Chicken Soup With Dilled Mini Matzo Balls Recipe
Ingredients
| Chicken thigh | 1 1/4 Pound (Soup:) | |
| Sodium chicken broth | 3 Can (10oz) (Soup:) | |
| Water | 4 1/2 Cup (16 tbs) (Soup:) | |
| Onion | 1 Small, halved (Soup:) | |
| Carrot | 1 Small, halved (Soup:) | |
| Stalk celery | 1 , halved (Soup:) | |
| Garlic | 3 Clove (5gm), smashed (Soup:) | |
| Parsley stems | 6 (Soup:) | |
| Dill sprigs | 2 (Soup:) | |
| 1 thyme sprig or 1/4 teaspoon dried thyme | ||
| Black peppercorns | 8 To taste (Soup:) | |
| Matzo Balls. | ||
| Egg | 1 Large (Soup:) | |
| Vegetable oil | 1 Tablespoon (Soup:) | |
| Dill | 1 Tablespoon, snipped (Soup:) | |
| 1 scallion, finely chopped (1 tablespoon) | ||
| 1/4 sheet whole-wheat matzo, finely ground in food processor (1/4 cup) | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. For the soup Combine chicken, broth, water, onion, carrot, celery, and garlic in a large saucepan. Bring to a boil over high heat. Skim off foam that rises to surface. Add parsley, dill, thyme, and peppercorns; reduce heat to very low and simmer gently until flavors develop, about 1 1/2 hours.
2. Transfer chicken to a cutting board. Strain broth into a clean container; skim off fat, and season with salt and pepper to taste. Discard solids. Remove and discard skin from chicken; pull meat off bones and return to broth.
3. For the matzo balls: Combine egg, oil, dill, and scallion in a small bowl. Beat with a fork, then stir in matzo until well blended. Cover and refrigerate for 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil overhigh heat. With wet hands, shape matzo mixture into 16 balls, using 1 level teaspoon for each, and drop balls into water. Reduce heat to low; cover and simmer until cooked through, about 15 minutes. Reheat soup. With a slotted spoon, transfer matzo balls to soup and serve.
2. Transfer chicken to a cutting board. Strain broth into a clean container; skim off fat, and season with salt and pepper to taste. Discard solids. Remove and discard skin from chicken; pull meat off bones and return to broth.
3. For the matzo balls: Combine egg, oil, dill, and scallion in a small bowl. Beat with a fork, then stir in matzo until well blended. Cover and refrigerate for 15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil overhigh heat. With wet hands, shape matzo mixture into 16 balls, using 1 level teaspoon for each, and drop balls into water. Reduce heat to low; cover and simmer until cooked through, about 15 minutes. Reheat soup. With a slotted spoon, transfer matzo balls to soup and serve.
Chef
