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The Chew: Chicken Matzo Ball Soup Recipe

The Chew: Brooke Burke Matzo Ball Soup

Clinton Kelly was thrilled to welcome Brooke Burke to The Chew and she brought with her a recipe for Chicken Matzo Ball Soup, which she called a “pot of life” because there’s something in the dish for anyone. This is the kind of recipe that brings back all kinds of childhood memories for Brooke, which makes it that much better! Breaking Bread with Brooke Burke is her new show, and she’s having a ton of fun cooking with all her friends and family.

To get the recipe for Chicken Matzo Ball Soup, click next page.

The Chew: Chicken Matzo Ball Soup Recipe Ingredients

The Chew: Chicken Matzo Ball Soup Recipe

Brooke Burke stopped by The Chew to share her recipe for Chicken Matzo Ball Soup. (wordridden / Flickr)

  • 1 onion – finely chopped
  • 3 bay leaves
  • 2 tbsp olive oil
  • 1 bunch carrots – about 6 large, peeled, chopped
  • 2 parsnips – chopped
  • 2 zucchinis – chopped
  • kosher salt and freshly ground black pepper
  • 2 each chicken thighs and drumstricks – bone-in, skin-on
  • 3 cloves garlic
  • 1 box store-bought matzo ball mix
  • 2 leeks – chopped, cleaned well
  • 1 head celery – chopped
  • 2 sweet potatoes – sliced, cubed
  • 1/2 C dill – chopped

The Chew: Chicken Matzo Ball Soup Recipe Directions

  1. In a large pot, add the chicken thighs and drumsticks, then the garlic, onion, and bay leaves
  2. Cover with cold water
  3. Put over high heat and bring to a boil
  4. Lower the heat to medium and cook for 30 minutes
  5. Remove from heat and set aside, covered for 2-3 hours
  6. Remove the chicken to a cutting board
  7. Separate and shred the meat
  8. To the pot, add the shredded chicken meat, 1 tbsp of salt, and 1/2 tsp of pepper
  9. Prepare the matzo ball mix according to box directions
  10. Remove to the fridge for the instructed amount of time
  11. In a large saute pan, add 2 tbsp olive oil, carrots, leeks, and celery, then season with salt and pepper
  12. Saute until translucent, about 5 minutes
  13. Put the pot of chicken stock of medium-high heat and bring to a boil
  14. Add the sauteeed vegetables, sweet potato, parsnips, and zucchini
  15. Cook for 45 minutes, then cover and let stand
  16. Meanwhile, bring a largpot of water to a boil
  17. With wet hands, make the matzo balls about the size of golf balls
  18. Drop the matzo balls into the boiling water (not the chicken soup)
  19. Cover and simmer for 30 minutes
  20. Remove from heat
  21. Add the dill and stir to mix
  22. To serve, place a few matzo balls in individual bowls
  23. Ladle hot chicken soup over matzo balls

Filed Under: Soups Tagged With: Brooke Burke Matzo Ball Soup Recipe The Chew, Brooke Burke The Chew, Chicken Matzo Ball Soup Recipe The Chew

 

About Emily Hayden

I graduated from the University of Cincinnati with a degree in Journalism. I played volleyball for the Bearcats and have been an avid sports fan my entire life. If I'm not glued to my computer screen, I'm chasing after my enthusiastic little boy. I have a passion for writing, reading, and all things health and fitness. Oh, and of course TV!

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