Flavorful Matzo Ball Soup Recipes

FLAVORFUL MATZO BALL SOUP

Steps:

• For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened., In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering). , Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth.

THE BEST MATZO BALL SOUP RECIPE

Steps:

• Meanwhile, divide stock evenly between two pots, season both with salt, and bring to a simmer. Add diced carrots and celery and dill sprigs to one pot and simmer until just tender; discard dill sprigs and keep warm.

MATZO BALL SOUP

Steps:

• Place chicken in a large soup kettle; add the broth, 1 teaspoon kosher salt and enough water to cover the chicken. Bring to a boil. Reduce heat; simmer for 55-65 minutes or until meat is tender, skimming the surface as foam rises., Remove chicken and set aside until cool enough to handle. Strain broth and skim fat. Return broth to the kettle; add the carrots, celery, onion, garlic, pepper and remaining salt. Bring to a boil. Reduce heat; simmer for 15 minutes or until carrots are tender., Meanwhile, in a small bowl, whisk eggs and oil. Add matzo ball mix and onion; toss with a fork until combined. Cover and refrigerate for 15 minutes., Remove and discard skin and bones from chicken; chop chicken and add to soup. Stir in parsley. Bring to a boil. Drop 12 rounded teaspoonfuls of matzo ball dough into boiling soup. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering)., With a slotted spoon, carefully remove matzo balls and place one in each soup bowl. Ladle soup over top.

BUBBIE'S HEARTY MATZO BALL SOUP

Steps:

• Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
• Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
• Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.