Chicken Noodle Soup with Matzo Balls

A delicious homemade soup is always welcome on a cold night.  My kids often request  chicken noodle soup.   I use matzo balls too with lots of noodles and chicken to make this a very hearty meal.  My younger kids haven't been daring enough yet to try the matzo balls,  but my older daughter and my husband and I enjoy them very much.  I use the packaged Matzo Ball and Soup mix and the soup package of vegetables in my supermarkets produce section for a little bit of a shortcut.  The flavors of the kosher soup mix, mixed with the homemade stock is perfect.  Make a big enough pot for to enjoy leftovers the next day.

Recipe

2 large chicken breasts, bone in

1  vegetable soup package - with onion, carrots, parsnip, turnip, leek, celery, parsley, dill - peeled, rinsed, cut vegetables in half,  herbs put in whole.

1 clove garlic, crushed

1  matzo ball and soup mix

salt and pepper

2-4 carrots, 1/4 inch diced (your preference how many carrots and what size to cut) reserve for later

1 12-16oz box/bag soup noodles, pictured in this bowl I used alphabets, but I like to use orzo, stelline, and pastina too

Water

1 Chicken bouillon cube if needed

Instructions

Fill a  large soup/stock pot about 3/4 full with water.  Rinse chicken and place in pot with all of vegetables and herbs from soup package, garlic, 2 Tbsps salt, and 1 tsp pepper.  Bring to a boil, then reduce heat and simmer uncovered for approx. 2 1/2 hours.  During this cooking time, stir periodically, stock will evaporate so add more to keep your pot about 3/4 filled.  While the stock is cooking, prepare matzo balls according to package directions.  When the stock is ready remove chicken pieces and let cool before removing meat, remove vegetables and herbs with a slotted spoon.  When chicken is cool enough, remove the meat and cut or break into desired size pieces and return to the pot.  Add the diced carrots.  Add the soup seasoning packet from mix.  Bring to a boil and stir.  Taste the soup and season with more salt and pepper as needed.  Also add more water if needed- to maintain a 3/4 full pot, and bring back to a boil.  Add the matzoh balls and cover, cooking for 10 minutes.  Then add the noodles, do a taste test - if needs more flavoring add 1 chicken bouillon cube and/or some salt and pepper to taste, cover cooking an additional 10 minutes.  Remove cover, stir, turn off heat and serve.

Main ingredients

Starting the stock

Enjoy!



Asparagus, Leek and Corn Tart

 I love the creamy, custardy consistency of this tart/quiche and the delicious combination of Asparagus, Leeks, Corn and Grueyere cheese.  Perfect for a Springtime brunch or get together!



For crust: Pate Brisee or a prepared pie crust:
1 1/8 cup flour
1 tsp sugar
1/2 tsp salt
1 stick cold unsalted butter, cut into small pieces
1/8 cup ice water
For Pate Brisee:  Combine flour, sugar and salt in the bowl of a food processor, add the butter pieces and pulse until mixture resembles coarse crumbs, about 10 seconds.  While the machine is running, add the water through the feed tub slowly unti the dough just comes together.  Wrap the dough into plastic wrap, shaping it into a flattened disk, chill for about 1 hours before using.
For filling: 
1/2 bunch of asparagus, top third only, cut into 1" pieces
3 med leeks, cleaned and trimmed, dark green parts discarded - cut in half lengthwise and sliced into 1/4" thick rounds.
1 Tbsp unsalted butter
1 Tbsps olive oil
kosher salt and freshly ground pepper
1 cup fresh or frozen thawed corn kernels
4 large eggs
2 large egg yolks
1 cup milk
1 cup heavy cream
1/3 cup chopped fresh chives
ground nutmeg
2/3 cup grated Gruyere cheese
On a lightly floured surface, roll the dough out to a 13" round, about 1/8" thick. Fit the dough into a 10" tart pan that is 1 1/2 inches deep or a deep pie pan.  Trim the dough so that it comes slightly above the rim of the pan.  Chill in refrigerator about 30 mins.
While chilling, bring a saucepan of salted water to a boil.  Add the asparagus and cook just until tender 1 - 2 mins.  Drain and cool under cold running water, set aside.
In a large sauté pan, melt the butter with the olive oil over med-low heat.  Add the leeks, seasoning with salt and pepper, cover and cook, stirring often, until tender about 10 mins.  Add the corn during the final 2 minutes, let cool. 
Set rack in oven to the lower third of the oven.  Preheat oven to 425 degrees.  In a large bowl, whisk the eggs and yolks to combine.  Add the milk, cream and chives and whisk to blend.  Season with 1/2 tsp salt, 1/4 tsp pepper and a dash of nutmeg.
Place the chilled tart shell on a baking sheet.  Sprinkle about half the Gruyere cheese over the bottom.  Spread the leeks and corn in an even layer, then spread the asparagus over.  Place the baking sheet in the oven, and carefully pour the custard mixture into the tart shell.  Sprinkle with the remaining Gruyere.  Bake until the crust is golden brown and the custard is just set, about 35-40 mins.  Let cool for at least 10 mins, then cut and enjoy!
 Recipe adapted from:  The Sono Baking Company Cookbook by John Barricelli 

 

 

Original recipe and many more delicious recipes can be found in this cookbook, available here in my baking store:

http://astore.amazon.com/rosscoubak-20/detail/0307449459

 

Enjoy!