Jamie: "No such thing as too much garlic". Yes, that's my kinda cook! This does bring back childhood memories going to my friend's house for those delicious Jewish dinners. Enough to make me wanna become Jewish as a kid.
Oh Jamie, I'm so glad I found your Channel. I no longer have cable TV so I wasn't able to even see the reruns anymore on JTV. Thank you once again I love your enthusiasm. Your Love of what you're doing, and you have just gotten more beautiful as time goes by......
Jamie Geller, I know this is not your newest video but it is so timely for a family all getting over Covid. Baruch hashem for your lovely recipe! B'ahava, Judy
I met a man who ran an Italian restaurant who made a beautiful golden Italian wedding soup. I asked h how he got the golden color. He told me when he added onions to the stock he added the onion skins also. He strained his stock just like the lady in this video did. I tried it and he wasn't kidding.
Awesome video. I have been wondering for the longest time why all spice is included in the bottom of my pereg bay leaves and now I know. Gonna have to try them in my chicken soup
Never add the veggies to the bones before skimming the gunge. First skim the bones then add the veggies. Much easier to clean out the gunge. I luv the "secret tip" to add beef bones to the chicken bones. Thank you for that tip.
Wow, that looks so good! And I don't think I'd want to skim off the schmaltz - seems like there'd be too much flavor to lose. Now, those carrots and parsnips - I could see saving those and mashing them into a nice carrot-parsley paté, but maybe they'd be too troublesome to separate from all the meat fragments and bones and herbs and spices? Finally: your presentation of the soup seems Asian-inspired: I've seen bowls of soup and noodles come to the table looking something like this in Thai, Vietnamese and Japanese restaurants. Am I right?
WOW. Lovely. But all that garlic. Doesn't it taste too strong? How strong will that amount of garlic taste? I suppose I'd have to try to find out. Difficult to describe that. Now going to the Matzo balls video. Thank you.
Agree w "I'm Blessed & Highly Favored", Chef Dave Melcer & Bruce Fielding. "Where's the chicken? This had ONLY the carcass. Where's the meat? Not there. This is misleading. Agree w Melcer & Fielding: This is chicken stock....NOT soup -- yet. That wouldn't be until you've got the chicken chunks, veggies, THEN matzo balls. Four parts for this to be Matzo Ball Chicken Soup: 1. stock. 2. chicken, 3: veggies, 4. matzo balls. The stock and matzo balls comprise ~70% of the total time/effort. For the finished deal, be real -- it is a 2-day undertaking. This was NOT clear at the onset. Def not for a busy, working family. It's for grandma (savta) . This crucial explanation should have been stated at the onset. This is a valid concern; thanks for your kind consideration.
Shmutz is gunk on your shirt, counter, walls- it's a little bit of mess. Shmaltz is chicken fat. If you are going to make a big deal out of Yiddish- Please do it correctly.
what ? rude ??? calm down ? what is your problem ? get psychiatric help as quick as possible , Im free person I can say write anything I want and you won't judge me if you are not perfect ….. calm down my as*
Jamie: "No such thing as too much garlic". Yes, that's my kinda cook! This does bring back childhood memories going to my friend's house for those delicious Jewish dinners. Enough to make me wanna become Jewish as a kid.
Oh Jamie, I'm so glad I found your Channel. I no longer have cable TV so I wasn't able to even see the reruns anymore on JTV. Thank you once again I love your enthusiasm. Your Love of what you're doing, and you have just gotten more beautiful as time goes by......
I'm Mexican.
I don't waste anything.
I'd peel the whole garlic, throw in an entire peeled onion...
Hell all those carrots, I'd eat them.
Exactamente!
I'm Jewish and I've never heard of anyone throwing all that out.
I absolutely LOVE that you left in the bloopers at the end! I didn’t have any beef bones, just used everything else. So good!
Her secret ingredient for Matzo balls is seltzer water.
All those wonderful cooked vegetables are delicious and I would not waste one single bite of them.
They need to have you on TV.
😃
Perfect! Mouthwatering, satisfying, good for the body n soul!, Thank you!
I can't wait to make this, thank you for the great videos! Shalom.
👍
Making this for Shabbat!
Such a heartfelt dish!
Great, hope you loved it as much as we do - share pics if you can here or on Facebook
I saw that episode. I just loved it. Best chicken soup ever. I made at least 5-6 pots of this soap. I give it as gifts for my neighbors.
Amazing
Chicken soup heals! What a great recipe, I can smell it through the screen :) !
You spread such positive vibes. Love it💐😌
Wow I never used beef bones together, good idea and healthy, full of protein, and collagen
That matzoh soup looks delicious thank you for sharing chef 👨🍳
👍
thanks a mi.. best recipe to fight colds and a wonderful dish. thanks Jamie. will try
For sure!
Jamie Geller, I know this is not your newest video but it is so timely for a family all getting over Covid. Baruch hashem for your lovely recipe! B'ahava, Judy
Glad you found it when you needed it.
I met a man who ran an Italian restaurant who made a beautiful golden Italian wedding soup. I asked h how he got the golden color. He told me when he added onions to the stock he added the onion skins also. He strained his stock just like the lady in this video did. I tried it and he wasn't kidding.
yup that’s the 🤫
Adding lots of fresh dill makes the soup superlative. Try it as you will love it.
Love dill
I am a Jew And I loved this thanks Jamie !
No such thing as too much garlic. Absolutely agree.
Yay
You are so sweet! Thanks so much for the wonderful recipes!
I should have thought to watch you before I sent my sister to the store for me. 😢. I have covid and wanted to make soup tomorrow
Thank you for your beautiful chicken soup
Looks great. Just want to point out that there would be a problem with not cooking the vegis if you were to serve the soup like this in Shabbat.
Wow love this video yummy yummy so delicious 😋 thank you for the recipe and sharing ✌️🍀✨💖🙏🏼
Awesome video. I have been wondering for the longest time why all spice is included in the bottom of my pereg bay leaves and now I know. Gonna have to try them in my chicken soup
This looks gorgeous
Im not jewish, but I love this soup
You definitely don't have to be Jewish to love this soup and so glad you do
Blew away everyone in my family !
👍👍👍👍👍
Awesome recipe !!
Thank you so much 👍
🆒🍗 Soup ! Thanks for sharing your time and recipes with your viewers 👍👍 ; your nail color is pretty on you, BTW !
Thank you for the great recipe, also liked what you said about making food from your heart, totally beautiful!, Thanks again!
So nice of you
I subscribed straight away!!
Thank you, your a great teacher.
THIS IS AMAZING!!!!!
Never add the veggies to the bones before skimming the gunge. First skim the bones then add the veggies. Much easier to clean out the gunge. I luv the "secret tip" to add beef bones to the chicken bones. Thank you for that tip.
Well said, prime meat boiled up tender then add veg would more trxture in final consistency.. All the best..👍
Very impressive and perfect recipe once again☀️🐔🐥🌼
Thanks so much, share any pics when you make it
Love the bloopers. Just like watching a Marvel movie :)
Yummm! I can have a bowl right now 😋
What's stopping you? 😋
Subscribed more Jewish recipes please 🙌
I'm here! Following you! Love this!
Thank you for your amazing video
looks amazing!!!
That looks so delicious
Thanks, I hope you try it
I want!! I think I'll make this this week:)
And after the 90 th time we hear Shumutz We are getting the idea.... oh yeah! It’s the foam on top!!
Wow, that looks so good! And I don't think I'd want to skim off the schmaltz - seems like there'd be too much flavor to lose. Now, those carrots and parsnips - I could see saving those and mashing them into a nice carrot-parsley paté, but maybe they'd be too troublesome to separate from all the meat fragments and bones and herbs and spices? Finally: your presentation of the soup seems Asian-inspired: I've seen bowls of soup and noodles come to the table looking something like this in Thai, Vietnamese and Japanese restaurants. Am I right?
Hello, the ''schmaltz'' can stay but your broth would be cloudy :)
Tubebrerry SCHUMTZ. NOT THE SAME AS SChmaltz that’s the chicken fat... Schmutz is the foam from the top , that comes up after boiling
Yum yum, KIBBESOEB like my mama used to make it
I love her....! Yummy... Thank you Jamie....!
Love it.
a part of this video is similar to when I made turkey soup from the christmas turkey and left overs.
That sounds great
Never would I of thought of beef bones will give it a shot.
It gives so much flavor and lots of nutrients too, let me know how you like it
Love it!
super tasty
Jamie, I have heard that you add green pepper to chicken soup as well. Does adding green pepper enhances the flavor of chicken soup?
It works for me, but not sure it is absolutely essential
How would you do the julienned vegetables on shabbat when you can't use the broth to cook them?
Hag Pessah sameah
Yummy
Hi Jamie, can you make live video more about Israel live life city.. It's so fun
Check me out on instagram, I share a lot about life in Israel over there in stories.
How to make grape wine in style of Israelian?...please put video madam.....
WOW. Lovely. But all that garlic. Doesn't it taste too strong? How strong will that amount of garlic taste? I suppose I'd have to try to find out. Difficult to describe that. Now going to the Matzo balls video. Thank you.
Yes, it is a personal taste sort of thing, if you are worried you can use less, but it is not too strong in my opinion.
Can you cook up the matzo balls ahead of time and add them later on to the soup?
sure, that is not a problem at all
Lovely
Hi Jamie, do you cook the soup with the lid on or off? This is never clear in many recipes. If you cook lid-off you may use a lot of liquid...
Yes, best to keep the lid on.
Would it be ok to make kreplach to go in the soup instead of matzo balls?
Sure, of course!
You have to rost the chicken bones first to get the max flavour . A tip from Irish Catholic Girl
Thanks for the tip, will try it
I would use the Asian rice or ramen noodles instead of angel hair pasta in the soup.
Those would be good too even to change things up
hbrandiss yep it'll turn into pho
Anybody else eyeing the pot to the right👀
have no interesr in pasta in my soup, just will omit this and zucchini. Just want the broth and matzo balls.
Ilike Jamie
nice
lol,Schmutz,I love that word,Iam german,in the US for 30 years,from Munich Germany,
Are your Matza balls sinkers or floaters ?
floaters, but not so fluffy, they have a nice firm center
Looks delicious, but I would never use tap water to cook anything- especially soups.
I must have garlic when I am cooking.
Amen
So blessed
Love to you 👪 family&friends
O for he world world👪 to be so wonderful happy&secure
❤️❤️
Agree w "I'm Blessed & Highly Favored", Chef Dave Melcer & Bruce Fielding. "Where's the chicken? This had ONLY the carcass. Where's the meat? Not there. This is misleading. Agree w Melcer & Fielding: This is chicken stock....NOT soup -- yet. That wouldn't be until you've got the chicken chunks, veggies, THEN matzo balls. Four parts for this to be Matzo Ball Chicken Soup: 1. stock. 2. chicken, 3: veggies, 4. matzo balls. The stock and matzo balls comprise ~70% of the total time/effort. For the finished deal, be real -- it is a 2-day undertaking. This was NOT clear at the onset. Def not for a busy, working family. It's for grandma (savta) . This crucial explanation should have been stated at the onset. This is a valid concern; thanks for your kind consideration.
Hi you said angel hair pasta and what’s the other one can you tell me this thank you
Carrot, zucchini and Daikon
Parsley does not come from parsnip tops 😂😂😂
Up the cloves to 5. Up the allspice berries to 5. Add a rutabaga to this soup. There ya go.
perfect from esti pole
Yay 😍
Ok. My first try. Hour 2… not much smutz… what did I do wrong?
This looks lovely, but it's stock, not soup...
I guess this similar to a Consommé style soup.
like a pho ;)
You have check the onion & garlic from worms ...
The best soup is made from homemade bone broth.
Schmutz means Dirt in English,lol
No my mom makes the best chicken soup
Where's the chicken?
It's the first ingredient, did you miss it?
It ran to the woods lol
u still living in Israel?
Yup, loving it
Dov’e I’ll mio tetefono amore mio
Dov’e I’ll mi Nicaea amor mio
Shmutz is gunk on your shirt, counter, walls- it's a little bit of mess. Shmaltz is chicken fat. If you are going to make a big deal out of Yiddish- Please do it correctly.
Kosher is difficult to follow in Myanmar.
do not overuse word LOVE , I don't love your soup , I like it but never LOVE
what ? rude ??? calm down ? what is your problem ? get psychiatric help as quick as possible , Im free person I can say write anything I want and you won't judge me if you are not perfect ….. calm down my as*
schmuck ...STOP....
Seriously? Jamie is so enthusiastic. Leave her alone!!!
Disagree. The salt will bring out flavor of bones
She's bad to the bone !
LIEEEESSS
2ya What did she lie about? It's just a recipe.
Yum and thank you!