I am forever looking up the same links to the same amazing soups to make for dinner, so I figured I would stick them all in the same place. Here goes!
Monster Ball Soup
- 5-6 pond whole chicken
- 1-2 lbs. carrots, peeled and sliced
- 6-8 celery stalks, peeled and sliced including the leaves
- 1 whole yellow onion, sliced in half (leave the skin on)
- handful of parsley
- handful of dill
- 2 t. black peppercorns
- 4 whole cloves
- 2 bay Leaves
- Kosher salt
- 1/4 t. saffron threads
Place the chicken into a large pot and cover with 1 gallon of water plus 2 cups.Bring the water to a boil over medium heat and boil for 10-15 minutes, skimming the foam that rises to the top. Once you’ve removed all the foam, add 2 more cups of water.
Add carrots, celery, onion, parsley, dill, bay leaves, peppercorns, cloves and 1 T. kosher salt. Cover with the lid vented and bring to a boil again. Reduce heat to low and slowly simmer for 90 minutes. Do not let it come to a rolling boil or your stock will be cloudy.
After 90 minutes, remove from heat and carefully put the whole chicken on a plate and pull apart into bite-size pieces. Strain the broth into another large pot through a mesh strainer saving the carrots and celery in a bowl for later. Toss everything else.
When the soup has cooled stir in crushed saffron threads and bring broth to a boil. Add matzoh balls (1.5 boxes worth). Cover and cook as directed. Once the matzoh balls are cooked, add chicken, a pinch of fresh dill, carrots and celery. Serve hot and enjoy with a crowd as this should easily serve 10 or more people!
This is my favorite boxed matzoh ball mix. There are 2 packets per box and I like to make 3 packets worth of matzoh balls for this recipe. Make sure your balls are around the size of a children’s bouncie ball since once they are cooked they will nearly double in size. I had to learn this the hard way the first time and boy were my balls big. LOL!
- Chicken, 2-3 large breasts, frozen
- 1 c. chicken broth
- 1 T. Chili powder
- 2 T. canola oil
- 1 onion
- 1 celery stick
- 2 cloves garlic or 2 tsp. garlic powder
- 2 cans white beans (Northern or Navy), rinsed
- 1 c. black beans, rinsed
- 1 c. corn
- 1 (4.5 oz.) can diced green chilis, HOT
- 1/2 red bell pepper, large
- 3.5 c. chicken broth
- 4 T. sour cream
- 4 T. corn flour (Masa)
- 1 tsp. salt
- 2 T. chili powder
- 1 T. cumin
- 2 T. fresh lemon juice
- tortilla chips
- Place 2-3 frozen chicken breasts in the Crock Pot with 1 c. chicken broth and 1 T. chili powder. Cook on low for 6 hours then shred or cut into pieces.
- Toss onion, celery and garlic in the food processor and process until finely chopped.
- In a large pot, heat canola oil over medium heat. Add onion, celery and garlic and heat for several minutes.
- Put green chilis and bell pepper in the food processor and process until finely diced.
- Add green chili and bell pepper mix, white beans, black beans, corn, and chicken broth to the pot then stir and let cook for 5 minutes.
- Add sour cream, corn flour, salt, chili powder, cumin, lemon juice and chicken. Heat for 5 more minutes then add to Crock Pot and continue to cook on LOW for 2 hours.
This recipe is adapted from feeling foodish’s chicken tortilla soup. Also, this soup does not freeze well, it gets gritty when defrosted. Feeling foodish recommends leaving out corn and flour if you freeze it and add it when rewarmed.