Here is a very easy soup, perfect for a fall day. You can put this together in a flash, it is low in calories, and can be made pareve (neutral for meat or milk dishes). The real time saver here is using pre-peeled and pre-cut butternut squash. I always keep a few cans of Kosher chicken consume on hand. It’s delicious and perfectly seasoned. Feel free to use a vegetable broth or a different kind of chicken stock. The Recipe
Here is an easy, “No Patchke” (No Fuss) version of Kreplach. Think of them as “Jewish Ravioli”, often served in soup. This truly is Jewish comfort food. Make these and you will impress even the most seasoned Jewish cook!
This is a great soup which is easy to prepare. It freezes well and can be taken in a container for lunch. Just reheat. The Recipe
(Adapted from Judith B. Fellner’s recipe in her book “The Jewish Tradition)
¼ cup melted margarine
4 eggs lightly beaten or 1 cup egg substitute
1 cup matzah meal
1 tsp. salt
¼ – ½ tsp. ground ginger
¼ tsp. garlic powder
¼ tsp. onion powder
¼ cup club soda
2 Tbls. chopped fresh dill
2 Tbls. chopped fresh parsley
- Mix all ingredients together in a large bowl.
- Cover and refrigerate for 30 minutes
- When ready to cook, bring a large pot of salted water to the boil; with moistened hands, form small balls from chilled mixture and drop into boiling water.
- Reduce heat to a simmer and cover tightly; cook matzah balls for 30 minutes (they will float to the top of the pot during cooking)
- When ready to serve in chicken soup, drop the cooked matzah balls into the heated soup.
- The matzah balls can be made a day before.
- The matzah balls can be cooked in chicken soup instead of boiling salted water
· After serving they will last a few more days to enjoy with the chicken soup. Just store the matzah balls in the soup in the refrigerator.