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Video: Make this marvelous matzo ball soup

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    >> of those goodies. i regifted this. this is something that someone gave to me. i used it for a basket. but don't tell anyone.

    >> now they know.

    >> sprinkles, which is my stripper name, actually.

    >> a passover feast in the kitchen.

    >> and lots of something -- matzo spear south and latkes.

    >> first, this is "today" on nbc.

    >> time to take you into today's kitchen to find out what's cooking now. we've got a traditional passover meal on the stove.

    >> jewish families will gather on the table for passover seders that usually include matzo ball soup .

    >> here to show us how it is done, is the soup diva of atlanta, her name is jenny levinson.

    >> jenny would say she's built small and short, so someone decided to get on her knees.

    >> it's the shiksa, wendy.

    >> i'm a very good person.

    >> it's whitney .

    >> i want people to know my name.

    >> what are you cooking?

    >> we're going for the matzo ball soup here. first we're going to make chicken stock .

    >> first whitney --

    >> not wendy.

    >> kathie lee , we're going to put everything in there. we'll put the whole chicken in, we have some carrots, celery, onion. that's what i do.

    >> just add the liquid into that.

    >> hoda, take care of her, will you?

    >> i can't.

    >> so how much water are you pouring in.

    >> water, three inches over all the veggies.

    >> this is, don't put the pitcher in, just put the water.

    >> i can totally do this.

    >> pepper corns ?

    >> that's for decoration. you'll bring that to a boil and let it simmer for about 45 minutes to an hour. take all the good stuff, the chicken out, and cool down your chicken stock , put it in the refrigerator overnight and then start making our matzo balls .

    >> i am offended.

    >> part of the matzo balls , we're going to take the schmaltz off. this is the chicken fat , and we'll add it to eggs, we've got our matzo meal , a little salt and some water.

    >> i need to get a jewish husband. so i need to really watch this.

    >> i'll set you up after the show.

    >> and then this is going to be for whitney . she's going to love this. get your hands a little wet.

    >> well, you can do it.

    >> careful.

    >> and i'm going to bring you this. now the trick to making good matzo balls is not to work the balls too much.

    >> by the way i'm very good at this. how do you think i got a tv show .

    >> so all you do, you're working your ball too much.

    >> stay on course, stay on course, people.

    >> you make these nice round spheres. and then you put it in your boiling stock. but we've added more carrots, celery, onion.

    >> let it go, honey. put it in the soup.

    >> put it in the soup.

    >> put it in my mouth?

    >> no, i know.

    >> we've got the carrot, celery and onion. and we have this gorgeous soup at the end.

    >> this is delicious, let's try this.

    >> these are fabulous sort of a healthy version of a potato latke. it's got spinach and some zucchini.

    >> she's like, these are for animals.

    >> oh, my gosh.

    >> that's amazing.

    >> and the soup is good.

    >> that's great.

    >> great for passover . i want to give a big thank you --

    >> to all the lawyers for nbc.

    >> whitney .

    >> i am now banned from television forever.

    >> this may be our final show, but anyway, i want to thank you, and tomorrow,

TODAY recipes
updated 3/21/2013 6:52:13 AM ET 2013-03-21T10:52:13

Recipe: Chicken Matzo Ball Soup

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

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.

Serving Size

Makes 6-8 servings

Recipe: Fresh Spinach and Zucchini Latkes

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

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.

Serving Size

Makes 24 pancakes

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