Best 2 Matzoh Ball Soup Recipes
Matzo ball soup is a traditional Jewish dish commonly served during Passover and other Jewish holidays. It consists of a flavorful broth filled with matzo balls, which are dumplings made from matzo meal, eggs, and seasonings. This delightful soup is often served with an array of vegetables such as carrots, celery, and parsnips, along with herbs like parsley and dill. Additionally, some variations may include chicken or beef broth for a richer flavor.
This article provides a comprehensive guide to making the perfect matzo ball soup, complete with three distinct recipes to cater to various dietary preferences. The classic matzo ball soup recipe offers a traditional rendition of this comforting dish, featuring a rich chicken broth, tender matzo balls, and an assortment of vegetables. For those seeking a vegetarian alternative, the vegetarian matzo ball soup recipe uses vegetable broth instead of chicken, while still delivering a flavorful and satisfying soup. Lastly, the gluten-free matzo ball soup recipe caters to individuals with gluten sensitivities, utilizing gluten-free matzo meal to create delicious and inclusive matzo balls.
MATZOH BALL SOUP
Steps:
- Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.
- In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.
MATZOH BALL SOUP
This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy.
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Yield 8
Number Of Ingredients 12
Steps:
- Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
- Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
- Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
- Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
- To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
- Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!
Nutrition Facts : Calories 583.2 calories, Carbohydrate 10.2 g, Cholesterol 217 mg, Fat 39.3 g, Fiber 1.7 g, Protein 45.3 g, SaturatedFat 10.5 g, Sodium 511.8 mg, Sugar 2.9 g
Tips:
- Use high-quality matzo meal. Fresh, finely ground matzo meal will produce light and fluffy matzo balls. Avoid using old or coarse matzo meal, as it will result in dense, heavy matzo balls.
- Don't overmix the matzo ball batter. Overmixing will develop the gluten in the matzo meal, resulting in tough matzo balls. Mix just until the ingredients are combined.
- Let the matzo balls rest before cooking. This allows the matzo meal to absorb the liquid and swell, resulting in more tender matzo balls.
- Cook the matzo balls in a gently simmering broth. Boiling water will cause the matzo balls to break apart. A gentle simmer will cook the matzo balls through without overcooking them.
- Don't overcrowd the pot. Cooking too many matzo balls at once will cause them to stick together and become mushy. Cook the matzo balls in batches if necessary.
- Serve the matzo ball soup immediately. Matzo balls are best when served fresh. If you need to make the soup ahead of time, cook the matzo balls separately and add them to the soup just before serving.
Conclusion:
Matzo ball soup is a delicious and comforting dish that is perfect for a cold winter day. With a few simple tips, you can make perfect matzo balls every time. So next time you're in the mood for a warm and hearty soup, give matzo ball soup a try. You won't be disappointed!
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