KLG & Hoda: Chicken Matzo Ball Soup Recipe & Spinach & Zucchini Latkes

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Kathie Lee & Hoda: Jennifer Levison’s Matzo Ball Soup & Latkes

Just in time for Passover, Hoda and guest host Whitney Cummings invited “Souper Diva” Jennifer Levison to show them how to make some delicious matzo ball soup. What would Passover be without some latkes? Levison had a healthy recipe with spinach and zucchini.

Check out Levison’s matzo ball soup recipe and latke recipe below. What do you typically make for the seder meal?

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KLG & Hoda: Chicken Matzo Ball Soup Recipe & Spinach & Zucchini Latkes

Try Jennifer Levison’s matzo ball soup for your seder meal this year!

Kathie Lee & Hoda: Jennifer Levison Chicken Matzo Ball Soup Recipe

Jennifer Levison Chicken Matzo Ball Soup Ingredients:

For the stock

  • 1 5 1/2 to 6 pound chicken, giblets removed
  • 2 onions, peeled and quartered
  • 3 coarsely chopped carrots
  • 2 coarsely chopped celery stalks with leaves
  • 1 bunch parsley
  • 1 tablespoon kosher salt
  • 1/2 tablespoon black peppercorns

For the soup

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  • 1 peeled and chopped sweet onion
  • 3 peeled and chopped carrots
  • 2 chopped celery stalks

For the matzo balls

  • 4 eggs, beaten
  • 4 tablespoons chicken fat from the top of the cooled chicken stock
  • 1 cup matzo meal
  • 1/4 cup hot water
  • 1/2 bunch parsley, finely chopped

Jennifer Levison Chicken Matzo Ball Soup Directions:

To make the chicken stock, combine the chicken, onions, carrots, celery, parsley, salt and peppercorns in a large pot and cover with four quarts of water. Bring to a boil, remove the foam that rises to the top and lower the heat to a simmer for two hours. Remove the chicken and vegetables from the soup and cut the chicken into small pieces. Refrigerate the chicken and throw away the vegetables, bones and skin. Let broth cool then refrigerate it overnight.

The next day, skim the fat off of the cooled broth and place it in a bowl. Put the broth in a large pot and add the onion, carrots and celery. Bring to a boil then simmer for 45 minutes.

Meanwhile, mix the eggs with the chicken fat in the bowl. Gently add in the matzo meal and then the hot water. Refrigerate this for an hour, then wet your hands and roll the mix into balls the size of walnuts. Levison said to be careful not to work the balls too much. Gently add the chicken and matzo balls to the broth and then cover and cook for 30 minutes. Don’t lift the lid during this time! Add the parsley just before serving.

Kathie Lee & Hoda: Jennifer Levison Spinach & Zucchini Latkes Recipe

Jennifer Levison Fresh Spinach & Zucchini Latkes Ingredients:

  • 2 pounds fresh spinach, rinsed and chopped with stems removed
  • 1 pound peeled zucchini
  • 1 pound peeled russet potatoes
  • 1 onion
  • 2 large eggs
  • 1/2 cup flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • pepper
  • salt
  • oil

Jennifer Levison Fresh Spinach & Zucchini Latkes Directions:

Grate the potatoes, zucchini and onion in a food processor and squeeze out as much liquid as possible. Add the mixture to a bowl and stir in the spinach, egg, flour, cumin, coriander, salt and pepper. Heat enough oil to cover the bottom of a large non-stick skillet. Spoon out 2-3 tablespoons per latke into the pan, and be careful not to crowd the pan. Fry until one side is nicely browned and then flip it. Drain the latkes on paper towels and keep them warm while you cook the others.

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