Warm up with matzo ball soup and latkes

With Passover on the horizon, Jennifer Levison's tasty take on matzo ball soup and latkes will leave your mouth watering. Incorporating chicken and many other ingredients into the soup, as well as zuchinni and spinach into the latkes, her take is a nice twist on traditional dishes of the holiday.

Chicken Matzo Ball Soup

Makes 6-8 servings


  • For the stock

    • 1 large (5 1/2- to 6-pound) chicken, giblets removed
    • 2 onions, peeled and quartered
    • 3 large carrots, coarsely chopped
    • 2 celery stalks with leaves, coarsely chopped
    • 1 bunch parsley
    • 1 tablespoon kosher salt
    • 1/2 tablespoon black peppercorns
  • For the soup

    • 1 large sweet onion, peeled and chopped
    • 3 large carrots, peeled and chopped
    • 2 celery stalks, chopped
  • For the matzo balls

    • 4 eggs, beaten
    • 4 tablespoons chicken fat, skimmed from the top of the chicken stock
    • 1 cup matzo meal (found easily in grocery stores during Passover)
    • 1/4 cup hot water
    • 1/2 bunch parsley, finely chopped


Baking Directions:

To make the stock: In a large pot, combine the chicken, onions, carrots, celery, parsley, salt, and peppercorns. Cover with four quarts of water, three inches above the ingredients. Bring to a boil, skim off the foam that rises to the top, and then lower the heat and simmer for two hours. Strain the soup, removing the skin and bones from the meat and shredding the chicken into bite-sized pieces. Cover and refrigerate chicken; discard the vegetables, chicken skin, and bones. Let broth cool and refrigerate overnight.To make the soup:Remove the stock from the refrigerator and skim off the congealed fat from the surface into a small bowl; reserve for matzo balls. Put the stock in a pot and add remaining onion, carrots, and celery. Bring to a boil, lower heat, and simmer for 45 minutes.To make the matzo balls: While soup is cooking, whisk the eggs and fat together in a medium bowl until well blended. Gently mix in the matzo meal. Blend in hot water. Refrigerate this mix for at least one hour. Wet hands and gently roll matzo into walnut-sized balls. Add reserved chicken to the simmering broth and then gently drop in the matzo balls. Cover for 30 minutes without lifting the lid. Add chopped fresh parsley just before serving.

Fresh Spinach and Zucchini Latkes

Makes 24 pancakes


    • 2 pounds:fresh spinach, stemmed rinsed and chopped
    • 1 pound zucchini peeled
    • 1 pound russet potatoes peeled
    • 1 onion
    • 2 large eggs
    • 1/2 cup flour
    • 1 teaspoon ground cumin
    • 1 teaspoon dried ground coriander
    • pepper
    • salt
    • oil


Baking Directions:

Grate the potatoes, zucchini and onion in food processor. Squeeze out as much liquid as possible. Place the grated potato in a bowl and add the spinach, egg, flour, cumin, coriander, salt and pepper to taste. Mix well.In large, non-stick skillet, heat enough oil to cover bottom of the pan. Spoon out the batter (approx 2-3 tablespoons per latke) into pan, being careful not to crowd the latkes. Cook until crisp and brown on one side, then turn and fry on other side. Keep finished pancakes warm in oven until all pancakes are fried. Drain on paper towels.Serve with apple sauce and sour cream.