Balls Galore

Balls Galore……..

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“Chicken Soup With Matzo Balls And Chicken Dumplings”
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If you love balls (pun intended?), this soup will make you happy. In my own opinion, these chicken balls (ok then, dumplings ! 🙂 ) and these Matzo Ba… Dumplings 🙂 are some of the best dumplings you can find .
I have previously published quite a few dishes with matzo balls, but this is the first time I combine them with chicken dumplings.
One would think that chicken dumplings are nothing special, but these certainly are an exception to the sea of mediocre or even outright nasty stuff usually being served as chicken dumplings these days.
Very light and full of flavor, they are a far cry from the stuff which many “cooks” will serve you. How do I know that? Because I have been served so much crap labeled as chicken dumplings that I usually don’t order them in restaurants anymore. Mostly they contain less than fresh meat, lots of fillers and they look and taste as if somebody want’s to punish you by making you eat them.
Not these here baby’s !
Prepared from fresh chicken meat with no fillers, tasty and pretty to look at, accompanied by another gift to comfort food in the form of fluffy matzo balls and served in a strong, delicious chicken broth, this is comfort food as wonderful as it can get 🙂
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Bon Appétit ! Life is Good !
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Click here for more Matzo Balls on ChefsOpinion
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Click here for more Soup on ChefsOpinion
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Click here for Chicken Soup Recipe on ChefsOpinion
Pls note that this chicken soup recipe is just one version of many 🙂
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Balls Galore

notice how juicy the chicken dumplings are………..

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Preparation :
To read instructions, hover over pictures
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: de-bone 2 ea 6 oz fresh (not frozen if possible) chicken breasts

: dice into very fine cubes

: add 1 tblsp panko, 1 whole egg, 1/2 tblsp fresh-grated parmesan, kosher salt and cayenne pepper to taste (this was a small egg, if the eggs you are using are large, you might want to use only part of the egg)

: add 1 tpls finely sliced scallions, mix ingredients well but do NOT overwork or balls become dense 🙂 ; put in fridge for 30 minutes, then form into balls, return to fridge

: mix 1 cup matzo meal, 3 eggs, 3 tblsp oil or rendered chicken fat 1/4 cup seltzer (exact amount depends on the size of the eggs and the coarseness of the matzo meal) 3 tblsp finely chopped parsley (optional) Kosher salt and white pepper to taste; mix all wet ingredients together, then fold in matzo meal, salt and pepper and place in refrigerator for 15 minutes; shape into golf ball sized balls, drop into boiling water, cover, turn down to a simmer and cook for 20 minutes

: after 20 minutes, add the chicken balls, simmer covered until cooked through but NOT dry, about 12 minutes; to serve, place 3 ea of chicken balls and matzo balls in a serving bowl, add chicken soup and sprinkle with finely sliced scallions