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
Servings:

Makes 6-8 servings

Ingredients

  • 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

Preparation

Baking Directions:

Fresh Spinach and Zucchini Latkes
Servings:

Makes 24 pancakes

Ingredients

    • 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

Preparation

Baking Directions:

TOP

You're currently viewing the new TODAY.com Feedback