Matzah (or matzo) ball soup is a staple at a Jewish home during the holidays. It’s both flavorful and satisfying yet still light enough to save room in your stomach for what’s next on the dinner table.
So, to kick off the first night of Hanukkah, here’s a unique recipe that will wow your family and friends: Matzah Ball Soup Dumplings. This comfort food fusion comes courtesy of Justin Cucci, executive chef at El Five in Denver, CO.
We open our homes to newcomers each season, so why not do the same with our menus? Surprise your guests with this lip-smacking soup dumpling dish.
Matzah Ball Soup Dumplings By El Five Executive Chef Justin Cucci
*Makes 4 dumplings per person; up to 12 people
Ingredients:
1lb ground chicken
¼ c. carrots
¼ c. celery
3 oz. onion
1 tbsp. parsley
1 tsp. thyme
1 ½ tsp. salt
½ tsp. black pepper
2 qt. seasoned chicken broth
1 cinnamon stick
¼ c. cold water
2 tbsp. powder gelatin
50 dumpling wrappers (round)
1 egg
Garnish:
Lemon oil
Crushed Matzah crackers
Chopped fresh dill and chives
Instructions for chicken jelly:
- In a large pot, bring chicken broth and cinnamon to a boil
- Reduce chicken broth by ½
- In a small bowl, mix gelatin and cold water until fragrant
- Add gelatin to chicken broth and mix well
- Let broth come back to a boil for two minutes
- Let broth cool down in freezer until gelatin is set and reserve
Instructions for dumpling filling:
- In a food processor, add onion, celery, carrot, thyme leaves, and parsley leaves; pulse until finely minced
- Mix ground chicken, salt, pepper, and vegetable/herb blend
Instructions for building dumplings:
- Whisk one egg in a small bowl
- Spread egg wash lightly around edges of one dumpling wrapper at a time
- Place ½ tbsp. of dumpling filling in the center of the dumpling wrapper
- Place 1 tbsp. chicken jelly on top of the dumpling filling
- Fold dumpling by twisting all edges over the top of filling and pinch to seal
- Once dumplings are complete, place in freezer until frozen
To cook dumplings:
- Place frozen dumplings in a steamer at 212 degrees
- Let dumplings steam for six minutes
- Garnish dumplings with lemon oil, crushed matzah crackers, chives, and dill
