Recipe courtesy of Sandy Whiteman

Matzo Ball Soup and Chicken Salad

Save Recipe
  • Total: 2 hr
  • Prep: 30 min
  • Cook: 1 hr 30 min
Share This Recipe

Ingredients

For the soup:

For the Matzo Balls:

CHICKEN SALAD:

Directions

  1. For the soup: Cut whole chicken into quarters or breasts into 2 pieces. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil. Skim the top of the water. Add the vegetables and seasonings. Turn heat down and let simmer for approximately 1 1/2 hours or until tender.
  2. For the Matzo Balls: Separate the yolks from the whites and mix the yolks with chicken fat (or oil). Mix matzo meal, salt and soup stock together. Beat egg whites to soft peaks. Mix together the yolk mixture and the matzo meal. Fold the egg whites into the matzo mixture and refrigerate for 40 minutes. Remove from refrigerator and make heaping tablespoon size balls. Boil in salt water for about 40 minutes.
  3. Strain the soup, reserving the chicken (for the chicken salad) and the carrots. Place the matzo balls into the strained soup. Serve the matzo ball soup with the carrots.
  4. For the chicken salad: Mix chicken, eggs and mayonnaise together. The amount of mayonnaise may vary depending on the amount of chicken. Season with garlic powder and salt and pepper, to taste. The garlic powder is the trick to making it taste so good. Top with toasted slivered almonds (optional).
Crispy Baked Chicken Wings
PREMIUM
25m Easy 99%
CLASS
Chicken Soup, Yemenite Style
PREMIUM
11m Easy 100%
CLASS
Chicken Green Enchiladas
PREMIUM
23m Intermediate 99%
CLASS
Mexican Chicken Salad with Guacamole and Fresh Romaine
PREMIUM
11m Intermediate 99%
CLASS