Pesach, one of the three important festivals in the Jewish calendar, is celebrated with fervor and gaiety. Apart from its great historical significance for the Jewish community, this festival is widely known for its ritual celebratory feasting. The festival pays careful attention to the kind of delicacies served, as the biblical records object to serving leaven bread during the feast. The Seder meal is the most popular feasting observed particularly on first and second of the Pesach festival night. The Seder supper meal can be served with Pesach soups ranging from zucchini and spinach soup to spring vegetable and mini matzo ball chicken soup to traditional chicken noodle soup and more. Browse through the below mentioned recipes for Pesach soup and bowl over your guests with a variety of soups that can be served alongside the main Seder supper. For more inspiration, scroll down and get your chef's hat on!
Pesach Soup Recipes
Pesach Zucchini and Spinach Soup
Ingredients
Passover soups can be a great addition to your Passover supper. Check out this article for some delicious soup recipes for Pesach.
Pesach Soups
- 4 cups Low-Salt Chicken Broth
- 1 6-oz bag Baby Spinach Leaves
- ¼ cup Olive Oil
- 2 medium Onions (chopped)
- 1½ cups Cilantro (coarsely chopped)
- 1½ pounds Zucchini (trimmed, cut into ½-inch-thick rounds)
- 1 12 ounce Russet Potato (peeled, thinly sliced)
- Salt to taste
- Pepper to taste
Instructions
- Place a large pot on fire and heat olive oil on medium flame.
- Add onion and sauté for about 8 minutes until they turn soft.
- Add zucchini and russet potato. Mix well to blend.
- Add chicken broth and stir gently. Boil the soup.
- Decrease the flame to medium-low and cover the pot.
- Simmer the soup for around 15 minutes until the potatoes turn soft.
- Remove from heat and puree the soup in a blender in small batches.
- Add some baby spinach and cilantro in each batch while processing the soup.
- Return the puree back to the pot.
- If required, add another ¼-cup broth to thin the soup.
- Add salt and pepper. Stir.
- Allow the soup to cool and then cover the pot. Refrigerate until serving.
- Reheat the soup before serving.
Spring Vegetable and Mini Matzo Ball Chicken Soup
Ingredients
Ingredients
- 6 tbsp Dry White Wine
- 1 cup Green Onions (chopped)
- 2 tbsp Chicken Fat or 2 tbsp (¼ stick) Pareve Margarine
- Mini Matzo Balls
- ¾ cup Onion (chopped)
- ½ cup Carrot
- ½ cup Celery (chopped)
- 6 cups Low-Salt Chicken Broth
- 3 tbsp fresh Italian Parsley (chopped)
- 3 tbsp fresh Chives (chopped)
Instructions
- Place chicken fat in a heavy large pot and heat on medium flame.
- Add ½-cup green onions, onion, carrot and celery. Sauté until the vegetables turn soft, for about 8 minutes.
- Add white wine and stir well. Cook for another 2 minutes until the wine has evaporated.
- Pour chicken broth and simmer the soup for 10 minutes to allow the flavors to blend.
- Add the matzo balls to the soup and simmer on low flame for 5 minutes until the balls are well heated.
- Add salt and pepper to taste.
- Ladle soup into soup bowls and add 3 matzo balls to each bowl.
- Garnish with parsley, chives and remaining ½-cup green onions.
- Serve hot.
Traditional Chicken Noodle Soup Recipe
Ingredients
Ingredients
- 4 lbs Chicken Wings
- 1-2 large Parsnips (peeled and halved)
- 2 Zucchini (halved)
- 2 Onions (peeled and halved)
- 5 Carrots (peeled and halved)
- 2 Celery Stalks with Leaves
- 2 cloves Garlic (peeled and halved)
- 1 pkg Thin Egg Noodles
- 1 Turnip or Kohlrabi (peeled and halved)
- 1/2 tbsp Paprika
- 1 small Sweet Potato
- 8 sprigs Fresh Parsley
- 8 sprigs Fresh Dill
- 1 tsp Black Pepper (freshly ground)
- 1/2 tsp Turmeric
- 2 tsp Salt for taste
- 20 cups of Water
Instructions
- Boil chicken and water in a large pot.
- Put on low flame.
- Add all the other ingredients. Boil it for 2 to 2 1/2 hours.
- Skim the fat off the top of the soup.
- Prepare fine egg noodles. Drain and set aside.
- Heat the soup.
- Put a tablespoon of fine egg noodles and hot soup on top of the noodles.
- Serve hot.