matzo ball green chili chicken soup
(2 ratings)
My sister got me hooked on this recipe of course I have made changes since by experimenting...Matzo Balls are a Jewish Dumpling...This is great for the wintry or just a cool day...Sometimes if I am just feeling under the weather or someone in the house is sick I will make this....My sister serves this during Pass Over too....or Hanukkah...
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(2 ratings)
yield
6 serving(s)
prep time
1 Hr 35 Min
cook time
30 Min
Ingredients For matzo ball green chili chicken soup
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7 cfat-free, less-sodium chicken broth, divided
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1 1/2 cunsalted matzo meal
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2 Tbspminced fresh onion
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3 Tbspvegetable oil
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1/2 tspsalt, divided
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2 lglarge egg yolks
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1 clovegarlic, minced
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4 cchopped onion
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4 cwater
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1 1/2 cchopped carrot
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1 1/2 cchopped celery
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10 clovegarlic, crushed
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2 cgreen chili, chopped
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2 Tbspthyme sprigs
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2 Tbspparsley sprigs
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2 Tbsprosemary sprigs
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3 canchicken breast (shredded + broth)
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2 Tbspchopped fresh dill
- WATER TO DIP HANDS IN TO SHAPE MATZO BALLS WITH
How To Make matzo ball green chili chicken soup
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1Combine 1 3/4 cups chicken broth, matzo meal, 2 tablespoons minced onion, oil, 1/4 teaspoon salt, yolks, and 1 minced garlic clove, stirring well. Cover and chill 1 hour.
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2While matzo mixture chills, combine 5 1/4 cups broth, 1/4 teaspoon salt, chopped onion, and next 9 ingredients (chopped onion chicken breast); bring to a boil. Reduce heat, and simmer 1 hour, skimming surface as needed. Remove chicken; reserve for another use. Strain broth mixture through a colander into a large bowl; discard solids. Return broth to pan; bring to a boil. Reduce heat, and simmer.
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3Slightly dampen your hands each time you shape your Matzo Balls Divide matzo mixture evenly into 24 (1 1/2-inch) balls. Gently drop balls into simmering broth. Cover, reduce heat to medium-low, and cook 5 minutes or until done (matzo balls will rise to surface). Remove from heat; stir in dill.
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