Chicken soup, vegetable soup, and of course the proverbial matzah balls.
"Old Jerusalem Chicken Soup"
1/2 cup white beans
1 chicken, cut into serving pieces
Soak beans 6 to 12 hours. Cut zucchini, carrots, and potatoes into large pieces. Put all the vegetables and beans into a large pot. Place the chicken pieces on top, cover with water, bring to a boil and simmer 2-3 hours. Take out the tomatoes before serving. Add kneidlach or kugelach. Serves 6.
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1 chicken cut into serving portions or 2 lbs. (1 kg.) meat, cubed
2 celery stalks
5 medium carrots
5 medium onions
5 medium potatoes
2 Tbsp. hawaich (Yemenite spice mixture, which gives this soup its characteristic deep-yellow color). Or mix 2 tsp. curry powder, 1 tsp. pepper, and 2 tsp. paprika
Boil water in a large pot. Add chicken or meat pieces. Skim off brown foam with spoon. When soup is clear, add vegetables and hawaich. Simmer chicken soup for one hour on a low flame. Meat soup should simmer 3-4 hours. Meat and vegetables are served together in a soup bowl. Served with pita, this soup is the traditional Friday night meal of many Yemenite families. Serves 5.
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"Classic Chicken Soup"
1 whole chicken
3 stalks celery
1 Tbsp. Chicken soup powder (optional)
Clean chicken and cut into pieces. Cover with water (8-10 cups). Bring all ingredients to a boil, then simmer for 2 hours. Cool. Take out chicken pieces to serve separately. Strain soup. Serves 6.
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2 Tbsp. oil
string beans, cooked
1 large onion, sliced
4 medium carrots
tomatoes, pumpkin (optional)
1/2-1 cup oatmeal
Saute onion in oil until transparent. Cut carrots, potatoes, and squash into chunks. Add remaining ingredients and enough water to cover, plus 3 cups. Season to taste. Cook soup for 1 hour. The oatmeal in this recipe disappears, leaving the soup nice and thick. Serves 6-8.
Variation: Pour into blender or food processor and blend until just chunky or smooth, as desired.
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"Thick Tomato Soup"
1 large onion, chopped
1/4 cup brown rice
2 celery stalks, chopped
1 potato, grated
2 Tbsp. Margarine
4-5 cups boiling water
2 lbs. (1 kg.) ripe tomatoes
Saute onion and celery in margarine until soft. Pour boiling water over tomatoes to skin, saving water for soup. Skin tomatoes and slice. Add all ingredients except for potato. Cook until rice is almost tender. Add grated potato and continue cooking 15 more minutes. Serves 4-6.
Variation: Save rice to add with grated potato. Cook other ingredients about half an hour. Then puree entire mixture in blender. Pour back into pot and add rice and grated potato. Cook 1/2 hour or more.
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"Matzah Balls" (Kneidlach)
1 cup coarse matzoh meal
1/2 cup water
4 beaten eggs
garlic powder (optional)
1/3 cup oil
Mix all ingredients together well. Refrigerate at least 1 hour. Wet hands, form balls and drop into rapidly boiling soup, or salted water. Cook for 20 minutes. After cooking and cooling, matzah balls can be drained and frozen. Boil again for 15 minutes before serving. Makes 12-20 kneidlach, depending on size.
Recipes from "Taste of Shabbos: The Complete Cookbook" - by the Aish HaTorah Women's Organization.
Eggless Matzah Balls (Kneidlach)
By Maida Genser
a 100% vegetarian and healthier alternative
2 Tbs ground flax seeds
2 tsp (soy) lecithin
2 tsp nutritional yeast*
1/2 cup water
2 Tbs organic canola oil
1/2 cup matzoh meal
1/2 - 1 tsp sea salt (optional)
pinch cayenne pepper (optional)
1 1/2 quarts water or vegetable broth
Grind flax seeds in a coffee/spice grinder. Whip (until thick and frothy) the ground flax seeds, lecithin, nutritional yeast, and 6 Tbs of the water.
Combine flax mixture, ramining water, and oil. Then stir in the matzoh meal and (optional) spices.
Refrigerate for 20 minutes to half an hour.
Boil the cooking water. Once it reaches a brisk boil, reduce the heat to low/medium low. Wet your hands and form balls of the refrigerated matzoh mixture and drop the balls gently into the hot water. Cook for 30 - 40 minutes.
Enjoy in hot broth.