"Every nationality has some kind of chicken soup. It's one of the simplest meals you can make and almost everyone can find a chicken and some vegetables to cook up a big, satisfying pot of soup for the family. Some people even ascribe magical medicinal qualities to chicken soup, and who am I to disagree? The Greeks have a chicken and lemon soup called avgolemono, Italians make tortellini en brodo, the Vietnamese have pho and, of course, the Chinese make egg drop soup with chicken broth. I grew up on chicken soup with matzo balls, so that's my particular favorite. The broth starts with whole chickens and vegetables, plus fresh herbs like parsley and thyme, an entire head of garlic and lots of salt and pepper. I simmer it away for hours while I futz around the house and make some easy matzo balls. I end up with a rich, delicious soup that will delight everyone on a cold night!" says Ina.
Provided by Ina Garten
Categories main-dish
Time 4h45m
Yield 6 quarts stock, 18 to 20 matzo balls
Number Of Ingredients 22
Steps:
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
- To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season to taste and serve as is, or ladle each serving over 1 or 2 warm matzo balls.
- Whisk together the egg yolks, 1/2 cup chicken stock, chicken fat, parsley and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
- Bring a pot of chicken stock to a simmer (about 3 quarts). Form matzo balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands or scooping them with a small ice cream scoop. Drop them into the simmering stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in the chicken soup.
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Jameelah Mapp
[email protected]This soup is delicious! The broth is so flavorful and the matzo balls are the perfect addition. I will definitely be making this again.
Misrak Debele
[email protected]I've made this soup many times and it's always a hit! The broth is so flavorful and the matzo balls are always light and fluffy. I highly recommend this recipe.
lamar elgheriany
[email protected]This soup is a must-try! The broth is so rich and flavorful, and the matzo balls are light and fluffy. I will definitely be making this again.
Mac Kenzie
[email protected]I made this soup for my family last night and they loved it! The soup is so hearty and filling, and the matzo balls are the perfect addition. I will definitely be making this again.
mesele arficho
[email protected]This soup is delicious! The broth is so flavorful and the matzo balls are the perfect addition. I will definitely be making this again.
Lola Mills
[email protected]I've made this soup many times and it's always a hit! The broth is so flavorful and the matzo balls are always light and fluffy. I highly recommend this recipe.
Nur Nahar
[email protected]This soup is a must-try! The broth is so rich and flavorful, and the matzo balls are light and fluffy. I will definitely be making this again.
Chan Peer Shah
[email protected]I made this soup for my family last night and they loved it! The soup is so hearty and filling, and the matzo balls are the perfect addition. I will definitely be making this again.
Gerica Walton
[email protected]This soup is delicious! The broth is so flavorful and the matzo balls are the perfect addition. I will definitely be making this again.
Judith Teque
[email protected]I've made this soup many times and it's always a hit! The broth is so flavorful and the matzo balls are always light and fluffy. I highly recommend this recipe.
lucas baraka
[email protected]This soup is a must-try! The broth is so rich and flavorful, and the matzo balls are light and fluffy. I will definitely be making this again.
Saed Sweity
[email protected]I made this soup for my family last night and they loved it! The soup is so hearty and filling, and the matzo balls are the perfect addition. I will definitely be making this again.
Dacentra Norton
[email protected]This soup is delicious! The broth is so flavorful and the matzo balls are the perfect addition. I will definitely be making this again.
P Parou
[email protected]I've made this soup many times and it's always a hit! The broth is so flavorful and the matzo balls are always light and fluffy. I highly recommend this recipe.
Abraham Sharif
[email protected]This soup is a must-try! The broth is so rich and flavorful, and the matzo balls are light and fluffy. I will definitely be making this again.
Mazzi Phiona
[email protected]I made this soup for my family last night and they loved it! The soup is so hearty and filling, and the matzo balls are the perfect addition. I will definitely be making this again.
Shanaj Akter
[email protected]This chicken soup with matzo balls is the best I've ever had! The broth is so flavorful and the matzo balls are light and fluffy. I will definitely be making this again.