Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, matzo ball soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Matzo Ball Soup is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. Matzo Ball Soup is something that I’ve loved my entire life.
Matzoh balls are made from matzoh meal, eggs, and oil or chicken fat, and added to a chicken and vegetable soup. Otherwise known as New York penicillin, this soup is good for colds, flu, and heartaches. Form the matzoh dough into balls the size of walnuts.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook matzo ball soup using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Matzo Ball Soup:
- Prepare Matzo Balls
- Get 1 box matzo ball and soup mix
- Make ready To taste ground black pepper
- Take To taste salt
- Get 2 large eggs
- Take 1/4 cup extra virgin olive oil
- Take Soup
- Make ready 1/2 of a chicken, bone in, skin on
- Make ready 2 large carrots
- Take 1 stalk/rib celery and leaves
- Prepare 1 teaspoon salt
- Prepare 1/4 cup extra virgin olive oil
- Prepare 1/2 teaspoon ground black pepper
- Get 48 ounces chicken broth
- Prepare 1 teaspoon granulated garlic powder
- Make ready 1 teaspoon saffron threads
Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it's not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavor.
Steps to make Matzo Ball Soup:
- Mix 2 eggs and the olive oil together well. Get the matzo ball and soup mix. Take the matzo packet and pour it into the olive oil and egg mixture. Let sit 15 minutes. If you want a less dense matzo ball, add 3 tablespoon seltzer water.
- Chop the celery and carrots. Season the breast, thigh, leg and wing with salt and pepper. Heat the oil.
- Sear the chicken pieces skin side down 7 minutes, then turn sear second side 7 minutes. Add the broth.
- Measure out the saffron threads. Add the vegetables and threads to the soup. Add the soup packet stir and cover 15 minutes.
- Wet your hands and form the matzo balls. Make them about the size of a walnut. If they become sticky wet your hands again. Aad the balls to the soup and allow to boil 7 minutes. They will increase in size a bit.
- Ready to serve. I hope you enjoy!!!!
The matzo balls will taste as if they came straight from Grandma's kitchen. With a slotted spoon, remove matzo balls from water and divide among four bowls. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Beyond the matzo ball mixture, the key to a good matzo ball soup is the stock. Though we have many great stock recipes on the Woks of Life, like my mom's homemade chicken stock, I like to make stock from a roasted chicken carcass for this soup.
So that is going to wrap it up for this exceptional food matzo ball soup recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
