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My love for matzo ball (Knaidlach) soup should surprise no one at this point, since I have posted quite a few different post’s with this marvel of traditional comfort food at Chefsopinion.
As for Jerk Chicken – WHO doesn’t love that ??!
Now, I have to confess that the chicken I used here was not a real jerk chicken, but rather diced chicken leg seasoned with jerk-seasoning and then sautéed. However, this “jerk chicken”served its purpose as a filling for the matzo balls perfectly, so I will not nit-pick about it 🙂
Both Bella and I were enamored with this soup and will no doubt have it again and again 🙂
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Bon Appetit ! Life is Good !
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Matzo Ball Recipe
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More Jerk Chicken on ChefsOpinion
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More Matzo Balls on ChefsOpinion
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More Chicken Soup on ChefsOpinion
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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- chicken tights
- remove bones, dice meat and skin into small pieces
- add large diced onions, season liberally with jerk seasoning
- fry in vegetable oil until cooked just through but still juicy
- done…
- see link above for matzo ball recipe
- form matzo into balls
- flatten into disc
- add chicken filling
- cover filling completely with matzo, shape into ball again
- simmer in lightly salted water until cooked through and trippled in size, about 40 minutes
- almost……
- serve matzo ball in chicken soup, sprinkle with finely sliced scallion or chopped parsley
- Jerk Chicken-Stuffed Matzo Ball Soup
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