Spring Chicken Soup With Matzoh Balls Recipe Epicuriouscom Recipes

CHICKEN SOUP WITH MATZO BALLS

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
• To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls.
• Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.

CHICKEN SOUP

Steps:

• Make broth and cook chicken Place chicken in a large stockpot (it should be just large enough to hold chicken with 3 inches of room on top). Add vegetables, herbs, peppercorns, salt, and enough water or stock to just cover chicken. Bring to a boil, skimming foam from surface as necessary, then reduce heat and simmer until chicken is just cooked through (the juices should run clear when pierced and an instant-read thermometer inserted into thickest part should register 160°F for breasts and 165°F for legs and thighs), 7 to 10 minutes for breasts and 10 to 15 minutes for legs and thighs. Use tongs to remove each part as soon as it is finished cooking. (The meat will be added back to the soup later, so it is important not to overcook.) When cool enough to handle, pull off and discard the skin, then separate the meat from the bones and tear into bite-size pieces (or dice for a more elegant presentation). You should have about 3 cups chicken (reserve 2 cups for soup and the rest for another use).
• Fortify broth Cover chicken and refrigerate until needed. Return the bones to the pot and simmer broth for another hour.
• Strain broth and add garnish vegetables Strain broth through a fine sieve, discarding solids. You should have about 6 cups of broth (add more water if necessary). Skim off fat, then add broth to clean pot. Add carrots, celery, and parsnip, and return to a boil, then reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Add reserved 2 cups chicken and cook just to heat through. Season to taste with salt and pepper and serve immediately. The chicken and broth can be made up to 3 days ahead. Refrigerate separately in covered containers, then proceed to finish the soup. If making ahead (or if you desire a lighter broth), refrigerate the broth at least overnight to allow the fat to accumulate at the top, then lift off with a spoon before proceeding.
• CHICKEN SOUP WITH SPRING VEGETABLES
• Follow the recipe above to cook the chicken and make the broth. Replace garnish vegetables (celery, carrot, and parsnip) with 3 ounces green beans, trimmed and cut into 1/2-inch pieces (3/4 cup), and 3 ounces shelled (or frozen) peas (1/2 cup). Simmer soup until beans and peas are crisp-tender and bright green, about 5 minutes, then add 1 cup watercress (tough stems removed) and simmer just to wilt slightly, about 30 seconds. Season with salt and pepper and serve immediately. Serves 6 to 8.
• MATZO BALL SOUP
• Make broth and cook chicken as directed above, reserving meat for another use. Strain broth and pour 1/4 cup into a medium bowl (reserve the rest for serving); whisk in 2 large egg yolks (reserve whites), 2 tablespoons melted chicken fat (also called schmaltz; available from a butcher), 3/4 teaspoon coarse salt, and a generous pinch of freshly ground pepper (or more as desired). Stir in 1/2 cup matzo meal and 2 tablespoons chopped flat-leaf parsley. Beat reserved egg whites on medium-high speed until stiff peaks form, then stir into matzo mixture until smooth. Cover and refrigerate mixture until slightly thickened, about 30 minutes.
• Bring 4 cups water and 2 cups reserved chicken broth to a boil in a large pot; add 1 tablespoon coarse salt. Using 2 tablespoons at a time, roll matzo mixture into balls, then drop into pot with a spoon. Reduce heat, cover, and gently simmer until matzo balls are cooked through, about 15 minutes (do not overcook; they should be only slightly firm). Transfer 2 matzo balls to each of four serving bowls. Meanwhile, bring remaining 4 cups broth to a boil in a medium saucepan. Add 1 carrot, peeled and sliced into coins, and reduce heat to a simmer; cook until the carrot is tender, about 5 minutes. Ladle broth and carrot into bowls and garnish with coarsely chopped fresh dill or parsley, if desired. Serves 6 to 8.

STUFFED MATZO BALL SOUP WITH CHICKEN AND APPLES

Steps:

• Make the matzo balls:
• In a medium bowl, combine the matzo meal, oil, salt, pepper, and nigella seeds. Add 1 cup boiling water and mix well to incorporate. Add the egg, incorporating quickly to avoid partially cooking it. Using wet hands, form the dough into 12 equal-size disks and reserve.
• In a medium bowl, combine the chicken, fennel, orgeat or almond extract, salt, and pepper. Using wet hands, form the mixture into 12 equal-size balls. Place a ball of filling on a matzo-meal disk and pinch and roll the edges together to form a ball. Repeat with remaining filling and matzo-meal disks.
• Cook the matzo balls:
• Bring a large pot of salted water to a boil. Gently add the stuffed matzo balls, reduce heat, cover, and simmer until matzo balls are cooked through and float, 20 to 25 minutes.
• Cook the apples:
• In a medium saucepan over medium-high heat, heat the oil. Add the apples and sauté until slightly softened, about 5 minutes. Add the Calvados and stir, scraping up any bits on the bottom of the pan, until most of the Calvados has evaporated, about 2 minutes. Remove apples from pan and reserve.
• Assemble the soup:
• In a pot, heat the broth until just simmering. Divide the apples among four soup bowls, then ladle broth and matzo balls into each bowl. Garnish with nigella seeds before serving.

MURIEL'S CHICKEN SOUP WITH ALMOND MATZO BALLS

Steps:

• Make matzo balls:
• Beat together eggs and oil in a bowl. Add matzo meal, almonds, dill, salt, pepper, cinnamon, and 1/3 cup stock, stirring until blended. Cover surface of mixture with plastic wrap and chill at least 2 hours.
• Shape and cook matzo balls:
• Bring a 6-quart pot of salted water to a simmer.
• Roll matzo mixture into 1-inch balls (about 25) with dampened hands and transfer to an oiled plate.
• Cook matzo balls in simmering water, covered, until cooked through, about 40 minutes. To test for doneness, halve a matzo ball: It should have a moist, uniform texture (if it's not quite ready, there will be a dry, yellowish center).
• While matzo balls are cooking, bring remaining 6 cups stock to a simmer and season with salt and pepper. Transfer matzo balls with a slotted spoon to broth and simmer, uncovered, 5 minutes. Serve hot.

KOSHER CHICKEN SOUP WITH MATZO BALLS

Steps:

• To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
• Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
• To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step 2.
• Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
• Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes.
• Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note). Transfer the cooked matzo balls to the chicken soup and heat to serve.

MOM'S CHICKEN SOUP WITH MATZOH BALLS, CARROTS, AND DILL

Steps:

• In a bowl, mix together matzoh meal, chicken fat and seltzer. Whisk eggs in a separate bowl until frothy. Stir into matzoh meal mix with 1 teaspoon salt. Refrigerate for 1 to 2 hours.
• Bring 2 quarts of chicken soup to a simmer. Take a small spoonful of the mixture and using two small spoons, shape the mixture into small balls (about the size of a large marble) and place in simmering soup. Cook for 35 minutes.
• Meanwhile, if you're making orzo, toast it in a dry, medium skillet over medium low heat, stirring often until it turns a light golden brown. Boil the orzo until al dente, drain and reserve for soup.
• Bring remaining 2 quarts of chicken stock to a boil. Cook carrots until al dente. Lower to a simmer, add cooked matzoh balls, orzo (if using), and dill. Serve very hot.