How To make Bubbies Chicken Soup
Large Fowl; 6 lbs 1 Lg Kettle (10-12 qt.)
-Water; cover and bring -to a boil -Prepare 1 Lg Onion,
3 Celery stalks
1 Parsnip,
1 bn Carrot
1 bn Dill
1 bn Parsley; (a bunch of each).
Put the chicken in the pot and cover with water. When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer. Keep the lid askew, and season to taste. It's wonderful and freezes well. Hint: put the dill and parsley in the mesh onion bag, to make for easier removal. Most would say to throw the veggies out, but I like to eat the carrots and the onion. The chicken is great in sandwiches or salad. I love it hot by itself, but you can put pieces in the soup when you serve. Add rice or noodles (cooked elsewhere) and of course there's always matzo balls. Enjoy, NOTE: If you can't find a fowl, use a Perdue Oven Roaster, cut up. A butcher gave me this tip once and I now use it all the time. He cut it up too. Elaine Radis, Prodigy Food & Wine Board
How To make Bubbies Chicken Soup's Videos
Recipe: The Perfect Chicken Soup | The Jewish Chronicle
Here's how to make a Jewish classic perfect for Shabbat, Pesach, Rosh Hashanah or just when you need a bit of Jewish penicillin
In the Mix: Authentic Matzo Balls | Recipe
Authentic Jewish matzo ball recipe from my bubbi. It's been in the family for about 50 years.
No baking soda and no soda water required to get a matzo ball with a nice balance between firmness and fluffiness.
Passed down from generations of love. They defenitly are worth the cooking process.
Ingredients:
2 Egg Whites
2 Whole Eggs
1/4 Cup of Water or Chicken Stock
1/4 Cup Chopped Parsley Stems
1 TBSP Onion Powder
2 TBSP Chicken Soup Powder
1/4 Cup of Oil or Schmaltz (See my recipe for Schmaltz and Gribenes)
Optional: Gribenes to add to the matzo ball mixture
Directions:
1:Beat two egg whites and two whole eggs with 1/4 cup of water or chicken stock
2: Add 1/4 Cup parsley stems. The stems will stay a bright green in the matzo balls that is why we only use stems. The leafy part of the parsley will turn brown.
3: Add 1 TBSP onion powder and 2 TBSP of chicken powder. Mix thouroughly
4: Slowly stir in 1 1/4 Cup matzo meal. It is important that the batter is extremely stiff. You can test it out by seeing if it sticks to the fork.
5: Add 1/4 Cup of oil or you can use shmaltz (rendered chicken fat) If you would like to add rendered chicken fat I have a recipe for that. Enclosed is the link to that video.
Also it is optional to add gribenes, which is fried onion and fried chicken skins. It adds an amazing flavor to the matzo balls.
6: Refridgerate overnight or at least 6-8 hrs. My recommendation is to wait until the next day to form the matzo balls.
7: Use a really large pot and boil water.
Optional Add:
Carrots
Onion
3 TBSP Chicken Soup Mix
Celery with parsley bound inside of it
Parsnip
It adds savory flavors to the matzo balls.
Boil for 30 min.
Do NOT open the lid.
Let it boil for 30 min.
Matzo balls should be light on the outside and a little firm on the inside based on this recipe.
I know there are lots of variations for matzo balls and I know there are always topics of discussion sinkers of floaters This recipe is the best of both worlds.
Enjoy
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My Bubbie's Kitchen: Weekday Meals: Chicken Noodle Soup With Matzo Balls
Comfort food at it's absolute best! It's like filling your soul with a warm hug. Follow along with Bubbie as she creates this wonderful dish.
Spice up your soup recipes!
Soups just got better! This is one of our family favorites. Creamy Tomato base soup with organic dairy-free ingredients! Yum! Learn more:
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Nothing like some Jewish penicillin to cure the sniffles!
Cheetah teaches Noah how to make Matzo Ball Soup!
Baking With Bubby - Episode 3 Recipe
Baking with Bubby is a new series from Birthright Israel Labs that shares the stories of Jewish Heritage one recipe at a time! In this episode, we hear from Chef Bae and her Bubby Resa, about a modern take on Chicken Soup.