Gigi’s Matzo Ball Chicken Soup Recipe (2024)

FAQs

Is matzah ball soup healthy? ›

Add to that the benefits of vitamins A, C, and D in the broth, the anti-inflammatory properties of the soup vegetables, and a boost of energy from the carbohydrates in the matzo balls, and you've got a recipe for feeling better!

You can't overcook a matzo ball. It's not possible. But you can absolutely under cook one. So if you need to leave it in longer, that's OK.

Chicken: The secret to super tender chicken without crazy long cooking times is using chicken thighs! You can use boneless or bone-in chicken. Thighs also provide extra flavor and don't dry out like chicken breast does. Broth: Our Homemade Chicken Broth is a delicious addition to this soup and provides a rich flavor.

Whether you are saving the leftovers or making this soup in advance here is the best way to store, freeze, and reheat this dish: Storing – To store leftover soup, separate the matzo balls from the soup. This will help keep the matzo balls from dissolving into the soup.

Traditionally, matzo ball soup was a Passover meal, consumed in remembrance of the unleavened bread that Jews ate when they were fleeing Egypt. During Passover, Jewish people would buy Matzo bread from their local bakery and use day-old leftover crumbs to make the balls.

Get schmaltzy: Schmaltz, or rendered chicken fat, is like gold. And you deserve nothing but the best. The flavor and texture that schmaltz gives a matzo ball is nothing that vegetable oil can really compare to, which is why if you can get it (or make it!), use the good stuff.

I think with medium-low heat, agitation from the boiling water with lots of room in the pot helps create fluffier balls. And every matzoh ball expert knows, DO NOT OPEN THE LID DURING COOKING, as the steam and pressure also helps make those light airy dumplings.

Yes, matza is hard to digest, and consuming lots of it can cause indigestion and constipation.

A good broth is the secret to the very best soup, such as chicken soup and beef and barley, while a rich stock is the foundation for superior braises, stews and sauces, including French classics like demi-glace and sauce Espagnole, as well as the very best turkey gravy.

Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken. cooking your chicken in moisture.

Is it OK to put raw chicken in soup? ›

You can cook the chicken at a high-enough temperature to kill bacteria by turning up the heat on the broth, but for a much safer and tastier method, brown your chicken first. Browning or searing the chicken in a separate pan is not only far more foolproof, but adds richness and extra umami to your soup.

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.

Yes, if you cook matzah balls too long, they can become water logged and mushy. Check them at 25 to 30 minutes. Why are my matzo balls mushy? Adding too much liquid in ratio to matzo meal can make for mushy dumplings.

Yes, the soup and the matzo balls can be frozen separately for up to 3 months. To enjoy later, defrost both the soup and the matzo balls in the refrigerator overnight. When you're ready to serve, reheat the soup on the stovetop over medium heat until hot.

Matzo ball soup (1 cup) contains 18.5g total carbs, 17.4g net carbs, 5.2g fat, 6.3g protein, and 146 calories.

Matzo Ball (1 matzo ball) contains 6.2g total carbs, 6g net carbs, 1.7g fat, 1.8g protein, and 48 calories.

Matzo ball soup contains 145 calories per 241 g serving. This serving contains 4.9 g of fat, 6.3 g of protein and 19 g of carbohydrate. The latter is 2.2 g sugar and 1.2 g of dietary fiber, the rest is complex carbohydrate.

Yes, matzo is healthier than bread as it contains no fat, which reduces the risk of heart-related diseases. Hence, matzo is the best alternative to bread, bun, or any other wheat flour-related packaged products.