Savory Chicken Matzo Balls: Comforting Winter Soup Addition

Chicken Kneidlach (Chicken Matzo Balls)

Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Servings: 18 matzo balls
Calories: 88.4 per serving
Rating: ⭐⭐⭐⭐
Category: Chicken, Kosher, Winter
Cuisine: European
Keywords: Poultry, Meat, Very Low Carbs, High Protein, Hanukkah, For Large Groups, Stove Top

Description:

Chicken kneidlach, a delightful twist on traditional matzo balls, are perfect for adding heartiness to chicken soup or rich vegetable soups. Ideal for cold winter days or festive occasions like Hanukkah, these matzo balls are made with ground chicken and seasoned with just the right blend of spices for a comforting meal.

Ingredients:

• 2 cups ground chicken
• 4 eggs (separated into whites and yolks)
• 2 cups matzo meal
• 1/4 cup cold water
• 1 teaspoon sugar
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon white pepper

Instructions:

1. Prepare the Matzo Ball Mixture:

   • In a large bowl, combine the ground chicken, egg whites, egg yolks, matzo meal, cold water, and sugar. Use your hands to mix thoroughly until well combined.

2. Season the Mixture:

   • Add salt and white pepper to taste. Mix well.

3. Chill the Mixture:

   • Cover the bowl and chill in the refrigerator for 15 minutes to firm up the mixture.

4. Boil Water:

   • Fill a large pot with about 8 quarts of water and bring it to a rolling boil over medium-high heat.

5. Season the Boiling Water:

   • Optionally, add a bouillon cube for extra flavoring or spices like paprika and salt according to your preference.

6. Shape the Matzo Balls:

   • Remove the matzo ball mixture from the fridge. Wet your hands with water to prevent sticking, and shape the mixture into approximately 36 balls, each about 1 1/2 inches in diameter.

7. Cook the Matzo Balls:

   • Carefully drop the matzo balls into the boiling water. Half-cover the pot with a lid and reduce the heat to maintain a gentle simmer.

8. Simmer:

   • Let the matzo balls simmer in the water for about 45 minutes, occasionally stirring gently to ensure even cooking.

9. Finish Cooking:

   • After 45 minutes, turn off the heat and carefully remove the matzo balls from the water using a slotted spoon. They should be firm and cooked through.

10. Serve:

    • Your chicken kneidlach (matzo balls) are now ready to be added to your favorite chicken soup or vegetable broth. Enjoy their comforting warmth and savory flavor!

Notes:

• Ensure your hands are kept wet while shaping the matzo balls to prevent the dough from sticking.
• These matzo balls freeze well for future use in soups or as a tasty addition to other dishes.

This recipe for chicken kneidlach brings a delicious twist to traditional matzo balls, perfect for warming up winter meals or celebrating festive occasions with family and friends. The savory flavor and tender texture make them a comforting addition to any soup or broth.