November's Favorite Cozy Recipes

Mom’s Roasted Chicken Matzo Ball Soup 

Midterms, 50° weather, flu season—there’s nothing 

better than cozying up to my mom’s roasted chicken

matzo ball soup. Flavorful broth, fluffy matzo balls, and 

all the chicken meat you can imagine. 

6 - 8 Servings 

Preheat oven to 450°

Prep Time: 30 mins & 1 hour chilling time 

Cook Time: 1 hour 

Matzo Ball Ingredients 

2 cups matzo meal 

½ schmaltz melted 

2 tablespoons minced dill 

2 teaspoons kosher salt 

6 eggs beaten 

⅔ cup seltzer water 

Soup Ingredients 

2 pounds bone-in, skin-on chicken legs 

1 pound carrots, scrubbed and cut into 1-inch pieces 

1 pound parsnips, scrubbed and cut into 1-inch pieces 

1 medium yellow onion, diced 

2 tablespoons virgin olive oil 

Kosher salt and black pepper

8 cups chicken stock 

¼ cup dill 

1 teaspoon grated lemon zest  

1. Matzo Balls: in a large bowl, stir together matzo meal, melted schmaltz, dill, salt, and eggs, Gently stir in seltzer water, until incorporated. Cover and refrigerate for 1 hour.

2. Bring a large pot of salted water to a boil. Scoop the chilled matzo mixture into ¼-cup balls, using wet hands to roll them until smooth; aim for 14 matzo balls. Add the matzo balls, one at a time, to the boiling water. Reduce the heat to maintain a simmer, cover, and cook until fluffy and tender, about 1 hour.

3. Remove from the heat, cover, and let sit for 15 minutes, then keep warm until the soup is ready. For the soup: While the matzo balls cook, preheat the oven to 450°F. 

4. On a half sheet pan, toss together the chicken legs, carrots, parsnips, onion, olive oil, and a heavy pinch each of salt and pepper, then arrange the legs skin-side up on the pan. Roast for 30 minutes, until the vegetables and chicken are lightly golden.

5. Transfer the vegetables and chicken to a large pot and cover with the stock and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to maintain a low simmer and cook until the chicken is extremely tender, about 30 minutes. Using a ladle, skim off any fat from the top of the liquid and discard. Remove from the heat and keep warm.

6. Transfer the chicken legs to a bowl and let cool slightly. Once they are cool enough to handle, use two forks to shred the meat and discard the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup, then taste and adjust the seasoning with salt and pepper.

7. Using a slotted spoon, transfer the cooked matzo balls to serving bowls, then ladle the soup over and serve.

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Sweet Kugel 

Kugel is eaten on Friday night shabbos, 

the holiest day of the week. This baked casserole

is sweet, crunchy, custardy, and bound to finish off 

a stressful week on a sweet note. 

10 - 12 Servings 

Preheat oven to 350°

Cook Time: 1 hour 

Ingredients 

12 ounces of egg noodles

1 stick margarine, melted 

2 eggs beaten 

1 large apple, unpeeled, cored, and chopped 

¾ cup seedless golden raisins 

¼ cup brown sugar 

3 tablespoons lemon juice 

⅛ teaspoon cinnamon 

1. Cook and drain noodles according to package directions. 

2. In a large bowl, toss hot noodles with margarine. 

3. Stir in eggs, fruits, sugar, lemon juice, and cinnamon, 

4. Spoon into prepared pan (13 x 9 x 2-inch pan, greased) 

5. Bake for 50 minutes. Remove foil. Bake for 10 minutes more, or until lightly browned. 

   
   

-Jannie Landgraff