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Chicken Soup With Dilled Mini Matzo Balls

Diet.Guru's picture
For soup
  Chicken thigh/2 10-ounce chicken legs, split 1 1⁄4 Pound
  Low sodium chicken broth 43 1⁄2 Ounce (3 Cans, 14 1/2 Ounce Each)
  Water 4 1⁄2 Cup (72 tbs)
  Onion 1 Small, halved
  Carrot 1 Small, halved
  Celery stalk 1 , halved
  Garlic 3 Clove (15 gm), smashed
  Parsley stems 6
  Dill sprigs 2
  Thyme sprig/1/4 teaspoon dried thyme 1
  Black peppercorns 8
Matzo balls:
  Egg 1 Large
  Vegetable oil 1 Tablespoon
  Snipped fresh dill 1 Tablespoon
  Scallion 1 , finely chopped to make about 1 tablespoon
  Wholewheat matzo sheet 1⁄4 , finely ground in food processor to make 1/4 cup
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Party, Healthy
Preparation Time: 
60 Minutes
Cook Time: 
20 Minutes
Ready In: 
80 Minutes

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Chicken Soup With Dilled Mini Matzo Balls Recipe