glazed donuts
KOSHER
Classic chicken and matzo ball soup By Feigie Ceitlin The soup INGREDIENTS: 3 chicken leg quarters Chicken bones (optional) 3 carrots peeled and cut into chunks 3 celery stalks, cut into chunks 1 zucchini, cut into 1-inch rounds 1 parsnip, peel and leave whole 1 large onion, peel and leave whole 1 sweet potato, peeled and cut 1 bunch fresh dill 1 bunch fresh parsley Water, fill the pot up to 2 inches from the top Salt to taste Black pepper to taste DIRECTIONS: Place all of the above ingredients into an 8-quart pot. Turn on fire and bring water to an almost boil. Skim the froth from the top. Bring to a boil and then lower the flame. Let it simmer until vegetables and chicken are tender The matzo balls (makes 8)
Photo by Jacqueline Soffer
Bring pot of salted water to a rolling boil and drop in balls Cover the pot and let it boil, transfer to the soup.
INGREDIENTS:
*
2 eggs 2 tablespoon canola oil 3 tablespoon ice water or cold seltzer 1/2 cup matzo meal 1 teaspoon salt
Blessing on soup: Shehakol
DIRECTIONS: Whisk eggs, oil and water until fluffy
Bon appetit! — Feigie Ceitlin is the program director of Chabad Tucson
Baruch atah A-donay, Elo-heinu Melech Ha’Olam shehakol nihiyah bed’varo. Blessed are You, L-rd our G‑d, King of the universe, by Whose word all things came to be. Blessing on matzo balls: Mezonot
Add the matzo meal and salt and mix thoroughly.
Baruch atah A-donay, Elo-heinu Melech Ha’Olam borei minei mezonot.
Refrigerate the mixture for an hour
Blessed are you L-rd our G‑d, King of the Universe, Who creates various kinds of sustenance.
Create 2 inch balls
Please note that if eaten during a meal, having made the blessing of Hamotzi on challah or bread, a separate blessing on the soup and matzo balls isn’t recited.
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