How to make Matzo Ball Soup
Chef Tatiana makes homemade stock from her vegetable scraps to serve with matzo balls that are made with just a few ingredients: matzo meal, ginger, nutmeg, and cilantro leaves. Let us know what you think!
#veggie #matzoballsoup
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Alison Roman Hosts Passover Dinner | NYT Cooking
Full menu:
The world is a different place now than it was a few months ago, when Alison developed this menu, but Passover is still on the calendar. So, in the spirit of perseverance and celebration, we’re sharing it — make one of the recipes, make all six, or make none and just enjoy the video.
Matzo Ball Soup:
Chopped Liver on Matzo:
Apples With Honey and Crushed Walnuts:
Parsley Salad With Fennel and Horseradish:
Garlicky Buttered Carrots:
Crispy Potato Kugel:
Tangy Braised Short Ribs:
Sundae Bar:
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All the food that’s fit to eat (yes, it’s an official New York Times production).
Spring Vegetable Soup - Everyday Food with Sarah Carey
Hey, soup lovers: This is a recipe that I created especially for you. It's bursting with spring flavors -- and tons of vegetables!
Sarah's Tip of the Day:
Get started by sauteing scallions in unsalted butter for a few minutes. In stages, you'll add new potatoes, chicken broth, water, asparagus, spinach, and frozen peas. After the soup has simmered for about 20 minutes, season it with salt, pepper, and a bit of dill before ladling into bowls. If you still think healthy food can't be delicious, let this dish change your mind!
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Prep Time: 35 minutes
Total Time: 45 minutes
Serves 4-6
Ingredients:
2 tablespoons unsalted butter
6 scallions, white parts thinly sliced, green part reserved
4 cups chicken broth
1 pound small red potatoes, halved, quartered if large
1 pound asparagus, cut into 1/4-inch slices on a bias
1 bunch spinach, stems removed and torn
2 cups frozen peas
Coarse salt and pepper
2 tablespoons fresh dill, chopped
Directions:
In a large pot, melt butter over medium heat. Add scallion whites and cook until softened, about 4 minutes. Add broth, 4 cups water, and potatoes to pot. Bring to a boil, and cook until potatoes are tender, about 12 minutes. Add asparagus and cook 3 minutes more. Stir in spinach and peas, and cook until spinach is wilted and peas are heated though, about a minute more. Season with salt and pepper, and stir in dill and scallion greens to serve.
Cook's Note:
Creamy alternative: Use 6 cups chicken stock, no water, and add 2 cups milk along with asparagus.
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Nutritional Info: per serv (makes 4): 270 cal; 7 g fat; 11 g protein; 43 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Spring Vegetable Soup - Everyday Food with Sarah Carey
Gran makes her easy matzo ball soup for Passover ???? | Everyday Food | ABC Australia
Maaryasha's 87-year-old grandmother helps her cook matzo ball soup for Passover, which is a week long Jewish festival that starts on Friday 15th April.
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Tess Makes Her Dad's Famous Matzo Ball Soup | Slightly Kosher
In honor of soup season, Tess is showing you how to make her dad's family-favorite matzo ball soup recipe.
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