-inch balls.
• Place the balls onto a plate.
• Bring the chicken broth to a simmer then add in carrots.
• Carefully drop the balls into simmering broth a few at a time (make certain the broth is simmering when you drop in the balls).
• When all the balls are in the broth reduce heat to low; cover and simmer for about 30-35 minutes or until the balls are soft and tender (the balls with almost double in size when cooking in the broth).
• Season the broth with black pepper.
• Ladle the broth and matzo balls into bowls and enjoy.

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.

Steps:

• In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended.
• In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper.
• Add in the egg/oil mixture.
• Mix lightly until combined (do not over mix).
• Refrigerate for 1 hour.
• Using lightly greased hands shape the mixture into 1-inch round balls.
• Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth).
• Cover and reduce heat to low.
• Simmer for 30 minutes or until soft and tender.
• *NOTE* the balls will expand to almost double in size when cooking.

Steps:

• Bring the chicken broth to a boil in a pot.
• Add in the orzo or rice; simmer uncovered until the orzo or rice is cooked (about 10 minutes).
• In a medium heat-proof bowl whisk together eggs and lemon juice until frothy.
• Remove a ladle of hot broth from the pot and slowly add the broth to the egg mixture whisking vigorously; pour the mixture back into the hot soup.
• Remove immediately from the heat (DO NOT LET BOIL!).
• Ladle into bowls and sprinkle with Parmesan cheese.

Steps:

• first of all you make the matzo mixture because it has to be chilled in the refrigerator for as long as possible. i basically used the recipe on the manischewitz box container except i substituted olive oil for vegetable oil. traditionally they're supposed to be made with schmaltz. also i used seltzer water because the jews say that it makes the matzo balls lighter.
• mix together all of the ingredients in a bowl, adding the seltzer last and more lightly with your hands until uniform. don't worry that it looks to too runny because it will firm up in the fridge. Cover and refrigerate while you make the soup.
• put chicken thigh in a pot and add water until the chicken is submerged plus about 2 inches. bring to a boil then, simmer for 30 minutes.
• meanwhile, quarter the onion, chop one carrot and one stalk of celery into inch wide pieces, and crush the garlic. dice the other stalk of celery and carrot into 1/2 inch pieces and set aside for later.
• skim the top of the stock with a wire mesh spoon. add the onion, garlic and big vegetable pieces along with 1 tbsp salt. cover and simmer for an hour.
• bring a pot of water and a little salt to a boil then reduce to a simmer. fill a shallow bowl with cold water. take the out the matzo meal and form into balls with a tablespoon and your hands. make sure to dip your hands and the spoon in the water between every ball. drop each of the balls into the water then cover and let simmer for about 20 minutes. the matzo balls should expand about to 1 1/2 their original side; i made six from the mixture.
• remove the chicken from the pot and strain the soup, discarding the vegetables. return the broth to the pot and add the remaining carrots and celery. Bring to a boil then simmer for 10 minutes or until the vegetables are almost tender.
• meanwhile remove the skin from the chicken and tear the meat into shreds. add the chicken shreds back into the soup and simmer for another 5 minutes. remove from heat and taste. Add the pepper and more salt if necessary.
• test the matzo balls with a fork. you should be able to insert it without feeling any change in pressure within. transfer the balls to the soup pot with either a slotted spoon or tongs. cover and let sit for 15 minutes so that they can absorb the flavor. reheat if necessary and serve.

Steps:

• Make the matzo balls: In a medium bowl, mix the matzo meal, potato starch, parsley, cilantro, ginger, dill, nutmeg, baking soda and baking powder with 2 teaspoons salt and 1/4 teaspoon pepper. Add the olive oil and enough chickpea liquid to make a slightly sticky mixture that's not too wet or loose, about the texture of oatmeal. (The matzo meal will absorb lots of the liquid.) Refrigerate for about 30 minutes.
• Make the broth: In a large pot, bring the broth to a boil. Add the carrots, celery, kohlrabi, leek, onion, olive oil and garlic. Season with salt and pepper. Simmer, covered, until the vegetables are crisp-tender, about 10 minutes, then remove from heat.
• When the matzo mix is cold, return the broth to a low simmer. Dip your hands in cold water and form 1 1/2-inch matzo balls, about the size of a large walnut. You should have about 20 matzo balls.
• Carefully drop the matzo balls into the broth, cover and simmer without disturbing them until tender but firm, about 20 minutes. Divide among bowls. Garnish with lots of fresh herbs, and, if you want more punch to your soup, serve with some zhug or harissa.

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.

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

Steps:

• For the meatballs; in a bowl combine all ingredients until blended.
• Shape into 3/4-inch balls; cover with plastic wrap and refrigerate until ready to add to the soup.
• In a large pot heat olive oil over medium-high heat; add in garlic and saute for 2 minutes.
• Add in onions, dried oregano and crushed chili flakes; saute for about 4 minutes, stirring.
• Add in celery, carrots and tomato paste; saute stirring for 2-3 minutes stirring with a wooden spoon.
• Add in chicken broth, tomato sauce, kidney beans, green beans, spinach leaves and zucchini; return to a boil.
• Add in uncooked meatballs; bring to a simmer (do not stir for at least 20 minutes).
• Reduce heat to low, cover and simmer for about 1-1/2 to 2 hours (after about 30 minutes of cooking season with salt and fresh ground black pepper to taste).
• Add in cooked pasta and 1/3 to 1/2 cup Parmesan cheese; stir to heat through (can add in more cheese if desired).
• Ladle into bowls and sprinkle with more Parmesan cheese.