Monday, October 29, 2012 • 7:44am
Be mindful of the impending huge storm. Please take care of yourself and your family.
It’s Sunday night, October 28th. The time on my computer:7:48 p.m. Although Hurricane Sandy has not officially arrived, we already know that schools, mass transit, and many local businesses are shutting down for the next few days.
And so on this Sunday, October 28th, while most everyone I know is glued to their TV, and their refrigerators, wondering what they are going to serve their families for the next few days, and if their electricity will hold-up during the inclement weather..... I’m thinking, this is the perfect time to feature our first soup recipe.
Freshly prepared Chicken Soup is always a favorite, especially when served with delicious Matzah Balls. Eddie Levy, proprietor of Deli King of Linden, was kind enough to share his fabulous Matzah Ball recipe, which I’ve paired with my recipe for Chicken Soup.
My Never Fail Chicken Soup
Millicent K. Brody
2 large chicken breasts (I use Bell and Evans Chicken)
3 qts. water or enough to cover the chicken and vegetables
1 small whole onion.
1 bay leaf
1 small tomato
5 carrots (scraped and cut in-half)
2 stalks of celery
3 parsnips (Scrape and trim)
Place the chicken and all of the vegetables into a large stock pot filled with cold water. Bring to slow boil. Simmer, and skim the top of the soup. Let soup continue to simmer for about 31/2 to 4 hours. Serve with Matzah Balls or Noodles.
* Tip from Millicent: For a bit of zing, never be afraid to add a Bouillon cube to your soup. I use Knorr Vegetarian Vegetable Bouillon.
Eddie Levy of Deli King in Linden Shared his Matzah Ball Recipe
“Club soda is the secret ingredient to making these light and fluffy knaidlach (matzah balls). The recipe may easily be doubled. Use a large stock pot. Let the soup simmer for about 3 1/2 to 4 hours.”
• 1/2 cup matzoh meal
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. garlic powder
• 1 egg plus 2 egg whites
• 2 tbs.. club soda (or ginger ale)
• 1 tsp. vegetable oil
• 1 tbs.. minced dill
• 2 1/2 quarts salted water
1. Combine matzah meal, salt, pepper, and garlic powder in a bowl. Add egg, egg whites, club soda, oil and dill; mix well. Cover and refrigerate for 30 minutes.
2. In a large pot, bring salted water to a boil. Wet hands and shape mixture into 1 inch balls. Drop matzah balls into pot of boiling water. Cover and simmer for 45 to 50 minutes. Using slotted spoon, remove from water. Transfer to chicken soup or vegetable broth.
Yield: 12 matzo balls. These may be frozen in soup, or on a cookie sheet, then transferred to a plastic freezer bag. According to Eddie, “You may reheat them right in the soup!”
Perhaps Noodles with Your Soup?
(For those who prefer noodles, follow the directions on the bag of thin noodles, or, (and please don’t laugh), try doing what I do. Break a select amount of Anna’s Linguine, (available at Kings or Shop Rite), into boiling water. Boil for about 6 minutes, drain, and add the pasta to each individual bowl of soup. It’s delicious!)
A Message from Millicent
I love the fact that I’m able to offer these simple recipes. I hope you will enjoy them. But more than that, I am looking forward to hearing from you with one of your favorite recipes for the fall and winter season.
I’d also love to know if you’ve discovered a new and interesting place to eat, a great bakery, a favorite diner, or coffee shop. We’re all interested! Please contact me at: Mkbrody@aol.com.
Have a safe and happy week!
Millicent K. Brody is an award-winning writer and photographer and a resident of Westfield, New Jersey. Contact her at Mkbrody@aol.com
The opinions expressed herein are the writer's alone, and do not reflect the opinions of TheAlternativePress.com or anyone who works for TheAlternativePress.com. TheAlternativePress.com is not responsible for the accuracy of any of the information supplied by the writer.