Chicken Matzo Ball Stew Recipe – NYT Cooking – The New York Times

Johnny Miller for The New York Times. Food Stylist: Simon Andrews.
Matzo balls spiced with ginger and nutmeg transform this hearty, earthy stew into a nourishing one-pot dinner, reminiscent of chicken and dumplings but much lighter and simpler to make. The process of chilling the broth and skimming the fat is the only part requiring much attention, but it also means that this meal can be made almost entirely ahead of time. You can use the skimmed fat to add more flavor to the matzo balls, but if you don’t have the time, just use olive oil instead, or buy some schmaltz. If you have leftover Thanksgiving turkey, you can also use it here in place of the chicken, and skip Step 1. Just add enough stock so that the stew is the consistency you like.
Featured in: A One Pot Matzo Ball Chicken Stew, Ready To Comfort
Joan Nathan, Rabbi Everett Gendler
55 minutes
Joan Nathan, Joe Dobias
20 minutes
Susan Gubar
1 hour 30 minutes, plus 30 minutes' refrigeration
David Firestone, Susan Brenna
2 1/2 hours
Nick Fox, Jeanette Lewin
15 minutes
Mark Bittman
About 1 hour, largely unattended
Joan Nathan
1/2 hour, plus 1/2 hour’s refrigeration
Melissa Clark
15 minutes
Priya Krishna, Fany Gerson
About 4 hours
Melissa Clark
1 1/2 hours
Alison Roman
3 hours
Joan Nathan
1 1/4 hours, plus chilling
Susan Spungen
1 hour 15 minutes
Joan Nathan, Marion Mendel
20 minutes
Joan Nathan
1 hour 15 minutes, plus 3 hours’ or overnight refrigeration
Ed Levine
For broth, 2 hours plus chilling; for matzo balls, 2 hours
Melissa Clark
45 minutes
Tejal Rao
1 hour 10 minutes
Yotam Ottolenghi
About 1 1/2 hours
Rebekah Peppler
Rebekah Peppler
Christina Morales
10 minutes
Melissa Clark
10 minutes, plus cooling and 1 hour’s chilling
Melissa Clark
50 minutes
Melissa Clark
50 minutes, plus cooling
Sara Bonisteel, Dorothy Zehnder
1 hour 45 minutes, plus overnight chilling
Sarah Digregorio
35 to 45 minutes
Sarah Digregorio
30 to 35 minutes
Gabrielle Hamilton
30 minutes
Zainab Shah
1 hour
Yewande Komolafe
2 hours 10 minutes
Yewande Komolafe
1 hour, plus at least 50 minutes’ chilling
Cooking Guide
By Alison Roman
Cooking Guide
By Sam Sifton
Cooking Guide
By Julia Moskin
Cooking Guide
By Melissa Clark
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