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Chicken Matzoh Ball Soup Recipe

Chicken Matzo Ball soup|www.lizbushong.com
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Ingredients

3 chicken breasts or rotisserie chicken

232 ounce chicken broth

1 medium onion, sliced

3 stalks celery, sliced

3 large carrots, peeled, sliced into discs

1 teaspoon sea salt

1 teaspoon white pepper

Matzoh Ball batter*

*Matzoh Balls:  Makes: 2 ½ cups or 12 medium sized balls

1 cup Matzoh meal

4 large eggs, slightly beaten

¼ cup light vegetable oil

¼ cup water

1 teaspoon sea salt

¼ teaspoon poultry seasoning

Pie Crust Crackers

1 package refrigerated pie crusts

1 cup grated parmesan cheese

egg wash: 1 egg + 1 teaspoon water

Instructions

  1. In crock pot, place chicken breast, sliced onion, celery, carrots and 32 ounces chicken broth.
  2. If using rotisserie chicken omit crock pot but in a large saucepan, saute onion, celery, and carrots in 2 tablespoons olive oil until onions are translucent.  Add chicken broth, simmer for 40 minutes until carrots and celery are cooked. Continue with step 6.
  3. Place crockpot on high for 4 hours or low for overnight.
  4. When fully cooked, drain vegetables from meat.
  5. Place reserved broth and carrots in a large saucepan.
  6. Shred chicken and return to reserved broth. Broth should be clear.  This is your base for the Chicken Matzoh Ball soup.

MAKE MATZO BALLS

  1. In medium mixing bowl, combine meal, eggs, oil, water, salt and seasoning.
  2. Mix with a fork until well blended.  Cover and refrigerate for 30 minutes.
  3. In another large saucepan, bring the remaining 32 ounce chicken broth to a rolling boil.
  4. With an ice cream scoop or large spoon, shape matzoh into balls.
  5. Drop balls into boiling chicken broth.  When they fluff and rise to the top, remove and place balls into soup bowls or chicken soup.
  6. Strain any Matzoh material from the chicken broth, then add this broth to the Chicken soup base.
  7.  To serve:  Place 3 Matzoh balls in soup bowl, add pieces of chicken, carrots and then the broth to cover.  Or ladle the entire soup into the bowl as desired. Garnish with chive stems and pie crust crackers or crackers of choice.

Pie Crust Crackers 

  1. Preheat oven to 425 degrees. Line baking sheet with parchment paper. Set aside.
  2. Allow pie crust to warm to room temperature about 15 minutes.
  3. On lightly floured surface unroll crust, sprinkle parmesan cheese over the crust evenly.
  4. Unroll second crust and place on top of cheese.  Line up crusts to match, gently roll crust together to flatten and help laminate the cheese into both crusts.
  5. With 1″ small star or mitten cookie cutter, cut crusts into shapes.  Place on parchment lined baking  sheet. With a salad or small fork prick edges of each cracker of mini mittens or shapes to ensure the two crusts stick together.
  6. Brush with mixed egg wash, sprinkle with sea salt or other herbs if desired.
  7. Bake at 425 for 5 -6 minutes. Allow to cool.
  8. Store in zip lock bag or covered container until serving.

Notes

To serve:  Place 3 Matzoh balls in soup bowl, add pieces of chicken, carrots and then the broth to cover.  Or ladle the entire soup into the bowl as desired. Garnish with chive stems and pie crust crackers.

Rotisserie chicken makes the recipe faster, select lemon herb for best results.

If you want a clear broth for your soup, you will be cooking the balls in separate saucepan with chicken broth.  Cooking matzo in chicken broth adds additional flavor to the balls.

Keywords: soup