Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth
Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth is a soup that serves 6. One serving contains 632 calories, 50g of protein, and 28g of fat. For $2.98 per serving, this recipe covers 40% of your daily requirements of vitamins and minerals. It is brought to you by Foodie Crush. 4724 people have made this recipe and would make it again. It is perfect for Winter. It is a good option if you're following a dairy free diet. If you have parsley, matzo meal, leek, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 97%, this dish is spectacular. If you like this recipe, you might also like recipes such as Chicken-Matzo Ball Soup, Chicken Matzo Ball Soup, and My Favorite Chicken Soup with 3 Matzo Ball s.
Servings: 6
Ingredients:
1½ tablespoons black peppercorns
Note #2: I cook the matzo balls directly in the chicken stock rather than water. Don't let the matzo balls sit in the broth however, or they'll soak all of your broth away.
1 tablespoon canola oil
4 carrots, sliced
5 carrots, chopped in 4-5 chunks
5 ribs celery, chopped in 4-5 chunks
chicken meatballs (recipe above)
1 4-pound whole organic or kosher chicken, giblets and neck removed from cavity
I use Manischewitz Matzo ball mix. Follow package directions and add chopped parsley or dill if desired. Keep warm until served.
1 egg, beaten
3 cups egg free noodles
1 head garlic, cut in half crosswise (don't remove skin)
1 pound ground chicken breast
2 tablespoons kosher salt
kosher salt and pepper
1 leek, white part only
Note #1: Matzo balls need to rest in the refrigerator for at least ½ hour prior to cooking.
½ cup matzo meal
½ onion, minced
1 onion, cut in half crosswise (don't remove skin)
⅛ cup parsley or dill
¼ cup chopped parsley
20 sprigs Italian parsley
20 sprigs fresh thyme on stem
adapted from Ina Garten
Equipment:
pot
bowl
ladle
Cooking instruction summary:
Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water.Over high heat, bring to a boil and then reduce to a simmer for four to five hours. Taste for seasoning and add salt if needed.Strain pot and discard vegetables. Chicken meat can be refrigerated and saved for another use. Skim broth and chill 8 hours or overnight. Remove fat from surface, skim broth again and reheat and simmer for soup. Can be made 3 days in advance.In a large bowl, combine ingredients until just combined.Form meatballs in balls. Heat a large skilled on medium, add oil and cook in batches, turning frequently, 3-4 minutes total. Set aside.Can be made 2 days in advance.In a large stockpot, bring chicken stock to a boil and cook pasta and carrots for 3 minutes. Reduce heat to simmer, add chicken meatballs and cook for 5 minutes more or until meatballs are warmed through.Place matzo balls in bowls and ladle in soup, carrots, noodles and chicken meatballs. Garnish with parsley and serve.
Step by step:
1. Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water.Over high heat, bring to a boil and then reduce to a simmer for four to five hours. Taste for seasoning and add salt if needed.Strain pot and discard vegetables. Chicken meat can be refrigerated and saved for another use. Skim broth and chill 8 hours or overnight.
2. Remove fat from surface, skim broth again and reheat and simmer for soup. Can be made 3 days in advance.In a large bowl, combine ingredients until just combined.Form meatballs in balls.
3. Heat a large skilled on medium, add oil and cook in batches, turning frequently, 3-4 minutes total. Set aside.Can be made 2 days in advance.In a large stockpot, bring chicken stock to a boil and cook pasta and carrots for 3 minutes. Reduce heat to simmer, add chicken meatballs and cook for 5 minutes more or until meatballs are warmed through.
4. Place matzo balls in bowls and ladle in soup, carrots, noodles and chicken meatballs.
5. Garnish with parsley and serve.
Nutrition Information:
covered percent of daily need
