SLOW-COOKER MATZO BALL SOUP RECIPE BY TASTY
Here's what you need: chicken breast, onion, celery, carrots, garlic, salt, pepper, chicken stock, water, bay leaf, fresh thyme, matzo meal, baking powder, salt, pepper, water, vegetable oil, eggs, fresh dill
Provided by Hitomi Aihara
Categories Dinner
Yield 5 servings
Number Of Ingredients 19
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!
Nutrition Facts : Calories 944 calories, Carbohydrate 83 grams, Fat 60 grams, Fiber 3 grams, Protein 11 grams, Sugar 12 grams
JOAN NATHAN'S MATZO BALL SOUP
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
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
HERBY MATZO BALL SOUP RECIPE BY TASTY
Popping with fresh lemon and herb flavors, this matzo ball soup is perfect for early spring when the weather is still cool. Stay cozy!
Provided by Talia Goldstein
Time 3h
Yield 10 servings
Number Of Ingredients 20
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!
Nutrition Facts : Calories 350 calories, Carbohydrate 38 grams, Fat 10 grams, Fiber 4 grams, Protein 25 grams, Sugar 6 grams
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