Matzo Ball Soup

Name: Matzo Ball Soup
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 30
Cuisine: Global
Ingredients: 4 mediums carrots, thinly sliced; 3 ribs celery ribs; 1 sprig Fresh dill; 4 larges eggs, lightly beaten; 28 grams package fresh dill; 1 bunch fresh parsley; 1 teaspoons ground white pepper; 2 teaspoons kosher salt; 3 teaspoons kosher salt; 2 Tbsps fresh lemon juice; 237 milliliters matzo meal; 1 medium onion, quartered; 3 parsnips, thinly sliced; 30 servings Kitchen string; 1 kilograms skin-on, bone-in chicken breasts (about; 2 Tbsps vegetable oil

Matzo Ball Soup might be just the main course you are searching for. This recipe serves 30. One portion of this dish contains roughly 12g of protein, 2g of fat, and a total of 223 calories. If you have vegetable oil, eggs, parsley, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is perfect for Autumn. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 4 hours.

Instructions

Prepare Soup: Tie half of dill and half of parsley in a bunch with kitchen string. Chop remaining dill and parsley to equal 2 tsp. each.

Ingredients you will need

Parsley

Dill

Soup

Equipment you will use

Kitchen Twine

Bring chicken, next 4 ingredients, dill-parsley bunch, and 3 1/2 qt. water to a boil in a large Dutch oven over medium-high heat; skim any foam with a slotted spoon. Cover, reduce heat to medium-low, and simmer, 2 1/2 to 3 hours or until chicken is tender and falls off the bone.

Ingredients you will need

Whole Chicken

Parsley

Water

Bone

Dill

Equipment you will use

Slotted Spoon

Dutch Oven

Whisk together oil, eggs, and 1/4 cup water.

Ingredients you will need

Water

Egg

Cooking Oil

Equipment you will use

Whisk

Add matzo meal and 1 3/4 tsp. kosher salt; whisk until well blended. Cover and chill 30 minutes.

Ingredients you will need

Kosher Salt

Matzo Meal

Equipment you will use

Whisk

Remove soup from heat. Skim fat from surface of broth.

Ingredients you will need

Broth

Soup

Remove chicken and celery.

Ingredients you will need

Whole Chicken

Celery

Pour broth through a fine wire-mesh strainer into a large bowl. Return broth, carrots, and parsnips to Dutch oven, discarding onion and herb bunch.

Ingredients you will need

Parsnip

Carrot

Broth

Onion

Equipment you will use

Sieve

Dutch Oven

Bowl

Let chicken, celery, and broth mixture cool 30 minutes.

Ingredients you will need

Whole Chicken

Celery

Broth

Meanwhile, assemble and cook Matzo Balls: Shape matzo batter into 18 (1-inch) balls (about 1 Tbsp. each), using wet hands. Bring 2 1/2 qt. water to a boil in a large saucepan over medium-high heat. Drop matzo balls into boiling water; return to a boil. Cover, reduce heat to medium-low; simmer 30 minutes.

Ingredients you will need

Matzo

Water

Equipment you will use

Sauce Pan

Remove matzo balls from water with a slotted spoon.

Ingredients you will need

Matzo

Water

Equipment you will use

Slotted Spoon

Squeeze juice from cooled celery ribs into broth. Discard celery ribs. Skin and bone chicken; shred chicken.

Ingredients you will need

Celery Rib

Whole Chicken

Broth

Juice

Bone

Add matzo balls, shredded chicken, lemon juice, kosher salt, and pepper to broth. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 8 minutes. Stir in reserved dill and parsley; cook 2 minutes.

Ingredients you will need

Shredded Chicken