Matzo Ball Pho Recipe By Tasty

Steps:

• Make the soup: Add the chicken breasts, onion, celery, carrot, garlic, salt, pepper, chicken stock, water, bay leaf, and thyme to a slow cooker and cook on low for 8 hours or high for 4 hours.
• Make the matzo balls: In a large bowl, combine the matzo meal, baking powder, salt, pepper, water, vegetable oil, and eggs. Mix well and refrigerate for 30 minutes to let the matzo meal absorb the liquid.
• Form the matzo mixture into balls and set aside at room temperature or in the fridge until the soup is done.
• Remove the chicken breasts from the soup, shred with 2 forks, then return to the slow cooker.
• Add the matzo balls to the soup and cook for 30 minutes.
• Ladle the soup and matzo balls into bowls and garnish with fresh dill.
• Enjoy!

Steps:

• Lightly char onion halves and shallot on open flame.
• In a large pot on high, add star anise, cloves, coriander seeds, cardamom, and cinnamon. When the spices are brown and fragrant, take them off the heat and place them into a tea ball strainer.
• In the same pot on high, add chicken wings, water, and salt. Boil, then add chicken thighs, tea ball strainer with spices, charred onion, charred scallion, and ginger slices. Boil together, then lower heat and let simmer for 30 minutes. Remove any impurities, whole items, or foam that rises to the top.
• After 30 minutes, remove and cool chicken thighs and reserve and cool 3 tbsp of stock. Allow the remaining stock to simmer for 1.5 more hours.
• In a large bowl, beat 3 eggs until no streaks remain. Then add vegetable oil, chopped basil and sawtooth, cooled 3 tbsp of Pho stock (that you reserved), 1 tsp salt, ¼ tsp black pepper, and ½ tsp of sugar. Whisk together, then add in Matzo meal. Combine and let batter rest for 40 minutes.
• After 40 min, remove batter and roll into 8-10 Matzo balls.
• Once the chicken thighs are cooled, take them out and shred them.
• After 2 hours, remove and discard all solids from the stock. Add matzo balls and green onion heads. Let the mixture simmer together for 40 minutes. At this point, season stock with 2 tsp sugar, 2 tsp chicken bouillon powder, and 2 tsp fish sauce. Remove from heat.
• Ladle 1 portion soup with broth, shredded chicken, and green onion heads. Top with diced and sliced onions. Serve with a side of bean sprouts, Thai basil, sawtooth herbs, a slice of lime, Sriracha, and hoisin sauce.

Steps:

• Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
• Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.

Steps:

• In a large pot, heat the canola oil over medium heat. Once the oil is shimmering, add the onion, celery, and garlic and sauté until translucent and tender, about 5 minutes.
• Add the carrots and continue cooking for another 2 minutes, until all of the vegetables are heated through.
• Add the chicken broth, salt, pepper, garlic powder, dill, chives, and parsley. Bring to a boil, then reduce the heat to medium-low and simmer for about 30 minutes, until vegetables are tender.
• When ready to serve, add the matzo balls to the simmering soup and cook until heated through, about 5 minutes.
• Ladle into bowls.
• Enjoy!

Steps:

• Whisk together the egg yolks, 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.
• Form 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 simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

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:

• Purée onion and garlic in a food processor. Transfer to a large bowl and whisk in eggs, oil, club soda, and lime zest. Stir in matzo meal, cardamom, turmeric, pepper, and 2 tsp. salt. Cover with plastic wrap and chill at least 2 hours and up to 24 hours.
• Combine broth and 1 1/2 tsp. salt in a large pot. Cover and bring to a simmer over medium heat.
• Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet. Coat your hands with water and roll scant 2 Tbsp. dough into a ball; place on sheet. Repeat with remaining dough; you should have about 16 balls.
• Bring broth to a rapid simmer. Gently drop in matzo balls, one at a time, then cover with a tight-fitting lid. Return to a rapid simmer, then reduce heat, bring to a gentle simmer, and cook matzo balls, without uncovering, until the centers are cooked through, 35-45 minutes. Add carrots and cook until just tender, 1-2 minutes. Remove from heat and season with salt if necessary. Divide matzo balls and broth among bowls, top with cilantro, and serve lime wedges alongside.
• Do Ahead
• Matzo balls can be cooked 2 days ahead. Transfer matzo balls and broth to separate resealable containers and chill. Gently reheat matzo balls in broth before serving.

Steps:

• Make the soup: In a large, heavy-bottomed pan, arrange the chicken thighs and drumsticks skin-side down (depending on the size of the pan, you may need to work in batches). Turn the heat to medium-low and cook until the skin is golden brown and the fat has rendered, about 15 minutes. Flip the chicken pieces and cook until the fat has rendered from the other side, 7-10 minutes.
• Transfer the chicken to a large stockpot and reserve the rendered fat. You'll need 2 tablespoons, add canola oil as needed if there is not enough chicken fat.
• Pour the cold water into the pot with the chicken and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium-low and add the onions, carrots, celery, fennel, salt, pepper, bay leaves, bunch of parsley, dill, and bouillon paste. Cover and gently simmer for 1½ hours. Using tongs, remove the chicken from the soup and pull the meat off the bones. Return the meat to the pot and discard any skin and bones. Cover the soup to keep warm.
• While the soup simmers, make the matzo balls: In a medium bowl, whisk together the chicken fat and eggs until combined. Stir in the matzo ball mix with a rubber spatula. Refrigerate for 30-60 minutes.
• Bring a large pot of salted water to boil.
• Using wet hands, roll the matzo ball mix into 1-inch balls.
• Add the matzo balls to the boiling water, cover, and cook for 20 minutes, or until cooked through. Transfer the matzo balls to the soup.
• Just before serving, stir in the chopped parsley, chives, and lemon zest. Ladle into bowls and serve hot.
• Enjoy!