1,000 Jewish Recipes by Faye Levy Read Free Book Online Page A

Wine vinegar that is kosher for Passover is widely available in supermarkets and at kosher markets.
    2 tablespoons red or white wine vinegar
    Salt and freshly ground pepper, to taste
    5 to 6 tablespoons extra-virgin or other olive oil
    Whisk vinegar with salt and pepper in a small bowl. Whisk in olive oil. You can multiply this dressing as you like and keep it in a jar in the refrigerator. Shake or whisk before using.
Passover Chicken Soup with Matzo Balls
    Makes 6 to 8 servings
    Matzo ball soup undoubtedly originated as a Passover specialty, because the kneidelach, or dumplings, are made from matzo meal. It became so popular that it is a standard on the Shabbat table in many homes. Our family enjoys it not only for Shabbat, but also for most holidays. Indeed, some people want to be able to feast on this savory soup any day of the year and therefore it is one of the best-loved items on deli menus.
    Passover matzo balls are made without baking powder because no leavening is allowed. I like to give the soup a springtime accent with plenty of fresh parsley from my garden and occasionally some baby carrots or asparagus.
    2 pounds chicken pieces
    10 cups cold water
    1 whole onion, peeled
    2 ribs celery, including leafy tops
    1 bay leaf
    5 sprigs fresh parsley
    Salt and freshly ground pepper, to taste
    1 ⁄ 2 pound baby carrots, peeled
    3 large eggs
    1 cup matzo meal
    About 2 quarts salted water (for simmering the matzo balls)
    3 tablespoons chopped fresh parsley
    1. Combine chicken, water, onion, celery, bay leaf, parsley sprigs, and a pinch of salt in a large saucepan and bring to a boil. Skim thoroughly. Partially cover and simmer 1 1 ⁄ 2 hours, skimming occasionally. Add carrots and simmer about 15 minutes or until tender. Skim off excess fat. Chicken soup can be kept 3 days in refrigerator; skim fat again and reheat before serving. Add pepper and taste for seasoning.
    2. To make matzo balls: Lightly beat eggs in a small bowl. Add matzo meal and a pinch of salt and pepper and stir with a fork until smooth. Gradually stir in 2 to 4 tablespoons chicken soup, adding enough so mixture is just firm enough to hold together in rough-shaped balls.
    3. Bring salted water to a bare simmer. With wet hands, take about 2 teaspoons of matzo ball mixture and roll it between your palms into a ball. (Mixture will be very soft.) Gently drop matzo ball into simmering water. Continue making balls, wetting hands before shaping each one. Cover and simmer over low heat 30 minutes. Cover to keep them warm until ready to serve.
    4. When serving, skim fat again from soup. Discard onion, celery, bay leaf, and parsley sprigs. Reheat to a simmer. Remove from heat and add chopped parsley.
    5. For each serving, remove 2 or 3 matzo balls from their cooking liquid with a slotted spoon, add them to soup bowls, and ladle hot soup over them. Serve hot.
    Note: If the soup is hot, skim the fat from its surface with a large spoon. To remove the last bits of fat, you can dab the surface with a double thickness of paper towels; this must be done quickly so the towels won't disintegrate into the soup. The fat can be skimmed off most easily if the soup is first refrigerated. As the soup cools, the fat rises to the top and solidifies. The fat can be scraped off the cold soup's surface with a spoon.
Zucchini Soup with Passover Croutons
    Makes 4 servings
    Instead of being thickened with flour, this light, thyme-scented soup gains its body from a puree of zucchini and onion. The croutons are made of toasted matzo farfel rather than bread.
    1 cup matzo farfel
    2 tablespoons plus 2 teaspoons vegetable oil
    Salt and freshly ground pepper, to taste
    Pinch of paprika
    1 large onion, halved and cut into thin slices
    1 1 ⁄ 2 pounds zucchini, unpeeled and sliced
    1 large sprig fresh thyme or 1 ⁄ 2 teaspoon dried thyme
    1 bay leaf
    1 1 ⁄ 2 cups vegetable broth or water
    1 ⁄ 2 cup milk
    1 ⁄ 3 cup whipping cream or additional milk
    Pinch of cayenne