Bubbies Matzo Farfal Recipes

MATZO FARFEL KUGEL

This matzo kugel is an enjoyable side dish for any holiday meal.

Provided by ammilgram

Categories Hanukkah Kugel

Time 1h5m

Yield 12

Number Of Ingredients 10

Matzo Farfel Kugel image

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Generously grease a 9-inch square baking pan.
Melt shortening in a skillet over medium heat. Add onions and celery and saute until soft, about 5 minutes. Add matzo farfel and toast lightly, about 2 minutes.
Whisk water, chicken broth, eggs, paprika, salt, and pepper together in a bowl. Add to the matzo mixture and stir until well combined. Transfer to the prepared pan.
Bake in the preheated oven until brown and firm, 35 to 45 minutes.

Nutrition Facts : Calories 214.8 calories, Carbohydrate 33.9 g, Cholesterol 31.6 mg, Fat 7.8 g, Fiber 2 g, Protein 5.1 g, SaturatedFat 1.9 g, Sodium 332.8 mg, Sugar 1.6 g

Ingredients

6 tablespoons shortening
1 cup chopped onions
1 cup diced celery
3 ½ cups matzo farfel
1 ¼ cups water
10 ounces chicken broth
2 large eggs
2 tablespoons ground paprika
1 teaspoon salt
¼ teaspoon ground black pepper

BUBBIE'S HEARTY MATZO BALL SOUP

This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it.

Provided by becky

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h50m

Yield 10

Number Of Ingredients 14

Bubbie's Hearty Matzo Ball Soup image

Steps:

Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 30.7 g, Cholesterol 139.7 mg, Fat 20.6 g, Fiber 3.9 g, Protein 25.4 g, SaturatedFat 4.7 g, Sodium 1504.4 mg, Sugar 6.8 g

Ingredients

1 (3 pound) whole chicken
2 (48 ounce) containers chicken broth
4 large carrots, cut into 1/4-inch dice
4 stalks celery, cut into 1/4-inch dice
1 large turnip,cut into 1/4-inch dice
2 parsnips, cut into 1/4-inch dice
1 leek, chopped
1 onion, cut into 1/4-inch dice
½ cup chopped fresh dill
1 ½ cups matzo ball mix
4 eggs
⅓ cup vegetable oil
½ cup water
1 pinch salt and ground black pepper to taste