Category Archives: Soup

Dan Barber’s Rosemary Matzo Balls

Something’s going around.
Sniffles, coughs and body aches. Flu/cold season.
Even Guiliani is getting hit. But you need not check into your local emergency room just yet. Some homemade chicken soup and matzo balls do the trick every time. Here, James Beard Winning Chef Dan Barber shares his recipe for rosemary matzo balls. A little scallions and rosemary, must lend an aromatic flavor to these.
Barber is the chef, owner and creative director of Blue Hill at Stone Barns

“Determined to demonstrate his philosophy of cooking with sustainably grown and local ingredients, Dan established Blue Hill Catering (formerly Dan Barber Catering, Inc.). He quickly earned a reputation for providing warm and attentive service along with unique menus.”  For more on Dan, visit the link above to Blue Hill at Stone Barns, or click here to read about him at the Center for Health and the Global Environment.   If you want Dan’s recipe for Chicken Soup to go along with the balls, you can find it here at Food & Wine’s website


  • 4 large eggs
  • 1/4 cup reserved chicken fat (or unsalted butter)
  • 1/4 cup club soda
  • 2 scallions, white and tender green parts only, sliced paper-thin
  • 1/2 teaspoon minced rosemary
  • 1/2 teaspoon salt
  • 1/2 cup plus 4 teaspoons matzo meal



 In a medium bowl, whisk the eggs with the chicken fat, club soda, scallions, rosemary and salt. Whisk in the matzo meal. Refrigerate for 1 hour, until slightly firm. 

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Shourba Siliq – Swiss Chard Soup

This recipe is from the website Iraqi Family Cookbook.

“Kay Karim grew up in Baghdad, and immigrated to the United States in 1968. She kept her family heritage alive through cooking these traditional meals for family and friends.”

There are a bunch of great recipes on that website. Check it out. In the meantime, this soup sounds delicious.


  • 1 medium onion chopped
  • 4 large cloves of garlic crushed
  • 3 tbs. olive oil
  • ½ cup of rice
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1 bunch of swiss chard washed and chopped
  • 5 cups of water
  • 1/3 cup lemon juice
  • 1 tsp. dried mint



  1. Sauté onion & garlic in oil for 3 minutes.
  2. Add salt, pepper and water.
  3. When it starts to boil, add rice.
  4. Simmer for 20 minutes. Add swiss chard, lemon juice and mint.
  5. Simmer for 10 minutes.


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Spinach & Zucchini Soup

Love 101 Great blog. Definitely check it out.

The weather here in NY is gray (like charcoal gray) and rainy. Time for soup. And this one sounds delish.

Click here: Spinach and Zucchini Soup

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Sababa’s Lentil Soup

As the leaves outside begin to change colors, I begin to crave soup.  Autumn is by far my favorite season, and this lentil soup is indeed my favorite soup. I have fond memories of lunches at Sababa in Toronto with friends, and the day I got a copy of their soup recipe. Apparently so many people had been asking, they finally included it in an interview in The Toronto Star. The soup tastes even better the next day after the flavors have had a chance to mingle and get to know each other. A lot like life, no?

One nice additional touch on this one, is to carmelize some onions, finely sliced, and add them atop each bowl as a garnish. Simply divine. 

For the Sababa Website, click here. 

As appeared in the Toronto Star


1.25 cups red lentils

    .5 cup white rice

  .33 cup vegetable oil

1 large yellow onion, chopped

6 cups warm water

1 tbsp vegetable stock

1 tbsp ground cumin

1 tbsp olive oil

1 tbsp salt or to taste

lemon wedges optional


  1. Soak lentils and rice in warm water. Add onion to hot vegetable oil in a large saucepan. Add the 6 cups water and bring to a boil.
  2. Drain soaking lentils and rice, rinse well then add to boiling water with onion  and boil 15 to 20 minutes.
  3. Add vegetable stock, cumin, olive oil and salt. Serve each bowl with wedge of lemon.


Makes 8 cups

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The Munchkins’ Barley Soup

Every Monday afternoon, Savta Martha heads down to the Annex to hang out with “the munchkins”: Levi and Zoe Shem-Tov. And every Monday she makes the soup below, which she asks me to let readers know is “low-glycemic index” and “good for you.” Levi who is a charming little five year old, who can be heard in the background summoning my mom: “Savta, come feed me.” Yep. Come feed me too! This soup is quick and easy to make (like most Martha dishes) and is healthy and delish – especially when you need a soup to warm you up. Savta, you will have to explain to Levi’s wife one day, why his expectations are so high! :>)


  • 1 cup pearl barley
  • 1/2 cup of brown lentils
  • 1/2 cup of split green peas
  • 4 celery stalks, chopped [“Chopped, or diced,” Martha says, “I don’t know how you call it,”
  • 4 carrots, peeled & chopped
  • tie together a bit of parsley and dill, NOT chopped
  • 3 chicken thighs, skinless and boneless
  • 1 tbsp of salt; 1 flat tsp of pepper
  • 8-10 cups of water


  1. Rinse barley, lentils & split peas and put in pot;
  2. Add chopped celery & carrots
  3. Add chicken thighs
  4. Add parsley, dill, salt and pepper
  5. Bring to boil; once it boils cook on medium for 30-40 minutes
  6. Remove dill and parsley – throw out
  7. Sprinkle with freshly chopped parsley and seve
  8. VARIATION: add one tin (24 oz) of diced tomatoes

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Excellent Maztah Balls

While I would love to claim credit for these Matzah balls (which by the way, were really outstanding – the perfect balance between “fluffy” and “firm”; insert jokes here), my mother and sister Idit, would laugh considering they both got frantic calls from me asking to remind me of their recipes. I did riff on their recipes, and have to say, love what came out.

Matzh balls (perhaps it’s some weird Freudian thing) are the ultimate comfort food, obviously swimming in chicken soup. For many years on the high holidays we had two sets of Matzah balls – Marilyn’s (my aunt) and Martha’s (my mom) as the kids were rather particular about their food. Of course, even if you preferred your aunt’s “balls” as it were, you best be eating “yo mama’s.”

This recipe is easy and they are really delish. Enjoy.


  • 4 tbsp. of vegetable oil
  • 4 large eggs, beaten
  • 1 cup Maztoh Meal (Manischewitz all the way)
  • 2 tsp. salt
  • a few turns of freshly ground pepper
  • dash of garlic powder for some kick
  • handful or two of fresh and finely chopped up dill
  • splash of seltzer


  1. Blend eggs and oil together (very well, my mother says)
  2. Then blend all ingredients together (except for dill); mix until uniform consistency
  3. Mix in dill;
  4. Cover and chill in the fridge for 15 minutes
  5. Bring 6 cups of water to boil; reduce heat to medium
  6. Make balls (whatever size you like Freud) and drop into water
  7. Cover pot and let it cook for 35 minutes.

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