Chicken Soup with Matzo Balls

Name: Chicken Soup with Matzo Balls
Prep time: 2 h 35 min
Cook time: 2 h 35 min
Total time: 2 h 35 min
Yield: 8
Cuisine: Global
Ingredients: 2 bay leaves; 118 milliliters diced carrots; 118 milliliters diced celery; 237 milliliters shredded cooked chicken breast meat; 4 liters good-quality chicken stock; 237 milliliters cooked fine egg noodles; 1 teaspoons ground white pepper; 1 Tbsp kosher salt, plus more for seasoning; 8 servings Kosher salt and black pepper; 473 milliliters matzo meal; 1 Tbsp onion powder 8 extra-large eggs; 237 milliliters diced onions; 118 milliliters schmaltz or vegetable oil; 2 Tbsps schmaltz or vegetable oil

You can never have too many main course recipes, so give Chicken Soup with Matzo Balls a try. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 24g of fat, and a total of 521 calories. It will be a hit at your Autumn event. A mixture of vegetable oil, carrots, chicken breast meat, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes about 2 hours and 35 minutes. It is a good option if you're following a dairy free diet.

Instructions

Watch how to make this recipe.

Combine the matzo meal, salt, pepper and onion powder in a large bowl.

Ingredients you will need

Onion Powder

Matzo Meal

Pepper

Salt

Equipment you will use

Bowl

Combine the eggs and schmaltz in a second large bowl. Very gently mix the wet ingredients into the dry ingredients. Cover and refrigerate for one hour.

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Schmaltz

Egg

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Bowl

Bring a large pot of water to boil and season well with salt.

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Water

Salt

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Pot

Using wet hands, form the matzo mixture into 1 1/2-ounce balls. (Be gentle: overmixing can result in tough, hard dumplings.)

Ingredients you will need

Matzo

Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes. The dumplings can be held in warm water until ready to serve.

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Water

Equipment you will use

Pot

For the soup: Sweat the onions, carrots and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes.

Ingredients you will need

Schmaltz

Carrot

Celery

Onion

Soup

Equipment you will use

Pot

Add the chicken stock and bay leaves and bring to a boil. Lower the heat and simmer until the vegetables are very tender, 20 minutes. Skim any foam or bits of food that have risen to the top. Discard the bay leaves.

Ingredients you will need

Chicken Stock