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Chicken-Matzo Ball Soup

Photo: Oxmoor House
Hands-on time 35 mins
Total time 1 hr, 52 mins
Yield

Serves 6 (serving size: about 1 1/4 cups)

For a shortcut version of this recipe, use store-bought, unsalted chicken stock instead of making your own. (Adapted from a recipe from AndrewZimmern.com.)

Ingredients

  • Stock:
  • 3 pounds chicken wings
  • 2 large carrots, peeled and coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 medium onion, cut into wedges
  • 3 quarts cold water
  • 1 tablespoon whole black peppercorns
  • 1 bunch fresh flat-leaf parsley
  • 1 bay leaf
  • Soup:
  • 1/4 cup club soda
  • 1 tablespoon canola oil
  • 2 large eggs
  • 2/3 cup matzo meal
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 chicken leg quarters, skinned
  • 1 cup diagonally sliced carrot
  • 1 cup sliced celery
  • 1 cup vertically sliced onion
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh chives

Nutrition Information

  • calories 240
  • fat 8.7 g
  • satfat 1.9 g
  • monofat 3.7 g
  • polyfat 2 g
  • protein 20 g
  • carbohydrate 21 g
  • fiber 2.6 g
  • cholesterol 132 mg
  • iron 1.7 mg
  • sodium 447 mg
  • calcium 52 mg

How to Make It

  1. To prepare stock, preheat oven to 425°. Spread chicken wings and next 3 ingredients (through onion wedges) in a single layer on a large baking sheet; bake at 425° for 40 minutes or until golden. Scrape chicken wing mixture and pan drippings into a large Dutch oven. Add 3 quarts cold water and next 3 ingredients (through bay leaf); bring to a boil over medium heat. Reduce heat to low, and simmer very gently for 2 1/2 hours, skimming surface as necessary. Strain mixture through a fine-mesh sieve lined with a double layer of cheesecloth over a bowl; discard solids. Wipe pan with paper towels. Return stock to pan; bring to a boil. Cook until reduced to 6 cups.

  2. To prepare soup, combine club soda, oil, and eggs in a medium bowl, stirring well. Stir in matzo meal, dill, 1/4 teaspoon salt, and 1/4 teaspoon ground pepper; chill 30 minutes. Shape dough into 24 (1/2-inch) balls.

  3. Combine reduced stock and chicken leg quarters in a large Dutch oven over medium-high heat; bring to a simmer. Reduce heat, and cook 30 minutes or until chicken is done, skimming surface as necessary. Remove chicken from pan; cool slightly. Shred chicken with 2 forks; discard bones. Add matzo balls, 1 cup sliced carrot, and 1 cup sliced celery to stock in pan; bring to a simmer. Cook for 20 minutes. Stir in vertically sliced onion; cook 5 minutes or until matzo balls are thoroughly cooked. Remove from heat; stir in shredded chicken, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, 2 tablespoons parsley, and chives.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Also appeared in: Oxmoor House, None, 2013, Cooking Light Lighten Up, America!;