Comments on: Chicken Soup Recipe

By: Passover Recipes | A Mother in Israel

Passover Recipes | A Mother in Israel — Mon, 06 Apr 2009 04:37:38 +0000

[...] suggests Chicken Soup with Matzah [...]

By: Leora

Leora — Thu, 11 Dec 2008 09:56:11 +0000

Ilana-Davita, I’ll work on a post (next week). Meanwhile, follow the recipe on the matzo meal box. You have to refrigerate them anyway, so, yes, make them in the morning, store them in the fridge, drop them in boiling soup at least one half hour before Shabbat. Tips: add a bit of seltzer to the ball mixture, and don’t handle them too much.

By: Ilana-Davita

Ilana-Davita — Thu, 11 Dec 2008 09:45:54 +0000

Any great recipe fot matzo balls? I used one I had in a cookbook but they were a bit hard. Can you make them in the morning, cook them in hot water and drop them in your soup later on when you’re actually making the soup?

By: Judi~gmj

Judi~gmj — Mon, 08 Sep 2008 11:16:08 +0000

How fun! an 8qt pot! Mine is 6qt and is on the stove as I write. Arn’t the little baby carrots great? I agree, best to use the backs. I buy whole chickens, cut them up, use the meaty parts and freeze the backs, wing tips and necks. When I get two or three packets of this, I make soup.

By: Leora

Leora — Thu, 04 Sep 2008 09:00:43 +0000

Baila, thanks for the additional ideas.
Anthony and Jacob da Jew, welcome! Parsnips are nice in soup. But I often forget to buy them. Or I forget to use them.
Jacob da Jew, you’re welcome. I love gardening. Cooking is OK, but sometimes it feels like a chore.

By: Jacob da Jew

Jacob da Jew — Thu, 04 Sep 2008 00:04:39 +0000

My wife makes chicken pretty much the same way. Thanks for the excellent comment on my blog.

By: Baila

Baila — Wed, 03 Sep 2008 20:12:50 +0000

My kids insist on this soup every Friday, and then we have leftovers on Sunday night. I usually make matzoh balls or add “kibeh” to the soup. Sweet potatoe gives the soup an orange tinge and a sweet flavor.

By: Anthony

Anthony — Wed, 03 Sep 2008 18:35:00 +0000

It’s amazing how many recipes start out with onions, carrots and celery. But I like your addition of the parsnips. Sounds delicious!

By: Leora

Leora — Wed, 03 Sep 2008 18:34:38 +0000

triLcat, thanks so much for joining in. I think the fancy name for tying up herbs is “bouquet garni”. As you have shown, one can make chicken soup in very individual ways, and each way can be delicious. Personally, I love chunks of the green stuff (except celery, too stringy), so I leave it for me.

By: triLcat

triLcat — Wed, 03 Sep 2008 18:22:31 +0000

I use wings, as they’re fairly inexpensive.
I LOVE rutabaga (Kolrabi) in soup. I find turnip (lefet) is a bit too woody.

I personally don’t like dill or coriander in.. well in anything.
When I use parsley, I sometimes tie it all together with a string (my brother-in-law has a soup ball -similar to a tea ball but bigger- for that) and remove it. More often, I chop it very very fine so that no one gets an unwieldy chunk of green leafy stuff.