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CHICKEN AND MATZO BALL SOUP

MATZO-BALL-SOUP

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You cannot celebrate Pesach without Matzo Ball Soup. It’s part of our tradition. It’s in our blood and no holiday seder would be complete without Chicken Soup and Kneidlach.

The trick to making the perfect, light and fluffy matzo ball is cooking them in a very large pot so they have enough room to swell. You might need to cook them in separate batches. I like to add a little cinnamon to mine.

In fact matzo ball soup is on constant rotation in our house year round. It’s Jade’s absolute favorite so I make it a lot. It’s great to have a pot when you feeling under the weather or it’s chilly outside.

I use a store bought rotisserie chicken to make the soup super flavorful. But you can use an uncooked chicken instead.

I drink a cup of Jewish Penicillin to toast you all. Chag Semeach

xxx Chef MM

CHICKEN AND MATZO BALL SOUP






US (Imperial)


Print Ingredients

CHICKEN SOUP
1 whole rotisserie chicken- meat only (discard skin & bones)
2 lbs carrots cut into 1 inch chunks
2 onions cut into quarters
6 sticks celery
10 TBS chicken stock/consommé powder
30 cups water

MATZO BALLS
3 packs matzo ball mix
6 eggs
6 TBS vegetable oil
Pinch of salt, pepper and cinnamon



Instructions

FOR THE SOUP - Add all ingredients to a pot and bring to a boil. Reduce the heat and simmer with the lid on for 4 hours. Add more water and stock if necessary. Strain chicken and vegetables in a strainer. Discard the onion and celery.

Blend half the carrots to give the soup color. Return the carrot puree, remaining carrots and shredded chicken to the soup.

CHEF’S TIP - Always cool soup with stock without the lid. If it is a large pot let soup cool in 2 batches, to prevent from souring. Soup freezes very well.

FOR THE MATZO BALLS - Beat 2 eggs and 2 TBS of vegetable oil in 3 seperate bowls. Add 1 pack of matzo ball mix to each of the 3 bowls and season with salt, pepper and cinnamon. Stir with a fork until evenly mixed. Chill in the refrigerator for at least 15 minutes.

Boil a large pot of salted water. Use wet hands to form balls (golf ball size). Be careful to pack them loosely (if you compress them too tight they will be dense). Drop balls into boiling water. Close pot and boil rapidly for 10 minutes. Reduce heat and simmer for an additional 20 minutes. Do not open the lid at all during the cooking time (30 mins).

CHEF’S TIP - 1 pack of mix makes 9-10 balls. If you are making 3 packs, mix them separately. Don’t overcrowd them. Make sure to cook them in individual batches in a very large pot so that the balls have room to move and swell.

SERVES 16





EU (Metric)


Print Ingredients

CHICKEN SOUP
1 whole rotisserie chicken- meat only (discard skin & bones)
900g carrots cut into 2cm chunks
2 onions cut into quarters
6 sticks celery
10 TBS chicken stock/consommé powder
30 cups water

MATZO BALLS
3 packs matzo ball mix
6 eggs
6 TBS vegetable oil
Pinch of salt, pepper and cinnamon



Instructions

FOR THE SOUP - Add all ingredients to a pot and bring to a boil. Reduce the heat and simmer with the lid on for 4 hours. Add more water and stock if necessary. Strain chicken and vegetables in a strainer. Discard the onion and celery.

Blend half the carrots to give the soup color. Return the carrot puree, remaining carrots and shredded chicken to the soup.

CHEF’S TIP - Always cool soup with stock without the lid. If it is a large pot let soup cool in 2 batches, to prevent from souring. Soup freezes very well.

FOR THE MATZO BALLS - Beat 2 eggs and 2 TBS of vegetable oil in 3 seperate bowls. Add 1 pack of matzo ball mix to each of the 3 bowls and season with salt, pepper and cinnamon. Stir with a fork until evenly mixed. Chill in the refrigerator for at least 15 minutes.

Boil a large pot of salted water. Use wet hands to form balls (golf ball size). Be careful to pack them loosely (if you compress them too tight they will be dense). Drop balls into boiling water. Close pot and boil rapidly for 10 minutes. Reduce heat and simmer for an additional 20 minutes. Do not open the lid at all during the cooking time (30 mins).

CHEF’S TIP - 1 pack of mix makes 9-10 balls. If you are making 3 packs, mix them separately. Don’t overcrowd them. Make sure to cook them in individual batches in a very large pot so that the balls have room to move and swell

SERVES 16




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