Chicken Soup with Matzo Balls
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1/2 lb. boneless skin less chicken, diced | |
| 2 tablespoons canola oil | |
| ¼ teaspoon salt | |
| ½ cup finely chopped onion | Washed, peeled and finely chopped |
| ½ cup finely chopped carrot | Washed, peeled and finely chopped |
| ½ cup finely chopped celery | Washed, trimmed and finely chopped |
| 1 teaspoon poultry seasoning. | |
| 1 tablespoon parsley flakes | |
| 8 cups reduced sodium chicken broth | |
| ¼ teaspoon ground black pepper | |
| 1 teaspoon garlic powder | |
| Matzo Balls: | |
| 4 eggs | |
| 2 tablespoons water | |
| 1/4 cup butter or margarine, melted | |
| 1 cups Matzo meal | |
| 1 teaspoon salt | |
| ½ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | For Matzo balls: Beat the eggs with the water. Stir in the melted butter. Add matzo meal, salt and pepper. The batter should be thick like mashed potatoes. Chill for at least 1 hour. | |
| 2 | Heat the oil into a large stock and set over medium heat Season chicken cubes with salt and pepper. Once hot, add chicken cubes and sauté until brown | |
| 3 | Add the carrots, onions and celery. Cook until tender | |
| 4 | Add remaining ingredients (except Matzo balls) and bring to a boil. | |
| 5 | Reduce the heat to low, cover and cook at a low simmer until tender, approximately 35 to 40 minutes. | |
| 6 | Using a # 70 scoop, shape batter into balls. Carefully drop each ball into hot soup. Cover and simmer for approximately, 30 minutes. | Cook until internal temperature reaches 165°F. |
Posted in Soup Recipes
