Chicken Noodle Soup with Matzo Balls

I posted this recipe a year, or so back. I shot the pictures, at night, with flash. They were terrible. But, I posted it anyway, because I just love this soup.
So, I have decided to put it up again, with fresh photos & with some more clarity in the instructions.
I am not Jewish & don't have a Jewish grandma teaching me the right way to make matzo balls. I had an Italian grandma, who taught me how to make meatballs. But, I just love matzo ball soup & so do my kids! It's the ultimate comfort food & so good for you. Whenever I am sick, this is always what hits the spot.
This recipe is long. But, only because it includes all the components together. It can easily be adjusted, or built on, however you choose. You can make the stock ahead of time, or use store bought stock {not nearly as good, but okay}. You can use leftover chicken, or rotisserie chicken. You can use leftover bones & unused meat from a roasted chicken dinner to make the stock, instead of using raw chicken. You can use different veggies...potatoes, spinach, chard, parsnips, etc.
But, this is how I make chicken noodle soup with matzo balls.

So, my stock is already made. For instructions, see the recipe below.
To make the matzo balls, begin by separating 5 large eggs.

Add the egg yolks to a mixing bowl. To them, add a 1/2 cup chicken stock, a 1/4 cup rendered chicken fat, or canola oil,

a 1/2 cup finely chopped fresh parsley & a teaspoon of kosher salt. Whisk the mixture to combine.

Add in 1 cup of matzo meal,

and combine.

In a bowl of an electric mixer, fitted with the whisk attachment, beat the egg whites, with a pinch of salt until stiff.

Fold the egg whites into the matzo mixture & chill for at least 15 minutes.

Bring a pot of chicken stock, or water to a gentle simmer. Shape the matzo balls using a small ice cream scoop, or two spoons {they should be approximately the size of golf balls} & drop them into the simmering stock. Keep the heat low enough that it's gently simmering, or they will break apart. Cover the pot & cook for 30 minutes.

Using a slotted spoon, remove them from the pot & transfer to a bowl until ready to use. The matzo balls can be made ahead of time & kept in a bowl, with a bit of stock to keep them from drying out.

For the soup, bring 2 quarts of chicken stock to a boil in a large pot.

Add in 1 cup of chopped carrots, 1 cup of chopped celery & 2 cups of wide egg noodles. Simmer, uncovered, for 10 minutes.

Add in about 3 cups of shredding cooked chicken {use what you have leftover from stock} & a 1/4 cup of minced parsley.

Season with kosher salt & freshly ground pepper. Simmer for a few more minutes, just to heat the chicken through.

Put a couple matzo balls in a serving bowl, ladle the soup on top & serve.

Chicken Noodle Soup with Matzo Balls

Adapted from the Barefoot Contessa: Parties!
Serves 8
Making homemade chicken noodle soup with matzo balls from scratch can be a long process. It's easier if the components of this soup are made separately. You can make the stock one day & the soup the next, or whenever you'd like. I like to store chicken stock in quart containers in the freezer. It can be stored for up to 3 months. I am including some instructions for making some homemade stock of your own. It's just a guideline for those who might need some help in this area. Most of you out there, who enjoy cooking, are probably well aware of how to make chicken stock. In that case, just use what you usually would. I consider this version of chicken soup to be a more "kid-friendly" version, with basic ingredients {no funky vegetables} & the added treat of matzo balls {which my kids go gaga for}.

Stock:
1 whole 3 pound chicken
4 quarts water
1 whole onion {washed & skin left on}, quartered
2 whole carrots {washed & unpeeled}, cut in half
3 stalks celery {with leaves}, cut in quarters
1 whole head of garlic {unpeeled}, cut in half
A small handful of whole peppercorns
2 teaspoons of kosher salt {or more depending on taste}
3-4 sprigs of fresh parsley

Soup:
2 quarts homemade chicken stock
Meat from 1 whole chicken {reserved after making stock}
1 cup chopped carrots
1 cup chopped celery
2 cups wide egg noodles
1/4 cup finely chopped fresh parsley

Matzo Balls:
5 large eggs, separated
1/2 cup homemade chicken stock
1/4 cup canola oil or chicken fat, melted {reserved after making stock}
1/2 cup finely chopped fresh parsley
1 teaspoon kosher salt
1 cup matzo meal

To make the stock, add all of the ingredients to a large stockpot & simmer for 1 hour. Remove the chicken & transfer to a large bowl, or cutting board to cool. When the chicken is cool enough to handle, remove the breast meat {include dark meat, if you wish} & reserve for making chicken soup {or save for another use}. Put the remaining bones, etc. back in the pot & simmer the stock for an additional 2 hours. Strain all of the contents of the pot through a fine mesh strainer, saving the stock & discarding everything else. Skim the fat off the surface {this is easier to do when cool}. Reserve the fat for making matzo balls {if needed}. Let the stock cool to room temperature & refrigerate, or freeze until ready to use.
Note: The stock will have a gelatin like consistency when cool. This is a good thing. A gelatinous stock implies lots of good protein.

For the matzo balls, add the egg yolks, chicken stock, chicken fat {or canola oil}, parsley & salt to a mixing bowl. Whisk to combine. Stir in the matzo meal.
In a bowl of an electric mixer, fitted with the whisk attachment, beat the egg whites, with a pinch of salt until stiff. Fold the egg whites into the matzo mixture & chill for at least 15 minutes.
Bring a pot of chicken stock, or water to a gentle simmer. Shape the matzo balls using a small ice cream scoop, or two spoons {they should be approximately the size of golf balls} & drop them into the simmering stock. Keep the heat low enough that it's gently simmering, or they will break apart. Cover the pot & cook for 30 minutes. Using a slotted spoon, remove them from the pot & transfer to a bowl until ready to use. The matzo balls can be made ahead of time & kept in a bowl, with a bit of stock to keep them from drying out.
Note: Like dumplings, matzo balls soak up quite a bit of stock. So, if you don't have enough stock, you can use water, or a mixture of both. They make quite a mess when cooking them in the soup, which is why I don't cook them directly in it.

For the soup, bring the chicken stock to a boil in a large pot. Add in the carrots, celery & egg noodles. Simmer, uncovered, for 10 minutes. Shred the reserved chicken into bite sized pieces & add it into the soup, along with the parsley. Season with kosher salt & freshly ground pepper. Simmer for a few more minutes, just to heat the chicken through. Put a couple matzo balls in a serving bowl, ladle the soup on top & serve.
Click here for the printable recipe.

Lentil & Bulgur Salad

This recipe is from the Moosewood Cookbook...one of my most beloved cookbooks. Years ago, when I first made it, I made it lots. I haven't had it in ages & decided it was time. This salad is packed with protein & loads of other good for you stuff. It's very similar to Tabbouleh, but with lentils mixed in. It's more of a summer time dish, but with spring in the air, I am so ready to start cooking some summer time food.

Begin by placing a 1/2 cup of dried French lentils in a saucepan & cover them with water. Bring just to a boil, reduce the heat to low & simmer, partially covered until the lentils are tender, but not mushy {about 25 minutes}.

While the lentils are cooking, place a 1/2 cup of bulgur wheat in a small bowl. Add a 1/2 cup of boiling water, stir & cover the bowl with plastic wrap. Let stand for 10-15 minutes, while you get the other ingredients ready.

In a mixing bowl, whisk up 2 tablespoons extra virgin olive oil, 2 tablespoons freshly squeezed lemon juice, 1 clove of minced garlic, 1/2 teaspoon kosher salt & 1/4 teaspoon dried oregano.

To the mixture, add 2 tablespoons of chopped fresh parsley,

1 tablespoon of chopped fresh mint,

and 1 1/2 tablespoons of chopped fresh dill.

Give it a stir & add in some veggies & cheese. You'll need a 1/4 cup finely chopped red onion, a 1/4 cup finely chopped celery & a 1/2 cup crumbled feta cheese.

When the lentils are cooked, drain & add them to the mixing bowl.

Along with the cooked bulgur wheat.

Stir to combine & transfer to a serving bowl.
This salad can be served right away, warm, or chilled & served cold. Before serving, garnish with some chopped walnuts.

Lentil & Bulgur Salad

Adapted from The Moosewood Cookbook, by Mollie Katzen
Serves 4, as a side dish

1/2 cup dry french lentils
1/2 cup bulgur wheat
1/2 cup boiling water
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 clove garlic, minced
1/2 teaspoon kosher salt
1/4 teaspoon dried oregano
1 tablespoon chopped fresh mint
1 1/2 tablespoons chopped fresh dill
freshly ground pepper, to taste
2 tablespoons chopped fresh parsley
1/4 cup minced red onion
1/4 cup finely chopped celery
1/2 cup crumbled feta cheese
toasted walnuts, as garnish

Place the lentils in a small saucepan & cover with water. Bring just to a boil, reduce the heat to low & simmer, partially covered until the lentils are tender, but not mushy {about 25 minutes}.
While the lentils are cooking, place the bulgur wheat in a small bowl. Add the boiling water, stir & cover the bowl with plastic wrap. Let stand for 10-15 minutes, while you get the other ingredients ready.
Combine all the remaining ingredients in a mixing bowl. Drain the lentils & add them, along with the bulgur wheat & stir to combine. This salad can be served right away, or chilled & served cold. Before serving, garnish with some chopped walnuts.
Click here for the printable recipe.

Fennel & Orange Salad

I love salads like this. Super simple, no washing, or spinning lettuce & it looks so gourmet. It is sure to really impress your family, or dinner guests.
I love the flavors used in this dish. I am especially fond of fennel. My Italian grandmother frequently served it & it always reminds me of her. If you've never tried it, it has a subtle licorice flavor & a texture similar to celery.

Cut half of a small red onion into very thin slices. Place in a bowl of cold water & chill for 15 minutes. This helps mellow the flavor.

Next, cut one large, trimmed fennel bulb in quarters lengthwise. Cut most of the core away from each section, leaving a bit in place, to help hold the slices together. Thinly slice the fennel sections lengthwise.

Cut the ends off two navel oranges. Sit the oranges on one end & using a sharp knife, cut along the contour of the each, removing the peel & pith. Working over a bowl, to collect the juice, cut the segments out of the oranges, removing any seeds. Place the segments in the bowl with the juice & squeeze in any remaining juice from the cores.

Next, slice up 6 pitted, dry-cured black olives {Kalamata olives will work here too}.

To make the dressing, whisk together 3 tablespoons of extra virgin olive oil, 1 1/2 tablespoons of lemon juice & a 1/2 teaspoon kosher salt in a mixing bowl until emulsified.

Drain the red onion.
Transfer the fennel & red onion to a serving platter.

Arrange the orange slices on top & pour the orange juice over the salad. Scatter the olives on top & drizzle the whole salad with the dressing. Garnish with 1 teaspoon of chopped fresh mint.
This salad can be made ahead of time. Add the dressing & mint just before serving.

Fennel & Orange Salad

Adapted from Fine Cooking Magazine; Real Italian Issue
Serves 4

1/2 small red onion
2 large navel oranges, or blood oranges
1 large fennel bulb
6 dry-cured black olives, pitted & coarsely chopped
3 tablespoons extra virgin olive oil
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1 teaspoon minced fresh mint

Cut the red onion into very thin slices. Place in a bowl of cold water & chill for 15 minutes. This helps mellow the flavor.
Cut the ends off of the oranges. Sit the orange on one end & using a sharp knife, cut along the contour of the orange, removing the peel & pith. Working over a bowl, to collect the juice, cut the segments out of the oranges, removing any seeds. Place the segments in the bowl with the juice & squeeze any remaining juice from the cores.
Next, cut the fennel bulb in quarters lengthwise. Trim most of the core away from each section, leaving a bit in place, to help hold the slices together. Thinly slice the fennel sections lengthwise. Drain the red onion.
To make the dressing, whisk the olive oil, lemon juice & kosher salt in a mixing bowl until emulsified.
Transfer the fennel & red onion to a serving platter. Arrange the orange slices on top & pour the orange juice over the salad. Scatter the olives & mint on top & drizzle the whole salad with the dressing.
This salad can be made ahead of time. Add the dressing & mint just before serving.
Click here for the printable recipe.

Shallot & Goat Cheese Tart

This recipe is from my Barefoot in Paris cookbook. I have been wanting to make it for ages & finally did this weekend. I love quiche & this is a different spin on the classic, as it's lighter on the eggs & heavier on the cheese. While the ingredients themselves are not light...loads of cheese, cream & butter. It has a very light & airy texture. I made a few changes in the original recipe. I used a bit less cheese & changed up a few of the steps in making the pastry. I loved the final dish & will be keeping it in mind for our Easter brunch.

To make the pastry, add 1 1/2 cups flour & a 1/4 teaspoon kosher salt to the bowl of a food processor fitted with a steel blade. Pulse once, or twice to combine.

Cut 12 tablespoons of the butter {1 1/2 sticks} into cubes. Add to the flour mixture & pulse until the butter is approximately the size of peas.

With the food processor running, pour approximately 4 tablespoons of ice water into the feed tube & process until the dough comes together {you may need a bit less, or a bit more depending on how accurate your measuring was & where you live}.

Transfer the dough to a lightly floured surface & shape into a disc. Wrap the disc in plastic wrap & chill for 30 minutes.
While the dough is chilling, preheat the oven to 350 degrees.

Roll the dough out on a well-floured work surface,

into a disc large enough to fit a 9" tart pan. Tart pans come in different depths as well. I had a 9" pan in both the very shallow & deep dish sizes. The filling would have been way too much for the shallow one, so I went with the deep dish. If you have a size in between those two, it would be perfect.

Roll a rolling pin over the top of the pan to cut off the excess dough.

Butter a section of foil large enough to fit your tart pan & line it {buttered side down}. Fill the foil with pie weights, or dried beans {I used both} & bake for 20 minutes.

Remove the foil & prick the bottom all over with a fork. Bake for an additional 10 minutes.

Meanwhile, finely chop 3-4 large shallots {about 3/4 cup} & melt the remaining tablespoon of butter in a saute pan. Add the shallots & cook over medium low heat for about 10 minutes, or until softened & beginning to brown. Set aside for now.

Place 8 ounces of herb & garlic goat cheese in the bowl of a food processor & process until the cheese is crumbly.

Add in 1 cup cream, 3 extra large eggs, a 1/4 cup minced fresh basil basil, a 1/4 teaspoon kosher salt & an 1/8 teaspoon pepper. Process until blended.

Scatter the shallots over the bottom of the tart shell. Pour in the filling & bake for 30-40 minutes,

or until the tart is firm when shaken & the top is lightly browned. Depending on the depth of your tart shell, this time will vary slightly.

Allow the tart to cool for 10 minutes before serving. It can be served hot, or at room temperature.

Goat Cheese & Shallot Tart

Adapted from Barefoot Contessa: Barefoot in Paris Cookbook
Serves 6

1 1/2 cups flour
1/2 teaspoon kosher salt {divided}
13 tablespoons cold unsalted butter {divided}
4 tablespoons ice water
3/4 cup finely chopped shallots
8 ounces herb & garlic goat cheese
1 cup heavy cream
3 extra large eggs
1/4 cup finely chopped fresh basil leaves
1/8 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.
To make the pastry, add the flour & a 1/4 teaspoon kosher salt to the bowl of a food processor fitted with a steel blade. Pulse once, or twice to combine. Cut 12 tablespoons of the butter {1 1/2 sticks} into cubes. Add to the flour mixture & pulse until the butter is approximately the size of peas. With the food processor running, pour the ice water into the feed tube & process until the dough comes together. Transfer the dough to a lightly floured surface & shape into a disc. Wrap the disc in plastic wrap & chill for 30 minutes.
Roll the dough out on a well-floured work surface & fit into a 9" deep dish tart pan with removable sides. Roll a rolling pin over the top of the pan to cut off the excess dough. Butter a section of foil large enough to fit your tart pan & line it {buttered side down}. Fill the foil with pie weights, or dried beans. Bake for 20 minutes. Remove the foil & prick the bottom all over with a fork. Bake for an additional 10 minutes.
Meanwhile, melt the remaining tablespoon of butter in a saute pan. Add the chopped shallots & cook over medium low heat for about 10 minutes, or until softened & beginning to brown. Set aside for now.
Place the goat cheese in the bowl of a food processor & process until the cheese is crumbly. Add the cream, eggs, basil, a 1/4 teaspoon kosher salt & the pepper. Process until blended.
Scatter the shallots over the bottom of the tart shell. Pour in the filling & bake for 30-40 minutes, or until the tart is firm when shaken & the top is lightly browned.
Allow the tart to cool for 10 minutes before serving. It can be served hot, or at room temperature.
Click here for the printable recipe.