Passover soup recipes are a great way to work up an appetite prior to the main course. Read on to know more about some simple soup recipes for Pesach.
Passover Soup Recipes
A festival without the preparation of some delicious, mouthwatering dishes is not complete. The same holds true for Passover as well. You cannot even think of having the Seder meal without including some luscious recipes in it. However, before you eat all the food, it is necessary to build up an appetite as well. Soups are great way to work up an appetite and prepare your taste buds to savor the main course later on. Apart from being served as a side course, soups can also be prepared in such a way that they serve the purpose of the main course. In fact, nothing is more refreshing than a steaming bowl of soup at times. Want to check out some delicious soup recipes for Pesach? Read on!
Soup Recipes for Passover
Matzo Ball Soup
For Matzo Balls
- ½ cup Matzoh Meal
- 2 Eggs
- Salt (to taste)
- Pepper (to taste)
- 3 tbsp Refined Oil
- 3 tbsp Water
- 1 Whole Chicken
- Chicken Soup Powder (to taste)
- Salt and Pepper (to taste)
- 3 Onions
- 3 Carrots
- 3 Celery Sticks
- 3 Zucchini
- 2 Parsnips
- In a large soup pot, place the entire chicken and fill it with water, till the upper layer of the chicken.
- Cover the pot and allow the chicken to boil for around 20 to 30 minutes.
- After some time, remove the lid from the pan and scrape away any froth present above.
- Add the sliced vegetables and spices to this and bring the pot to a boil again.
- Lower the heat after sometime and allow the soup to simmer for about 2 hours.
- Once done, allow the soup to cool for some time, strain and add back the cut up vegetables to the strained soup.
For Matzo Balls
- In a mixing bowl, mix the matzah meal and the spices.
- In a second bowl, blend the egg yolks and water, using either a fork or a blender.
- Beat the remaining egg whites in a large bowl, until you get a layer of stiff peaks.
- The next stage is the mixing of the egg yolk mixture into the egg whites, to form firm dough.
- Cover the mixing bowl and chill it in the refrigerator for about half an hour.
- In a pot, bring some water to a boil and some chicken soup powder to it.
- Lightly moist your hands and form small balls out of the dough, roughly around the size of a walnut.
- Drop these balls inside the pot, cover tightly and simmer on a low flame, for about half an hour. Be careful not to open the lid as this can cause the balls to fall.
Passover Chicken Noodle Soup
- 1½ kg Chicken Wings
- ¾ package Thin Egg Noodles
- 4 Carrots (halved and peeled)
- 2 Onions (halved and peeled)
- 1 Turnip (halved and peeled)
- 1 Sweet Potato (halved and peeled)
- 2 cloves Garlic (halved and peeled)
- 2 Zucchini (halved)
- 1 Celery Root
- 2 Celery Stalks With Leaves (optional)
- 7 sprigs Fresh Parsley
- 7 sprigs Fresh Dill
- Salt (to taste)
- Black Pepper (to taste)
- ½ tsp Turmeric Powder
- ½ tbsp Paprika
- 18 - 19 cups Water
- In a large soup bowl, bring the chicken and some water to a boil and discharge any froth that develops on the surface of the pot.
- Remove the lid from the pot and add in the other ingredients. Cover again and allow the ingredients to simmer for around 2 hours or until the vegetables are tender.
- Add more water to the pan, if the level falls below the chicken, while cooking.
- Remove from the flame and allow the contents to refrigerate overnight.
- Next day, skim off the fat from the top of the soup and strain the remaining portion. Add back the remaining vegetables back into the soup.
- As directed in the package, prepare the egg noodles, drain and set aside.
- For the purpose of serving, put about a tablespoon of the prepared noodles in the serving bowl and pour a few ladles of hot soup on top of the noodles.
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