| Chicken Soup | Matzo Balls | Hearty Vegetable Soup | Stuffed Cabbage |
Chicken Soup
Note: Use a 5-quart pot
Ingredients:
1 medium yam cut into cubes
1 medium potato diced (if desired)
About 1 1/2 to 2 pounds of chicken - either breasts or wings
2 or 3 large carrots sliced into pieces
1 medium onion peeled and cut in half
2 stalks of celery sliced
2+ tablespoons of salt, 1/8 teaspoon each of pepper, garlic powder and paprika
.25 lb of noodles or see below for matzo ball recipe.
Directions:
Fill pot a little more than half full with water and turn on fire to high. Add all ingredients except noodles, cover, and cook until boiling. Add more water so that soup level is within 1/2 inch of the top of the pot, cover pot, and again bring to boil. Lower heat so that soup is simmering. Cook at least 1 hour and 15 minutes. Check occasionally and add evaporated water. Add the noodles during the last 10 minutes. When soup is cone, add more water so that soup is within 1/2 inch of top of pot.
Matzo Balls
Ingredients:
Approximately 1+ cups of matzo meal
4 eggs
1/2 cup of water
1/3 cup of oil
1 teaspoon of salt
Pinch of pepper
Directions:
Break eggs (check for blood spots) into a medium size bowl and beat.
Add all other ingredients except matzo meal and mix together well.
Stir in matzo meal until mixture forms a paste.
Place in refrigerator for 1 hour.
Add 1 teaspoon of salt to about 4 quarts of water, cover, and bring to a boil. Form matzo meal mixture into small to medium sized balls. (Wet hands in warm water from time to time to keep balls from sticking to your hands.) Boil balls for 30 minutes, remove from water, and then add to soup.
Hearty Vegetable Soup
This vegetable soup can be made either pareve or fleishig (meat)
Note: Use a 5-quart pot
Ingredients:
1/2 cup of barley
All kinds of beans such as lima, navy, kidney, soy, chickpeas, etc. A small half handful of each.
Yellow split peas, green split peas, and lentils. A small half handful of each.
2 or 3 carrots cut into small pieces
1 medium turnip cut into small pieces
1 medium parsnip cut into small pieces
1 medium yam cut into cubes
1 medium zucchini sliced into pieces
A small half handful of alphabets pasta
2+ tablespoons of salt, 1/8 teaspoon each of pepper, garlic powder and paprika
If fleishig - 1lb of flanken cut into pieces
Fill pot a little more than half full with water and turn on fire to high. Add all ingredients except alphabets, cover, and cook until boiling. Add more water so that soup level is within 1/2 inch of the top of the pot, cover pot, and again bring to boil. Lower heat so that soup is simmering. Cook at least 1 hour and 15 minutes. Check occasionally and add evaporated water. Add the alphabets during the last 10 minutes. When soup is done, add more water so that soup is within 1/2 inch of top of pot.
Stuffed Cabbage
Ingredients:
1 large head of cabbage
(Freeze the cabbage at least two days before you are going to make the stuffed cabbage, and then defrost it over night. The defrosted cabbage will then be malleable.)
Ingredients:
4 pounds of chopped meat
4 eggs
garlic powder, pepper, and onion powder
a little matzo meal
1 large can of whole stewed tomatoes (28 ounces)
3 or 4 cans of tomato sauce (15 ounce each)
about 5 tablespoons of sugar
one or two handfuls of raisins
Directions:
Place chopped meat in a large bowl and add eggs (check for blood spots), spices, and matzo meal. Mix together well.
Core cabbage and separate leaves, being careful to keep leaves as intact as possible.
Cover the bottom an 8 quart pot with tomato sauce and add some sugar. Place under a low flame.
Take a small handful of chopped meat and roll it into a ball. Wrap a cabbage leaf around it and place in pot. Continue doing this until you have covered the bottom of the pot. Add more tomato sauce and sugar and another layer of meat wrapped in cabbage. Add stewed tomatoes. Continue adding tomato sauce, sugar and layers of meat in cabbage. Add raisins.
Bring to a gentle boil and then lower heat so pot simmers. Cook covered for about an hour and a half.
Place contents of pot in one or more flat 8 by 13 aluminum pans in a single layer, cover, and bake for about an hour at 350 degrees.