1,074 chicken ball recipes

Classic Jewish matzoh balls with a hint of ginger, simmered until fluffy and floating in golden chicken broth. Pareve, kosher for Passover, makes 16 balls.

Peking shrimp ball soup with handmade ginger-shrimp dumplings, bean thread noodles, mushrooms, and snow peas in a light chicken broth with sherry.

Butter balls made from breadcrumbs, butter, cream, eggs, and allspice, rolled and dropped into chicken noodle soup. Old-fashioned soup dumplings that cook right in the broth.

Minced chicken bound in a thick béchamel with mayo, shaped into balls, triple-coated in flour, egg, and crushed saltines, then deep-fried until shatteringly crisp and golden.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Homemade vol au vent shells made from puff pastry shaped around a foil ball for a hollow center. Fill with chicken, seafood, or mushroom sauce for an elegant French appetizer.

Tiny turkey knaidlach (matzo ball dumplings) made with ground turkey, matzo meal, parsley, and a hint of nutmeg. Bite-sized, boiled, and perfect for floating in chicken soup or serving at Passover.

Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.

Easy chicken pot pie that skips the roux: cream of potato soup, mixed vegetables, and cooked chicken baked between two flaky crusts with thyme. A fast way to use up leftover meat.

1 tbsp of chicken base may be used in place of instant chicken bouillion

Strawberry chicken baked in a sweet-tangy sauce of tomato, strawberry jam, red wine vinegar, chili powder, thyme, and ginger. Unexpected fruit-glazed weeknight main.

Five-ingredient chicken bake with cream of mushroom soup, fresh mushrooms, and a splash of sherry. The retro casserole that's still a weeknight workhorse.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Russian chicken baked with Russian dressing, apricot preserves, and dry onion soup mix. A 4-ingredient, dump-and-bake classic that creates its own sweet-tangy sauce.

Rotini pasta in creamy cheddar sauce with diced chicken, baked until bubbly and topped with crunchy cornflake crumbs. Midwestern comfort.

Mediterranean chicken baked in a tomato-wine sauce with mushrooms, black olives, artichoke hearts, and Parmesan, served over pasta. A one-dish Italian-inspired chicken dinner with rich, layered flavors.