Traditional recipes

Spring Vegetable and Mini Matzo Ball Chicken Soup

Spring Vegetable and Mini Matzo Ball Chicken Soup

Ingredients

  • 2 tablespoons chicken fat or 2 tablespoons (1/4 stick) pareve margarine
  • 1 cup chopped green onions, divided
  • 6 tablespoons dry white wine
  • 6 cups low-salt chicken broth
  • 3 tablespoons chopped fresh Italian parsley
  • 3 tablespoons chopped fresh chives

Recipe Preparation

  • Heat chicken fat in heavy large pot over medium heat. Add 1/2 cup green onions, 3/4 cup onion, carrot, and celery. Sauté until vegetables are soft but not brown, about 8 minutes. Add wine; cook until evaporated, about 2 minutes. Add broth and simmer 10 minutes to blend flavors. DO AHEAD Soup can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm before continuing.

  • Add fully cooked matzo balls to soup. Simmer over low heat just until heated through, about 5 minutes. Season soup to taste with salt and pepper. Ladle soup and 3 matzo balls into each bowl. Sprinkle each with chopped parsley, chives, and green onions; serve.

Recipe by Brian Bistrong, Chieun Ko Bistrong,Reviews Section

Matzo Ball Soup with Spring Vegetables – Gluten-Free

Perhaps the most beloved, of all Passover dishes – Matzo Ball Soup is traditionally served at the beginning of the Seder meal. Make my Gluten-Free Matzo Balls, all will enjoy the soup – they are delicious!

Matzo Ball Soup with Large and Mini sizes. Garnish with Dill Sprigs and Celery Leaves Miniture sized Matzo Balls! Something different tender and full of flavor

Nothing says Passover like a good bowl of matzo ball soup.

Matzo balls are more traditionally known as kneidlach (Yiddish for dumplings.)

Don’t despair if you Mother or Bubbe never graced you with lessons of rolling and poaching the perfect Matzo Ball. My recipe will explain each step – gluten free or regular, this method produces light and tender matzo balls.

cook them less and they will be firm and sturdy.

Shape the matzo balls into large sized balls, or create miniatures sized ones – cook them separately as they cook quicker.

Homemade broth is essential, this you can make ahead of time and freeze. Use the chicken fat, which will accumulate on the top to enrich the flavor of the matzo balls, and for rolling them too.

To serve, add Spring Vegetables from my list to the broth before serving. Cook them until crisp, still with flavor and color. Ladle soup into individual bowls with the vegetables and top with a matzo ball. Garnish with celery leaves and dill sprigs… I always add a sprig of dill on top of each matzo ball too.

Soup for Vegetarians? No problem… make my Vegetable Stock in a Wok (see recipe.)

Enjoy this Jewish comfort food – not only for the holidays, but a year-round treat in a bowl.
Karen

Ingredients for Homemade Matzo Balls. Use chicken fat from your chilled homemade chicken broth. Scoop the matzo balls for poaching use an ice cream scoop for uniform size Add Spring Vegetables to the broth Use orange and yellow carrots, celery, asparagus and sugar snap peas as your spring vegetables


Comments

Share your thoughts, or ask a question!

Excellent recipe! Instead of almonds, my family would use hazelnuts as well, depending what they may have had on hand. One of my favorite soups of all time. Sometimes I add in shredded chicken, dill or parsley and lots of carrots. Thank for sharing your recipe. An all around winner in my book.

Thanks Naomie! Great idea to substitute the nuts I think there's a lot of varieties that would work :). I'm right there with you on favourite soups! You don't know how happy I was when they finally created gluten-free matzoh. I add chicken, dill and carrots too, but the matzoh balls really take it up another notch!

Great recipe. But readers be aware that most matzo or matzo meal on the market is not GF.

Thanks! That's true very few are gluten free. You have to read the labels every time you shop. We've experienced products that were marked gluten free and then next time we shop they're not. You can't be too careful manufacturers can change a product in a heartbeat.


Karen’s Gluten-Free Matzo Balls – Large and Mini

Matzo Ball Soup with Large and Mini sizes with Spring Vegetables

For Vegetarian serve with Vegetable Broth Scoop the matzo balls for poaching use an ice cream scoop for uniform size

Ingredients

Instructions

These are quite simple to make

thorough directions below.

In a large bowl, whisk eggs well. Add chicken fat, oil, sea salt, chopped herbs and the seltzer. Mix to incorporate all.
Add the matzo meal. Stir with a rubber spatula until well mixed. Cover with plastic wrap, refrigerate for 30 minutes, until firm and cold.

Fill a large pot with 6 quarts of water, and bring to a boil. Season with a bit of salt.

Lay a piece of waxed paper on your work surface, will hold 14 matzo balls.
Using a spoon, or a 2″ cookie scoop, (as I do) –
Oil hands with chicken fat or oil. Scoop a mound of the mixture (the size of a large walnut), add to the palms of your hands, and gently roll into a round ball. Place on the waxed paper. Repeat to make 14 balls.
Adding more fat to your hands when necessary.

Make some mini sized ones if you like: Scoop out a portion, cut into thirds and roll.Cook these separately for 15 minutes until light and cooked through.

Drop the balls into the boiling water and cover the pot. Cook at a boil, but a little lower than a full boil.
Keep covered (I shake the pot while it cooks – be careful of the boiling water.)

Cook for 30 minutes, can test one until it is fluffy, and cooked through.
If slightly underdone, turn the heat off. The matzo balls will sink to the bottom and continue to poach for a few minutes.
For denser matzo balls, cook 5 minutes less.

Lift each ball out next to the sink, with a slotted spoon and drop the cooked balls into a large pan of cold water.
When cool, drain water. Add the matzo balls to your warm broth.
Can store the cooled matzo balls in the refrigerator a day ahead, being careful not to crowd them.

To finish the soup:
Place the broth in a large, heavy pot. Bring to a simmer.
Cut vegetables and cook in the broth, covered until firm but still vibrant in color. Vegetables: Use as many as you like
Carrots – orange and yellow, cut into 1/3″ slices.
Asparagus – Cut off the tips, slice in half lengthwise. Cut the stalks into 1/3″ circles (peel them if fat.)
Sugar Snap Peas – string the peas, cut into 1/3″ slices.
Celery – Peel and cut into 1/3″ slices – KEEP the celery leaves, add them to the pot just before serving, and some for garnish.

Herbs:
Flat Leaf Parsley – Add some chopped to the pot before serving 2 tablespoons.
Dill – Make small springs. When serving – top each Matzo Ball with a dill sprig, add some more to the pot of broth if you like.

Serving:
Add broth and veggies to each bowl. Add a Matzo Ball, and a few mini ones if you like.
Add a dill sprig on top of each matzo ball, add some celery leaves to soup and serve.

Chicken Broth:
Will need about 14 cups (3.5 quarts.)

Soup for Vegetarians? No problem… make my Vegetable Stock in a Wok (see recipe.)
– Use a neutral oil in the matzo balls, and to roll them (omitting the chicken fat.)


Matzo balls with vegetable soup and Middle Eastern spices

Sorry Maneschevitz, but I see no reason to make matzo balls from a mix — they’re pretty simple to make from scratch. I also think that the whole search for the perfect matzo ball recipe is a bit overrated. Matzo (matzah) balls are basically matzo meal mixed with egg, and everything else is simply a matter of taste. Maybe I’m saying this because I haven’t tried the world’s best matzo ball yet, but until that time comes, I’m happy with my own modest version.

Since there’s no chicken in our kitchen, this soup’s flavor had to come from something else. I put a bit of hot paprika in my matzo balls, and made a vegetable-intensive soup with Middle Eastern spices to go with them. There’s something to be said for matzo balls with a spicy kick.

This matzo-egg ratio, coupled with the oil and water, gives a soft, slightly dense matzo ball. The turmeric adds color, while the other spices add flavor. This batter is a little too liquid to shape into balls with your hands, so I use an ice cream scoop and drop it straight into the boiling water. You could use a regular spoon, but your matzo balls might become free-form creations.

1 cup matzo meal
5 medium sized eggs
6 tablespoons water
1 tablespoon good olive oil
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
pinch hot paprika
pinch black pepper

Lightly beat the eggs, and mix with all the other ingredients. Let sit for a few minutes, so that the matzo meal absorbs the liquid.

Meanwhile, bring a pot of salted water to a boil. Using an ice cream scoop, drop spoonfuls of batter into the water (my scoop holds 3 tablespoons, and I filled it halfway or a little more). Let cook until the balls inflate.

Remove from the boiling water, and serve with the soup, or store.

For the broth (you can use any of the following vegetables, or other vegetables of your choosing also, some Ashkenazi rabbinic authorities consider cumin to be kitniyot if yours does, then don’t use it in the broth):

1 purple onion
2 carrots
4 garlic cloves
1 zucchini
1/2 bunch of celery (6-8 stalks, depending on the size)
2-3 fennel stalks
bunch of parsley
bay leaves
pinch of cloves
1/2 t cumin
1/4 t turmeric
1/4 t hot paprika
black pepper
salt

Chop and fry the onions, carrot, zucchini, celery and fennel in a small amount of oil in a thick-bottomed pot. Add the garlic after the other vegetables, so it won’t burn. Cover the vegetables in water (I used the cooking water from my beet salad as a broth), add all the spices except for the parsley, and bring the pot to a boil. When the vegetables are soft, add the parsley, chopped. Turn off the flame.


Chicken matzo ball soup

Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.

Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.

Leave the soup to cool a little, then transfer to the fridge overnight.

Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.

Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.

Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.


Matzo Ball Soup: All About That Broth

That's one point on which all of our sources agree: the broth. It must be homemade. Simmer a chicken in a pot with aromatics. Skip the garlic, but "add good fresh dill" according to both Mandel and Serious Eats.

Aromatics can include carrots, onions, and celery. We love this suggestion from Smitten Kitchen to keep a "stock bag" in your freezer. As you cook over the weeks, simply add items like carrot peelings, vegetable tops, and leftover onion to your stock bag. When it's time to make broth, empty your stock bag into the pot. Instant aromatics!

Another brilliant tip from Mandel for making your broth:

If you want to take it one step further, add chicken feet to the broth. We're not kidding. Jewish mother Devra Gordon shares her favorite Passover memory:

(We understand if you prefer to leave out the chicken feet.)

Finally, shortly before serving, slice some carrots and celery and add them to the simmering broth along with some dill.


Matzo ball soup

A confession: In spite of my current, ongoing, seeming-like-it-will-never-ever-end condition, I don’t like traditional chicken soup. Obviously, boasting such sacrilege, I am undeserving of your sympathy. Obviously, this is why, four days in, I am still on the sofa on my second box of tissues, chugging down my 20th Brita pitcher of water, my nose as red as a rail-thin starlet at 4 a.m., the bitterness of having a SuperBowl party of one only slightly mitigated by the fact that the Giants triumph–I do not embrace everyones’ grandmother’s sworn-by home remedy.

Honestly, it’s not all chicken soup that I do not like it’s just the stuff I can normally get. Those short noodles? I can never get them on my spoon! Those bits of chicken? Always overcooked. Those carrot specks? They’re just mush. I’ve tried X Deli’s and Y Market’s and Z Restaurant’s and they always disappoint, namely because these three ingredients were never meant to be cooked for the same amount of time, nor kept warm for hours on end, which is why I was given no choice this weekend but to take the matter into my own hand and make my favorite variety of chicken soup: matzo ball soup.

It helped that Alex had gotten a two-day lead on being sick, because it got me to take some assorted stock ingredients out of their freezer bags, into a pot and make a batch of stock so enormous, I was pretty sure I used every large dish in the apartment. Of course, by Friday I was laid out too and the gap between defrosting chicken stock from the freezer and making it into something seemed impassable. But the thought of eating anything else depressed me, with the help of my also-infirm husband, turned it into matzo ball soup.

It was not difficult. It was absolutely delicious. It did not, however, draw us up from the depths of flu season, but I forgive it because it solved a different dilemma for me: I had always been convinced I couldn’t make chicken stock or matzo balls the way our mothers do. Some things are just like that–they’re just not the same when you make them yourself–and I am relieved this wasn’t one of them. Not as relieved as I would have been if, say, our mothers had come to our apartment and cooked it for us, but let’s not get crazy, huh?

Chicken Stock

The single most helpful thing you can keep on-hand if you wish to make your own soups and stocks is a stock bag, a concept I picked up from Sara Moulton way back when. This is a bag you keep in your freezer with ingredients you’re saving to flavor a soup base. It’s especially awesome for those of us who hate throwing things away–you never have to. Chopping leeks tonight? Throw the tough green ends in your stock bag. Discarding mushroom stems? Add them too. Only using half that onion? Don’t let it grow old and forgotten in your fridge.

This works for chicken as well. When you go to buy chicken for a dish, grab a whole one and ask the guy behind the counter to chop it for you. It costs a lot less and you can then save the back and wings (because who eats wings?) in a separate stock bag, so they’ll be ready when you are.

Yield: Approximately 3.5 quarts

3 1/2 to 4 1/2 pounds chicken necks, backs and wings
3 celery ribs, cut into big chunks
3 carrots, scrubbed and cut into big chunks
2 parsnips, scrubbed and cut into big chunks
2 onions, unpeeled and quartered
1 head garlic, cut horizontally in half
1 Turkish or 1/2 California bay leaf
1 tablespoon black peppercorns
1 tablespoon Kosher salt
4 quarts cold water
–and/or–
Any vegetables you have stashed in your Stock Bag (described above)

Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered for 3 hours.

Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered. Reserve a few tablespoons of the skimmed fat if you wish to use them in matzo balls (below).

Stock can be chilled 3 days in the refrigerator or frozen 1 month.

Matzo Ball Soup

There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones.

If you can’t find matzo meal, pulse a few pieces of matzo in your food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.

Makes 8 to 12 matzo balls

Matzo Balls
1/2 cup matzo meal
2 eggs, lightly beaten
2 tablespoons reserved chicken fat or vegetable oil
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)

For soup
2 to 3 quarts prepared chicken stock (recipe above)
1 carrot, thinly sliced
A few sprigs of dill

Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.

Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.

Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.

About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.


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Ask A Philadelphia Expert: Top Matzo Recipes For Passover

As Passover approaches, you’re sure to see grocery stores stocking up on matzo. While you can eat this thin, dry unleavened bread plain or topped with butter or other spreads, there are also quite a few ways to incorporate the popular Passover food into delicious recipes. Here, Philadelphia experts share their creative twists on the classic matzo ball soup as well as a few other recipes (including a sweet dessert).

Yehuda Sichel
Abe Fisher
1623 Sansom St.
Philadelphia, PA 19103
(215) 867-0088
www.abefisherphilly.com

Yehuda Sichel is the Executive Chef at Abe Fisher, a Rittenhouse-area restaurant from partners Steven Cook and Michael Solomonov of CookNSolo restaurants. Chef Sichel originally joined the CookNSolo team at Chef Solomonov&rsquos modern Israeli spot, Zahav in 2010. Under Chef Sichel, Abe Fisher received a 3-bell review from restaurant critic, Craig LaBan, and also earned a semifinalist nomination for &ldquoBest New Restaurant&rdquo in the 2015 James Beard Awards.

Baked Matzo Brei With Salami

  • 1 box matzo (10 oz.)
  • 3 cups water
  • 2 tablespoons butter
  • ½ small link of salami, diced (approximately 1 cup)
  • 1 medium red onion, diced
  • 12 eggs
  • 2 tablespoons kosher salt
  • ½ tablespoon ground black pepper
  • Maple syrup (drizzle)
  • ¼ cup scallions, chopped
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Fill a medium sized bowl with water, and crumble the matzo into the water.
  3. Let sit until softened, about 3 minutes.
  4. Heat the butter in a 10&rdquo cast iron pan over medium heat.
  5. Add salami and red onion to the pan and sauté for approximately 5 to 8 minutes. (The salami should be crispy at the edges, and the onion should be translucent.)
  6. Crack the eggs into a large mixing bowl and add the salt and black pepper.
  7. Whisk until the mixture is aerated.
  8. Drain the soaked matzo, discarding the water, and add to the beaten eggs.
  9. Gently stir the softened matzo into the eggs.
  10. Add the matzo egg mixture to the skillet and cook for 2-3 minutes, or until the sides of the egg and matzo mixture begin to set.
  11. Place the skillet in the preheated oven and bake for approximately 15-20 minutes, or until a toothpick inserted in the center comes out clean.
  12. Let rest for 5 minutes.
  13. Serve in the skillet after garnishing with chopped scallions and a drizzle of maple syrup.

Amy Edelman
Night Kitchen Bakery
7725 Germantown Ave.
Philadelphia, PA 19118
(215) 248-9235
www.nightkitchenbakery.com

Located in Chestnut Hill, The Night Kitchen is a Philadelphia tradition going back over 30 years. Chef Amy Edelman bought the bakery in 2000, and her husband John Millard (also a chef) joined her as a co-owner after they were married in 2002. Chef Edelman has been a chef for over 25 years, with experience as a pastry chef and cook at a five-star resort in Florida, the Intercontinental Hotel in NYC, and EuroDisney in France as just a few of her accomplishments.

Passover Matzo-Crusted Cheesecake:

  • 2 lbs. cream cheese
  • 1 cup sugar
  • 5 medium eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream (optional)
  1. Preheat the oven to 352 degrees Fahrenheit.
  2. In a mixing bowl, combine the matzo meal, melted butter and sugar.
  3. Spray a 9&rdquo spring form pan with non-stick spray.
  4. Press the crust mixture into the bottom of the pan, spreading it evenly.
  5. Using an electric mixer, beat the cream cheese and sugar until smooth.
  6. Scrape the bottom of the bowl several times, and mix in sour cream if you prefer a creamier cheesecake.
  7. Add the eggs, one at a time, mixing until well blended.
  8. Add the vanilla and mix to combine.
  9. Pour the batter over the matzo crust and bake for 50-55 minutes, or until the middle of the cake doesn&rsquot jiggle when you gently shake the pan from side to side.
  10. Chill for several hours before removing from the pan.

Tim Spinner
Taqueria Feliz
4410 Main St.
Philadelphia, PA 19127
(267) 331-5874
www.taqueriafeliz.com

Chef Tim Spinner is the co-owner (along with business partner, Brian Sirhal) of four Mexican restaurants in the Philadelphia area. Chef Spinner graduated from The Restaurant School in Philadelphia with an associate degree in Culinary Arts. With three restaurants in three years, it&rsquos safe to say that the Philadelphia area is loving the Feliz group of restaurants. In 2015, a second Taqueria Feliz opened &ndash this time in Horsham.

Mexican Matzo Ball Soup

  • Vegetable oil
  • 8 plum tomatoes, charred on the grill or cast iron skillet
  • 3 cloves of garlic, charred on the grill or cast iron skillet
  • 1 Spanish onion, charred on the grill or cast iron skillet
  • 2 oz. tomato paste
  • 3 pasilla chiles
  • 3 gaujillo chiles
  • 2 chipotles in adobo
  • 1 gallon chicken stock
  • 1-1/2 pieces of matzo, broken up
  • Salt to season
  1. Coat the bottom of a large stock pot with vegetable oil and heat until hot./li>
  2. Add the tomatoes, onions and garlic to the pot and cook for 5 minutes.
  3. Add tomato paste, chilies and chipotle. Reduce heat to low and cook for 10 minutes, stirring often to avoid burning.
  4. Add chicken stock. Bring to a boil and then reduce to a low simmer.
  5. Cook for 45 minutes.
  6. Add matzo and cook for about 10 minutes, or until the matzo is soft and tender.
  7. Puree the soup with a stick blender on high.
  8. Strain the soup through a large hole China cap.
  9. Season with salt to taste.

For the matzo balls:
(Recipe courtesy of Streit&rsquos Kosher food company)

  • 4 large eggs
  • ¼ cup vegetable oil
  • ¼ cup seltzer water
  • 1 cup Streit&rsquos matzo meal
  • 1 tablespoon parsley, chopped
  • Salt to taste
  1. Beat the eggs.
  2. Add vegetable oil, seltzer and salt. Mix well.
  3. Add the matzo meal and mix thoroughly.
  4. Partially fill a large pot with water and bring to a boil. Season with salt.
  5. Moisten your palms with cold water and shape the mixture into balls, about 1&rdquo in diameter.
  6. Drop matzo balls in boiling water.
  7. Once all of the matzo balls are in the water, reduce heat to low and simmer uncovered for about 30 minutes.
  8. Remove matzo balls using a slotted spoon and refrigerate for later.
  1. Warm up broth.
  2. Add the chilled matzo balls to the warm broth and let simmer for 5 minutes.
  3. Spoon soup into bowls and garnish with cilantro, diced onion and micro arugula.

Christine Doherty-Kondra
Cornerstone Wayne BYOB Restaurant & Artisanal Cheese & Charcuterie
1 West Ave.
Wayne, PA 19087
(610) 688-1888
www.cornerstonewayne.com

Chef Christine Doherty-Kondra owns Cornerstone along with her husband, and fellow chef, Nick Kondra. The pair discovered a mutual passion for travel and mindfully sourced food, as well as the belief that every meal should be a unique experience. While traveling the country, they formed relationships with farms, artisanal purveyors, and chefs. These relationships and experiences were combined with their own concepts of quality sourcing and seasonal ingredients to form Cornerstone Cheese & Charcuterie.

Smoky Matzo Ball Soup

This three part recipe is a spin on the classic matzo ball soup. It incorporates the century old (very healthy) Israeli national chili paste, zhoug.

  • 10 cups homemade chicken stock, fat skimmed and removed
  • 1 stalk lemongrass, crushed with the inner stalk removed and thinly sliced
  • 1 bay leaf
  • Handful of snap peas, ribs removed and sliced
  • 2-3 purple, atomic red or orange carrots, diced
  • 1 tablespoon safflower or olive oil
  • Kosher salt and cracked pepper to taste

Optional variations: ½ cup chopped Swiss chard, handful of sautéed sea beans, 1 roasted and diced parsnip


Watch the video: Θρεπτική κοτόσουπα με λαχανικά - Helthy vegetable chicken soup (January 2022).