Chicken Matzo Ball Soup

Name: Chicken Matzo Ball Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon baking powder; 6 black peppercorns; 3 Tbsps butter; 6 mediums carrots, peeled and cut into 2-inch pieces; 3 long celery stalks, halved; 2 kilograms chicken, cut into quarters; 6 Tbsps chicken broth; 2 Tbsps kosher salt or coarse sea salt; 4 eggs; 1 bunch fresh dill; 237 milliliters matzo meal; 1 bunch parsley; 3 parsnips peeled and cut into 2-inch pieces; 1 teaspoon fine salt; 6 Turkish bay leaves; 3 turnips peeled and cut into quarters; 4 Tbsps vegetable oil; 3 liters water; 0 teaspoons white pepper; 1 teaspoons white pepper; 2 yellow onions, quartered

Chicken Matzo Ball Soup might be just the main course you are searching for. One serving contains 776 calories, 49g of protein, and 48g of fat. This recipe serves 8. This recipe covers 35% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes approximately 45 minutes. If you have chicken broth, pepper, salt, and a few other ingredients on hand, you can make it. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert.

Instructions

For chicken: Wash and prepare all vegetables, and set aside. Reserve 6 sprigs of dill and chop finely, and set aside. Reserve 4 sprigs of parsley and chop finely, and set aside. Tie together, the remainder of parsley and dill with butchers twine. Wash and pat chicken dry with paper towels.

Ingredients you will need

Vegetable

Whole Chicken

Parsley

Dill

Equipment you will use

Paper Towels

Kitchen Twine

Sprinkle with 1/2 tsp of salt and the white pepper on both sides. In a Dutch oven or a heavy-bottomed soup pot, add 2 tbsp of butter.

Ingredients you will need

White Pepper

Butter

Salt

Soup

Equipment you will use

Dutch Oven

Heat on a high flame and place chicken skin side up and sear until brown. This should take about 2-3 minutes.Flip chicken pieces and do the same to brown.

Ingredients you will need

Chicken Pieces

Whole Chicken

Add water and layer with bay leaves, peppercorns, onions, carrots, celery, turnips, parsnips and the remainder of salt. Bring this to a rapid boil, place the tied parsley and dill in the pot.

Ingredients you will need

Peppercorns

Bay Leaves

Parsnip

Carrot

Parsley

Turnip

Celery

Onion

Water

Dill

Salt

Equipment you will use

Pot

Add the remainder of butter (1 tbsp) to soup if a white foam appears. This is a little trick to help it to dissipate, in order to achieve a clear broth.Reduce heat to a medium simmer and cook for 1 hour. Using a slotted spoon, remove dill and parsley bunch, and discard.

Ingredients you will need

Parsley

Butter

Broth

Dill

Soup

Equipment you will use

Slotted Spoon

Remove parsnips, turnips, bay leaves, peppercorns, onions and celery, and discard.

Ingredients you will need

Peppercorns

Bay Leaves

Parsnip

Turnip

Celery

Onion

Remove skin from chicken and discard.

Ingredients you will need

Whole Chicken

Transfer chicken pieces to a soup tureen, and then carrots.Finally, skim fat from broth and pour in the soup tureen. Top with fresh chopped dill and parsley. Cover to keep warm.In a mixing bowl, add matzo and baking powder, mix well, and set aside.

Ingredients you will need

Chicken Pieces

Baking Powder

Carrot

Parsley

Broth

Matzo

Dill

Soup

Equipment you will use

Mixing Bowl

Whisk eggs, salt, white pepper, dill, chicken stock and vegetable oil.

Ingredients you will need

Chicken Stock

Vegetable Oil

White Pepper

Dill

Egg

Salt

Equipment you will use

Whisk

Pour this into the matzo meal mixture and combine well. Do not be deterred by its soggy appearance. Cover and refrigerate for 30 minutes.Bring soup stock to a boil. Fill a small bowl with water for wetting hands.

Ingredients you will need

Matzo Meal

Stock

Water

Soup

Equipment you will use

Bowl

Remove mixture from refrigerator, wet hands and mold each matzo ball to tennis-ball size.

Ingredients you will need

Matzo

Add to pot of water or stock, they will pop up to the top. Cover and simmer on low for 25 minutes, be sure to flip them in while cooking.

Ingredients you will need

Stock

Water

Pop

Equipment you will use

Pot

Let them rest in soup stock to expand and absorb broth for 20 minutes before serving. Ladle in soup bowls and serve.For Matzo Balls: In a mixing bowl, add matzo and baking powder, mix well, and set aside.

Ingredients you will need

Baking Powder

Stock

Matzo

Soup

Equipment you will use

Mixing Bowl

Ladle