Recipe: Kimchi Matzo Ball Soup

Kimchi is rich in probiotics and one of the best sources of antioxidants vitamins A, B and C.  Not only does it improve digestion but it also boosts your immune function. Adding this ingredient will not only add some spice to your typical matzo ball soup – it will make it that much more nutritional! Perfect for the cold weather and flu season.  

Serves 6-8 (Serving size roughly 1 ¼ cups)
Prep: 1 hour
Cook: 2 hours

 
Ingredients:

For the Broth:

1 whole chicken, 2 ½ to 3 pounds

1 head of garlic, cut in half horizontally

2 medium carrots, cut into chunks

2 celery stalks, cut into chunks

2 yellow onions, peeled and halved

10-15 whole black peppercorns

Instructions:

Place everything in a large pot or Dutch oven and fill with enough cold water to cover the chicken.  Bring to a boil; reduce heat. Skim foam. Cover and simmer for roughly 2 hours. Remove chicken and set aside until cool enough to touch.  Shred the chicken and set aside. Finely strain the broth into a separate pot or container; discard any solids. 

Note: The broth can be made 2 days ahead.  Let cool; cover and chill. If you can’t find a whole chicken, you can also use halved chicken breasts (with the skin and bones).   

Shortcut:  If you don’t have time to make your own broth, you can also use store-bought chicken broth.  For the shredded chicken – you can poach 2-3 skinless, boneless chicken breasts.  

For the Matzo balls:

1 cup matzo meal

4 large eggs

1/4 cup water or seltzer

1/4 cup vegetable oil

1/4 tsp salt

1/3 tsp freshly ground pepper

Instructions: 

Combine eggs, water, oil, salt and pepper in a large bowl and mix well.  Add matzo meal and stir thoroughly. Refrigerate for at least 30 minutes.  

Partially fill large pot with water and bring to a boil.  Moisten palms with cold water and form mixture into balls, roughly 1”.  Drop balls into boiling water and cover with lid, reduce to a simmer, and cook for about 30-40 minutes or until done.  Remove with a slotted spoon and keep aside.  

Note: Matzo mixture can be made 1 day ahead.  Keep chilled. 

For the Soup:

2 tablespoons olive oil

3 tablespoons fresh ginger, grated (optional)

3 cloves garlic, finely chopped

1 10oz jar of napa cabbage kimchi

1 large onion, diced

2 medium carrots, peeled and chopped

2 celery ribs, peeled and chopped

2-3 cups shredded chicken, or desired amount

salt and pepper to taste

scallions, finely chopped, for garnish

Instructions:

Heat the oil in a large saucepan or Dutch oven over medium heat.  Add onion, garlic, kimchee, and ginger and cook, stirring, until fragrant, 1 to 2 minutes. 

Stir in the carrots and celery and add in the salt and pepper to taste.  Add the chicken broth and bring to a boil. Reduce heat and simmer until the vegetables are tender, 15 to 20 minutes.  Add shredded chicken and matzo balls and continue to simmer until warmed through. Garnish with finely chopped scallions before serving. 

Featured Ingredients:

Kimchi – Filled with nutrients such as vitamin A, vitamin B1, vitamin B2 and vitamin C.  Promotes digestion, regulates cholesterol, antioxidant properties, aids weigh management, boosts immune system, anti-aging properties, prevents cancer 

Ginger – Nausea relief, supports digestive system, heals ulcers, boosts immunity, improves diabetes, anti-fungal, reduces pain, fights cancer, aids weight loss, anti-inflammatory properties, lower cholesterol, reduces arthritis pain

Garlic -  Rich in vitamin C, vitamin B6 and Manganese.  Helps boost immune system, reduce blood pressure, improves cholesterol levels, protects against cell damage and ageing, improve bone health

Check out more ingredients here.