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Video: Super soups for Passover: Chicken with veggies, matzo ball

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    >>> it is time to take you into "today's kitchen" for a passover meal. did you know it marks the beginning of spring? here with traditional passover dishes is jamie gellar, founder of "the joy of kosher" magazine.

    >> how amazing does this kitchen smell?

    >> matzo ball soup to me.

    >> it is not just the passover seder . i'm the mother of five. every mom needs to know how to make chicken soup . heel ha healing powers. heals a broken heart. one chicken into the cold water .

    >> all cut up?

    >> all cut up.

    >> with the skin on it.

    >> and the bones and the --

    >> and the marrowbones as well. at home, you put the chicken in first. and our root veg. this is special from my grandparent's kitchen. call flo cauliflower with parsnips and --

    >> big chunky vegetables.

    >> this is the flavor of your soup. we won't see these once we get the --

    >> that's what i mean.

    >> let's boil it down. how we make a crystal clear chicken soup . get rid of the foam that rises to the top. it is the fat, coming out of the bones and the skin. get the --

    >> it is the shmutz. that's what we call it at our house.

    >> next the parsley or the garlic. if i'm not feeling good, i'll put in a whole head. a whole head of garlic.

    >> okay.

    >> kosher salt . peppercorns. and allspice. really nice flavor. really nice flavor. this is a nice authentic chicken soup . and then --

    >> how long?

    >> we want that to go a minimum two hours. you can go three hours, four hours. a great italian tomato sauce, you let that thing go. overnight in the fridge, flavors marry. strain it through a colander. making the matzo balls . light and fluffy. two secrets. one is we have eggs, matzo meal . you start to roll that. the secret it a light and flavor matzo ball and seltzer and then oil. what you do is put that in the fridge, mix it up, drop it in. beautiful. you let that go 30 minutes . these are done.

    >> okay.

    >> these are all rolls for you.

    >> yes.

    >> they go into your simmering soup and that will flavor your --

    >> that's a huge matzo ball .

    >> i like baseball sized matzo balls so you did it well.

    >> fantastic.

    >> chicken soup can be an elegant thing to serve, right? julienned vegetables, matzo balls , chicken. don't underestimate the power of a little green , a little garnish. how fabulous is that?

    >> what is going on here?

    >> garlic honey brisket. one cup of honey makes this meat -- honey lends moisture to the meat. it melts in your mouth. tender, tender, melts in your mouth.

    >> no knife.

    >> who cares.

    >> i'm not kidding.

    >> what about the chocolate bar .

    >> hodi --

    >> we love it. delicious.

    >> and you can find all of the recipes on our website, klgandhoda.com. next week, billy porter.

    >> ingrid michaelson .

    >> have a wonderful weekend.

TODAY recipes
updated 4/10/2014 6:01:49 PM ET 2014-04-10T22:01:49

Recipe: Garlic honey brisket

Ingredients
  • 1 cup honey
  • 1/2 cup kosher mustard
  • 8 garlic cloves, minced
  • 1/4 cup fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 4-pound brisket
  • 2 tbsps olive oil
  • 1/2 tsp potato starch
Preparation

Combine the honey, mustard, garlic, orange and lemon juices, red pepper flakes, thyme, salt and pepper in a medium bowl, whisking to blend well. Place the brisket in a Ziploc bag. Add the marinade, seal and refrigerate for at least 1 hour, or up to 24 hours.

Preheat the oven to 350 degrees. Remove the brisket from the refrigerator 30 minutes before cooking to allow it to come to room temperature.

Heat the olive oil in a Dutch oven over medium heat. Remove the brisket from the marinade, reserving the marinade. Add the brisket to the oil and sear it until nicely browned, about 5 minutes per side. Pour the reserved marinade over the brisket, cover, place it in the oven and bake for 2 hours. Remove the lid and continue to cook until tender, 30 minutes to 1 hour more. Transfer the brisket to a cutting board and let rest at least 15 minutes before slicing against the grain.

Return the Dutch oven to the stovetop and bring the pan juices to a simmer. (Skim off some fat if there’s more than 1 to 2 tablespoons in the pan.) Whisk in the potato starch and simmer until thickened, 3 to 5 minutes. Pour the gravy over the sliced brisket and serve.

Serving Size

8 servings

Recipe: Chicken soup with julienned vegetables and matzo balls

Ingredients
  • To make the stock base
  • 1 chicken, cut into 8 pieces
  • 2 bone-in chicken breasts
  • 4 or 5 beef marrow bones
  • 5 medium carrots, quartered
  • 2 large parsnips, quartered
  • 2 small turnips, quartered
  • 2 medium parsley roots
  • 1 large green bell pepper, halved, ribs and seeds removed
  • 1 large onion
  • 3 tbsps kosher salt
  • 20 parsley sprigs
  • 1/2 head cauliflower, broken into florets
  • 7 garlic cloves
  • 20 black or white peppercorns
  • 4 whole allspice
  • 1 large zucchini, cut into 1/8-inch julienne
  • 1 large carrot, peeled, cut into 1/8 inch julienne
  • 1 large daikon, peeled, cut into 1/8 inch julienne
  • Matzo balls
Preparation

Place the chicken, marrow bones, carrots, parsnips, turnips, parsley roots, green pepper, onion and 1 tablespoon of the salt in a 12-quart stockpot. Cover with 6 quarts of cold water and bring to a boil over high heat. Skim and discard the foam that forms at the top when it comes to a boil.

Add the remaining 2 tablespoons salt, the parsley, cauliflower, garlic, peppercorns and allspice and return to a boil. Simmer, covered, over low heat for 1 hour. Remove the 4 chicken breasts and allow them to cool slightly. Remove the meat from the bones. Shred or chop the meat and store it in the fridge to serve in the soup or for another use. Return the bones to the pot. Cover and continue simmering over low heat for at least 2 hours more.

Strain the entire contents of the pot through a colander lined with cheesecloth or a clean old t-shirt. Discard all the solids or save them for another use. Chill the broth overnight.

To serve the soup, remove the surface fat and pour the broth into a large pot. Bring to a simmer over low heat and cook until warm, 10-15 minutes. Add the zucchini, carrot, daikon and the reserved chicken, if desired. Simmer 5 minutes to cook the vegetables and heat the chicken. Be careful to keep the soup over low heat. Bringing the soup to a boil can make it cloudy. Season to taste with salt.

Place 3 matzo balls in each soup bowl and ladle the hot soup over the matzo balls. Serve immediately

This soup can be frozen after the surface fat is removed. You can freeze the breast meat separately if you want to use it for other dishes.

Serving Size

24 servings

Recipe: Passover matzo balls

Ingredients
  • 4 eggs
  • 1/2 cup seltzer
  • 1/3 cup olive oil
  • 1 cup Manischewitz matzo meal
Preparation

In a medium mixing bowl, beat eggs with a fork for 30 to 60 seconds. Add seltzer and oil. Beat together for another 15 to 30 seconds.

Add matzo meal and mix together until just combined, being careful not to overmix. Cover and place in the refrigerator for 30 minutes or until firm.

In a medium-sized pot, bring 3 quarts of well-salted water to a rolling boil. Reduce heat to a simmer.

With wet or well-oiled hands, form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands. Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 30 to 40 minutes.

Serving Size

28 matzo balls

Recipe: Salted almond and pistachio bark

Ingredients
  • 1 3/4 pounds cacao semisweet chocolate, chopped
  • 1 1/4 cups roasted unsalted almonds, chopped
  • 1 1/4 cups roasted shelled pistachios, chopped
  • 1/2 tsp pure vanilla extract
  • 1 1/2 tsps coarse flake sea salt
Preparation

Line a baking sheet with parchment paper.

Place the chocolate in a microwave-safe bowl and melt it in a microwave in 10-second intervals, stirring often, until smooth. Add 1/2 the cup of the almonds, 1/2 the cup of the pistachios and the vanilla. Stir well to coat the nuts.

Use a rubber spatula to spread the mixture evenly on the prepared baking sheet. Sprinkle the salt, 3/4 cup almonds and 3/4 cup pistachios over the top. Cover and refrigerate until the chocolate is set, 2 to 4 hours.

Break the bark into pieces and store in an airtight container with parchment or wax paper between the pieces. The bark can be stored for about 1 week.

Serving Size

25 pieces of bark

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