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One of my favorite soups to make.....As a little boy I used to visit my Bubbie/ Great Grandma Ruth and would stay in the kitchen with her learning different techniques and cooking styles....To this day I make the soup the same way she taught me at the age of 5.

Tempo Preparazione:
Tempo di cottura:
Porzioni: 6
Marcatori (Tags):

Ingredienti

Cost per serving $3.07 vedi dettagli

Istruzioni

  1. In a very large pan, combine chicken (large pieces), onions, water, carrots, parsnips, sweet potatoes, celery, dill, parsley, garlic, and seasonings, except for salt. (I prefer to salt to taste when the soup is ready to be served.)
  2. Cover and bring pan to a boil. Lower the heat to a simmer; skim and discard the initial scum that rises to the surface of the liquid. (This only needs to be done once, to help make a clearer soup.)
  3. Simmer soup for about 3 hours, until the soup is flavorful and the chicken is falling apart. Skim the fat from the top if needed (depends on the cut of meat used).
  4. To make the matzah balls, combine matzah ball ingredients in a bowl, except water, and mix. Add water and stir to make a wet paste. Cover and chill for 30 minutes.
  5. Bring a large pan of water to a boil. Put some water in a small bowl (for dipping fingertips) and with wet hands (and a small spoon if desired), form the chilled matzah batter into balls, about 3/4-inch to 1-inch in diameter with the spinach in the middle.
  6. Slip the matzah balls into the pan of boiling water. Reduce the heat to a simmer, cover, and cook for 15-20 minutes.
  7. Using a slotted spoon, gently remove the matzo balls from the water and place on a plate for about 20 minutes, during which time they will become more firm.
  8. To serve, place two or three matzah balls in each soup bowl, and spoon hot soup over top.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 1093g
Recipe makes 6 servings
Calories 696  
Calories from Fat 424 61%
Total Fat 47.4g 59%
Saturated Fat 9.84g 39%
Trans Fat 0.47g  
Cholesterol 324mg 108%
Sodium 3914mg 163%
Potassium 1348mg 39%
Total Carbs 22.05g 6%
Dietary Fiber 6.4g 21%
Sugars 6.75g 5%
Protein 44.06g 70%
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Recensioni

  • Anne Kruse
    I'm not 100% sure mine turned out the right way...what with my matzah balls falling apart and all... My husband didn't care for it to much and neither did my daughter...but they are both very picky eaters. My mom loved it though. This was the first time I have had parsnips....I think they must be an acquired taste...I didn't care for them.
    Ho cucinato/assaggiato questa ricetta!

    Commenti

    • Chef Feiny www.feintastingfoods.com
      01 Febbraio 2011
      The poultry seasoning is for flavor. I also you chicken stock or broth in with the water to give t even more flavor.....I'll post my chicken stock recipe
      • Anne Kruse
        12 Gennaio 2011
        My matzah balls fell apart when I put them in the water....what did I do wrong? And I was having a lot of trouble getting the spinach in the middle...is there a trick to it? Thanks.
        1 risposta
        • Chef Feiny www.feintastingfoods.com
          01 Febbraio 2011
          Hi Anne,
          Sorry I haven't been on in a while. I revised the recipe and will change up the method. Sorry It didn't work out for you.
        • Anne Kruse
          12 Gennaio 2011
          Hey Adam,
          I'm trying to make this for dinner tonight. Keeping my fingers crossed.
          I was wondering though... 1/2 teaspoon poultry seasoning... that doesn't seem like a lot...what is the purpose of putting that in? Does it really make a difference; or rather is it noticeable in such a large pot of soup? Or does it serve another purpose?

          Also, should there be enough water to cover all the ingredients? Thanks!!!
          R/s
          Anne
          • Anne Kruse
            03 Gennaio 2011
            Hi! Couple of questions, because I would love to try this...
            What is Matzah meal?
            Where can you buy it?
            Thanks!!!
            1 risposta
            • Chef Feiny www.feintastingfoods.com
              04 Gennaio 2011
              Hi Anne
              Matzah meal is made from finely ground matzah(Unleavened bread made from dough which is completely free of yeast or leavening and which is baked before the onset of fermentation) and is an ingredient in a wide range of kosher foods. You can buy prepared matzah meal & matzah from the kosher section of your grocery store, but making it is both easy and economical.


              I hope this helps :-)

              Adam


            • Chef Feiny www.feintastingfoods.com
              19 Dicembre 2010
              Yes Nanette,
              My Bubbe taught me well :-). I know she is looking down on me everyday and is proud that I am living my dream.......
              • Nanette
                19 Dicembre 2010
                This is exactly how a good bubbe/savta would make matzah ball soup. Love it! N
                cucinananette.blogspot.com

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