You will need…

* 2 ¼ Lb chicken , cut into pieces
* 2 carrots , peeled and roughly chopped
* 1 onion , chopped
* 4 celery stalks , chopped
* 2 parsnips or 1 celeriac , peeled and chopped
* a few sprigs of parsley
* a few sprigs of thyme
* 2 bay leaves
* 4 all spice kernels
* 1 Tbsp whole black pepper
* ½ Tbsp salt
* 4 ¼ pt water
* 2 eggs , beaten
* ½ tsp salt
* ½ tsp ground black pepper
* 5 fl oz chicken broth or water
* 2 Tbsp chopped parsley
* 2 Tbsp olive oil
* 5 1⁄3 oz matzo meal
* 3 saucepans
* 1 colander
* 1 medium bowl
* 1 whisk
* 1 tray
* 1 slotted spoon
* 1 ladle
* 1 metal spoon

Step 2:
Make the soup
Place the chicken pieces into a large saucepan, then add the carrots, onions, celery, celeriac or parsnips, cover with water and bring to the boil. Once boiling, skim off any foam that has collected at the top. Add the parsley, thyme and bay leaves, the allspice, salt and the black pepper. Cover and let it gently simmer for a minimum of 2 hours.
Step 3:
Heat the water
Fill the second saucepan three-quarters full with water and place it on a medium heat. Season with a pinch of salt and let it to come to a boil.
Step 4:
Make the matzo balls
Put the eggs, water or chicken stock, salt and pepper, fat or olive oil and parsley into the medium bowl. Whisk it well until thoroughly mixed. Pour the matzo meal into the mix. Combine it well to create a rough paste.
Step 5:
Shape and cook the matzo
Using your hands, shape the dough into balls that are a little smaller than a walnut (they expand.) Place the balls into the pan of boiling, salted water. Allow them to cook for 10 minutes, on a gentle simmer. Do not allow the water to boil as the balls will break. Then remove them with your slotted spoon. Set them aside until the soup is cooked and ready to serve. These matzo dumplings are cooked separately so that they don’t cloud the soup.
Step 6:
Strain the soup
After two hours simmering you can remove some of the fat. Take a spoon and very lightly angle the lip to the edges of the saucepan to carefully scoop up the fat around the parameter. Pour the pan of soup into the colander to drain into the saucepan below. Finally, adjust the seasoning to your liking.
Step 7:
Add the matzo balls
Carefully add the matzo balls into the hot soup and place it onto a gentle heat to warm through. The chicken that is left can be used for salads, or for a more substantial meal; it can be shredded and returned to the broth.
Step 8:
Serve
Once warmed, ladle the soup into a bowl. Warming, nutritious and full of flavour, serve immediately, for a meal in one!

How visitors found this page:

• chicken soup allspice recipe
• matzo ball in chicken noodle soup
• matzoh ball soup chicken

* 1 pound sirloin tips, cubed
* 1 onion, chopped
* 1 stalk celery, chopped
* 2 potatoes, peeled and diced
* 5 cloves garlic, minced
* 2 tablespoons olive oil
* 1/2 cup red wine
* 1 bay leaf
* 1 (16 ounce) can crushed tomatoes
* 1 (6 ounce) can tomato paste
* 1 tablespoon ground cumin
* 1 1/2 teaspoons crushed red pepper flakes
* 1 teaspoon brown sugar
* 1 tablespoon hot pepper sauce
* 1 (15 ounce) can navy beans

Method

1. In a large stock pot, brown sirloin, celery, onion, and garlic in olive oil until onions are translucent.
2. Add wine, bay leaf, tomatoes, tomato paste, cumin, red pepper flakes, sugar, potatoes, and hot pepper sauce. Bring the mixture to a rapid boil, and then reduce heat. Continue to cook for 30 minutes, or until meat is tender. Stir occasionally to keep meat from sticking to the pan.
3. Stir in navy beans, and heat through. Serve hot, garnished with parsley and cilantro.

* 1 pound ground sirloin
* 1 onion, chopped
* 1 green bell pepper, chopped
* 1 (16 ounce) can diced tomatoes
* 1 (8 ounce) can tomato sauce
* 6 cups beef broth
* 2 potatoes, peeled and cubed
* 1/2 tablespoon chopped fresh cilantro
* 1/2 tablespoon dried thyme
* salt and pepper to taste
* 1 cup cooked white rice
* 2 tablespoons grated Parmesan cheese for topping
* 1 tablespoon grated Romano cheese

Method

1. Brown meat in large stock pot. When meat is nearly cooked through add the onion and green pepper, and let cook for 5 minutes.
2. Add diced tomatoes, tomato sauce, beef broth, cubed potatoes, cilantro and thyme. Season with salt and pepper and let simmer for 30 to 40 minutes.
3. Place 1/4 cup of rice on bottom of individual serving bowls. Pour soup over rice and garnish with grated Parmesan or Romano cheese.

* 1 pound ground sirloin
* 1 green bell pepper, chopped
* 1 cup finely diced onion
* 1 (29 ounce) can diced tomatoes
* 1 (15 ounce) can tomato sauce
* 1 (14 ounce) can chicken broth
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried sage
* salt and pepper to taste
* 1 cup white rice

Method

1. In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.
2. Add tomatoes, tomato sauce, broth, thyme, sage and season with salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.
3. In another saucepan boil 2 cups water, and add rice. Cook until rice is tender and then add to soup. Heat soup through and serve.

* 1 cup chopped onion
* 1/4 cup chopped celery
* 1 clove garlic, minced
* 2 cups chopped green bell pepper
* 2 tablespoons vegetable oil
* 1/2 pound lean ground beef
* 1 (16 ounce) can crushed tomatoes
* 1/2 cup tomato juice
* 1/4 cup uncooked white rice
* 3 cups water
* 2 tablespoons chopped fresh parsley
* 2 teaspoons white sugar
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1/4 teaspoon ground cinnamon

Method

1. Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice.
2. Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.

* 3 pounds ground beef
* 1/2 small head cabbage, diced
* 1 stalk celery, chopped
* 1 (29 ounce) can diced tomatoes
* 1 (15.25 ounce) can whole kernel corn (optional)
* 2 (4.5 ounce) cans sliced mushrooms (optional)
* 3 quarts water
* 1/2 cup barley
* 2 teaspoons dried parsley
* salt and pepper to taste
* 4 carrots, chopped
* 3 potatoes, diced

Method

1. In a large skillet over medium high heat, saute the ground beef for about 5 minutes, or until brown and crumbly. In a large soup pot over high heat, combine the ground beef, cabbage, celery, tomatoes, corn, mushrooms, water, barley, parsley and salt and pepper to taste.
2. Bring to a boil and reduce heat to medium low. Simmer for about 1 1/2 hours, stirring occasionally. Add the carrots and potatoes and continue to simmer for about 30 minutes, or until the vegetables are done to your liking. Serve with a warm loaf of bread and enjoy!

* 1 1/2 pounds ground beef
* 1 (1 ounce) package dry onion soup mix
* 1 (8 ounce) can tomato sauce
* 1 (14.5 ounce) can diced tomatoes with juice
* 1 (15 ounce) can whole kernel corn, drained
* 1 (15 ounce) can kidney beans with liquid

Method

In a large pot over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned. Drain the grease, and add the taco seasoning, tomato sauce, diced tomatoes, corn and kidney beans. Mix well, reduce heat to low and let simmer for 1 to 2 hours to allow the flavors to mesh.

* 6 pounds cubed pork stew meat
* 1/4 cup vegetable oil
* 2 large yellow onions
* 6 cloves garlic, minced
* 1 tablespoon sea salt
* freshly ground pepper, to taste
* 1 tablespoon ground cumin
* 4 1/2 quarts chicken broth
* 8 fresh poblano chile peppers, seeded and chopped
* 4 fresh jalapeno peppers, seeded and chopped
* 2 yellow bell peppers, seeded and chopped
* 3 pounds fresh tomatillos, husks removed
* 1 bunch cilantro leaves, coarsely chopped

Method

1. In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
2. Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

* 3 gallons water, divided
* 2 1/2 pounds beef tripe, cut into 1-inch pieces
* 6 cloves garlic, finely chopped
* 1 large white onion, finely chopped
* 1 1/2 tablespoons salt
* 1 tablespoon ground black pepper
* 1 1/2 tablespoons dried oregano
* 2 tablespoons ground red pepper
* 5 de arbol chile peppers
* 6 japones chile peppers, seeds removed
* 6 cups canned white or yellow hominy, drained
*
* 1/2 white onion, chopped
* 1/4 cup chopped fresh cilantro
* 2 limes, juiced

Method

1. In a large pot, bring 1 gallon water to a boil. Place tripe in the pot, reduce heat, and simmer 2 hours. Periodically skim off fat with a spoon. Drain water, reduce heat, and pour in a fresh gallon of water. Continue to simmer tripe for 2 hours; drain.
2. Pour remaining 1 gallon water into the pot with tripe, and bring to a boil. Stir in garlic and 1 white onion. Season with salt, pepper, oregano, and red pepper. Reduce heat, and simmer 1 hour.
3. Preheat the broiler.
4. Arrange the de arbol chile peppers on a baking sheet, and broil about 2 minutes, just until they begin to scorch. Remove from heat, slit lengthwise, and remove seeds. In a blender or food processor, blend the de arbol chile peppers and japones chile peppers until very finely chopped. Mix into the pot, and continue cooking 2 hours over low heat.
5. Mix the hominy into the pot. Continue cooking 1 hour. Serve with remaining onion, cilantro, and lime juice.

How visitors found this page:

• good menudo recipe
• HOW TO MAKE RED MENUDO
• make red menudo
• menudo rojo
• menudo rojo recipe
• menudo soup recipe
• Preparing Red Menudo
• red menudo recipe
• red menudo soup recipe

* 1/2 cup uncooked white rice
* 1 pound skinless, boneless chicken breast meat – cut into cubes
* 1 large green bell pepper, chopped
* 1 onion, chopped
* 2 teaspoons chili powder
* 1 teaspoon garlic powder
* 1 (14.5 ounce) can chicken broth
* 1 (15 ounce) can whole kernel corn, undrained
* 1 lime

Method

1. Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
2. Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.

How visitors found this page:

• fiesta chicken soup recipe