Posted on 17th March 2010 by Sis. Nicole in Chicken Soup Recipes |Jewish
adif, israeli recipes, kneidle soup, kneidles soup, marak adif, matza, matza ball, matza ball soup, matzo, matzo ball, matzo ball soup, passover, passover recipes, pesach, pesach recipes, vita, vita chicken soup powder
Passover (Pesach) is a special time of year. It’s one of the most important holidays for Jewish people, and a time when others can thank God for their freedom from slavery and pray for the release of those who still live in bondage.
A favorite dish for this holiday is matzo ball soup. Matzot are the special unleavened bread that, according to the Bible, the Jewish people were instructed to make because they would have to get ready to leave Egypt in a hurry. There was no time to let bread rise. Matzo balls are often made from matzo meal, which are crushed matzot. Some people used soaked matzot rather than matzo meal. This recipe uses the meal.
For the matzo balls, you will need:
- 2 cups matzo meal
- 1 tsp. baking soda (Sodium bicarbonate)
- 1 tsp. citric acid (lemon salts)
- 1 teaspoon salt
- 1 tablespoon schmaltz or palm kernel oil
- 4 eggs
- 1/4 cup cold water
For the soup, you will need:
- 2 liters of water
- 3-4 tablespoons kosher chicken soup powder, preferably Vita from Israel
- Alternatively, you can use 2 liters of chicken soup made from scratch instead.
Instructions:
- Mix the dry ingredients for the matzo balls in a large bowl.
- Cut in the schmaltz until it is crumbly without too many large clumps.
- Beat the eggs in a separate bowl, and then beat the water into them.
- Add them to the dry ingredients. You may need to smash it with your fingers.
- You should have something that’s about the texture of a very heavy biscuit dough. If not, add a little more water at a time until you do.
- Cover the matzo ball dough with plastic wrap, and let it set in the refrigerator for at least an hour.
- Prepare your soup by mixing the powder with the water, and bring it to a good rolling boil.
- Take your matzo ball dough out, and have it ready. Also get a bowl of water to set next to it.
- Wet your hands so that the dough doesn’t stick to them, and begin rolling balls and dropping them into the soup. The balls should be about the size of a large marble. It helps if you can do more than one at a time, and get the help of another person.
- When you run out of dough, cover the pot, and turn the heat down to low.
- Let it simmer for an hour and a half to two hours.
Serve them hot.
Posted on 1st March 2010 by Sis. Nicole in Chicken Soup Recipes |Jewish
israeli, israeli recipes, Jewish, jewish penicillin, knorr, kosher, kosher chicken soup, medicinal, osem, powder soup, soup mix, soup powder, vita
This is how chicken soup is usually made in Israel. It isn’t particular to any specific ethnic group, and each cook has their own tweaks and tastes, but this is the standard.
You will need:
- 1 medium to large chicken
- 1.5 tablespoons olive oil
- About 3.5 liters of water
- 6 large potatoes, diced
- 3 large or 4-5 smaller carrots, diced
- 1.5 cups chopped celery with the leaves
- 1 large onion, chopped somewhat finely
- 2 cloves of garlic
- 1/8 cup chopped fresh parsley or 1 heaping teaspoon dry parsley
- 2 heaping tablespoons kosher chicken soup powder
- 1/4 teaspoon cracked black pepper
- 1/4 teaspoon hot paprika
- 1/2 teaspoon ginger powder
Instructions:
- Clean the chicken thoroughly, making sure any bits of liver are not clinging to the inside of the thighs, and there is none of any mucous like residue hiding in the corners of the butt fat.
- Heat the pot, and add the olive oil.
- Sear the chicken and sweat the onions at the same time.
- When the chicken has some golden places, and the onions are starting to be clear, add the garlic and parsley, and toss for a few seconds.
- Add the soup powder, herbs and spices, and right after, the water, and bring it to a boil on high heat.
- Once it’s boiling well, turn the heat down to about medium low, cover, and let it boil gently for about half an hour. Scrape off any scum that may form on the top.
- Take out the chicken, and pick off the meat. Give the bones and skin to your pets if it is safe for them.
- Tear the chicken meat into small, less than bite sized pieces, and put it back into the pot.
- Add the chopped potatoes, carrots, and celery, and bring it to a boil on high heat again.
- Once it’s boiling well, turn the heat down to low so that it is just boiling gently, and cover it again.
- Let it cook for an hour or up to 2 hours.
Serve it hot with some bread or crackers.
