Chicken Kneidlach Chicken Matzo Balls
Elevate your comfort food game with these tender and flavorful Chicken Kneidlach (Chicken Matzo Balls), a delightful twist on the classic matzo ball recipe. Made with ground chicken, matzo meal, and aromatic seasonings like fresh parsley, minced garlic, and onion, these matzo balls are light, savory, and perfect for soaking up the rich broth of homemade chicken soup. The addition of chicken broth to the dough ensures extra moisture and a depth of flavor in every bite, while the gentle boiling method creates a soft, airy texture. Whether served in a steaming bowl of soup or on their own, these chicken matzo balls make for a heartwarming dish ideal for holiday dinners, Shabbat meals, or any time you're craving a nourishing bite. Simple to prepare and packed with wholesome ingredients, this recipe will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 1 cup Matzo meal
- 2 large Eggs
- 0.25 cup Chicken broth
- 0.5 medium Onion
- 2 cloves Garlic
- 2 tablespoons Chopped fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Vegetable oil
- 12 cups Water
- 6 cups Chicken soup (optional, for serving)
Instructions
Peel and finely mince the onion and garlic. Set aside.
In a large mixing bowl, combine the ground chicken, matzo meal, eggs, chicken broth, minced onion, minced garlic, parsley, salt, and pepper.
Mix the ingredients until well incorporated and slightly sticky. Cover and refrigerate the mixture for 15-20 minutes to firm up.
While the mixture chills, heat a large pot with 12 cups of water and 2 tablespoons of vegetable oil over medium-high heat. Bring to a gentle boil.
Using slightly wet hands, scoop about 2 tablespoons of the chilled mixture and roll it into a smooth ball. Repeat until all the mixture is shaped into balls.
Carefully lower the chicken matzo balls into the boiling water. Reduce the heat to a simmer and cover the pot.
Cook the matzo balls for 35-40 minutes, or until they are cooked through and float to the top.
Remove the cooked matzo balls from the water using a slotted spoon and transfer them to a serving dish or into bowls of hot chicken soup.
Serve immediately, garnished with additional parsley if desired, and enjoy!
Nutrition Facts
Calories |
1952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 844 mg | 281% | |
| Sodium | 8009 mg | 348% | |
| Total Carbohydrate | 143.6 g | 52% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 14.3 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 519 mg | 40% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4042 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
