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Chicken Soup with Wild Mushrooms and Herbed Matzo Balls Recipe

Chicken Soup with Wild Mushrooms and Herbed Matzo Balls Recipe

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Chicken Soup with Wild Mushrooms and Herbed Matzo Balls

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Ingredients

Count

Nutrition

548

Calories

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Ingredients:

Serving

1 tbsp vegetable oil
1 3- lb chicken , cut into pieces
2 large onions , cut into 1-inch pieces
12 cups water
3 celery stalks , cut into 1-inch pieces
3 fresh parsley sprigs
2 bay leaves
1 oz dried shiitake mushrooms
2 cups hot water
1/3 cup chicken fat (reserved from stock or purchased)
4 large eggs
2 tbsp chopped fresh chives
1 1/2 tbsp minced fresh tarragon or 1 1/2 tsp dried, crumbled
1 1/2 tsp salt
1/4 tsp pepper
1 cup unsalted matzo meal
3 1/2 quarts water (14 cups)
1 tsp minced fresh tarragon or 1/4 tsp dried, crumbled
minced fresh chives

Directions:

For Soup: Heat oil in heavy large pot over medium-high heat. Add chicken and onions and cook until brown, stirring frequently, about 15 minutes. Add 12 cups water, celery, parsley and bay leaves. Bring to boil, skimming surface. Reduce heat and simmer gently until reduced to 8 cups, about 5 hours. Strain into bowl. Cover and refrigerate until fat solidifies on top. (Can be prepared 2 days ahead.)
Remove fat form soup and reserve fat for matzo balls.
For Matzo Balls: Place shiitake mushrooms in small bowl. Pour 2 cups hot water over. Let soak until softened, about 30 minutes.
Melt 1/3 cup chicken fat and cool. Combine melted chicken fat, 1/4 cup shiitake soaking liquid (reserve remainder), eggs, 2 tablespoons chives, 1 1/2 tablespoons tarragon, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in medium bowl and beat to blend. Mix in matzo meal. Cover and refrigerate 3 hours. (Can be prepared 1 day ahead. Cover mushrooms in soaking liquid and refrigerate.)
Measure 3 1/2 quarts water into large pot. Salt generously and bring to boil. With dampened hands, form cold matzo meal mixture into 1-inch balls and add to boiling water. Cover and boil until matzo balls are cooked through and tender, about 40 minutes. (To test for doneness, remove 1 matzo ball and cut open.) Transfer matzo balls to plate, using slotted spoon. (Can be prepared 1 day ahead. Cover tightly and refrigerate.)
Drain mushrooms, reserving liquid. Thinly slice mushrooms, discarding stems. Combine remaining mushroom soaking liquid, mushrooms, chicken soup and 1 teaspoon fresh tarragon in heavy large saucepan and bring to simmer. Season to taste with salt and pepper. Add matzo balls and simmer until heated through. ladle soup into bowls. Garnish with chives and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	547.75 Kcal (2293 kJ)
Calories from fat	346.88 Kcal
		% Daily Value*
Total Fat	38.54g	59%
Cholesterol	253.24mg	84%
Sodium	629.42mg	26%
Potassium	545.43mg	12%
Total Carbs	13.55g	5%
Sugars	2.07g	8%
Dietary Fiber	2.63g	11%
Protein	35.86g	72%
Vitamin C	9.7mg	16%
Iron	2.5mg	14%
Calcium	141.1mg	14%

Amount Per 100 g
Calories	48.38 Kcal (203 kJ)
Calories from fat	30.64 Kcal
		% Daily Value*
Total Fat	3.4g	59%
Cholesterol	22.37mg	84%
Sodium	55.6mg	26%
Potassium	48.18mg	12%
Total Carbs	1.2g	5%
Sugars	0.18g	8%
Dietary Fiber	0.23g	11%
Protein	3.17g	72%
Vitamin C	0.9mg	16%
Iron	0.2mg	14%
Calcium	12.5mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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