Cooking Class

The Diversity Coalition of Morris County Presents

Grandma Mala’s Chicken Soup and Kreplach: A Free Virtual Cooking Class (Cooking is optional)

A delightfully savory, pristinely clear soup broth that is as delicious as it is nutritious (with legendary healing properties
to boot).

We encourage everyone to obtain the necessary ingredients beforehand and have them prepared in your kitchen before the class begins.

Be on the lookout for updates.


Questions? Contact Karen Griffith at .

Becca Gallick-Mitchell is a third generation Holocaust educator, recipe developer/blogger, and the founder of the InstaGrandma’s Kitchen website and Instagram. She is the proud and inspired granddaughter of Holocaust survivors, Mala Dorfman (nee Weintraub) and Henry Dorfman. Becca hosts step-by-step cooking classes and demonstrations teaching her precious family recipes that survived the Holocaust while simultaneously telling her Grandmother’s story of survival.


Equipment List

  • Extra large soup pot
  • Optional: cheesecloth (or cloth straining bags made out of cheesecloth or muslin)
  • Optional: cooking twine (disregard if using straining bags)
  • Fine soup strainer
  • Food processor (optional)
  • Bench scraper (optional)
  • Rolling pin
  • Parchment paper
  • Small to medium saucepan

Ingredients List For the Chicken Soup

  • 1 whole Pullet- a teenage hen (can substitute with a regular chicken)
  • 4 turkey wings
  • 1 lb beef flanken (can substitute with bone-in short ribs)
  • ½-1 lb carrots (about 5-10 carrots), cleaned and tops removed
  • 2 leeks (green and white parts) sliced in half, cleaned, and roots removed
  • 2 parsley roots (can substitute with 2 bunches of parsley), cleaned
  • 2 bunches dill, cleaned
  • 1 whole savoy cabbage, cleaned and stem cut down
  • 1 bunch celery, cleaned and bottom removed
  • 1 whole cauliflower, cleaned and green parts removed
  • 5 onions, roots and skins removed
  • ¼ cup Vegeta seasoning, plus more to taste
  • kosher salt, to taste- preferably Diamond Crystal®

For the Kreplach

  • 2 cups all-purpose flour
  • ¼ cup + 2 Tbsp (6 Tbsp total) water
  • 3 eggs
  • 1½ Tbsp kosher salt
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 12 oz leftover chicken, turkey, and/or beef (cooked), ideally a mixture of light and dark meat; this could be meat from a store-bought rotisserie chicken, from a chicken soup, or  picked off a Thanksgiving turkey carcass
  • 2 Tbsp schmaltz, or chicken fat (can substitute with oil)
  • 1 small bunch dill leaves (optional), chopped
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Nov 07 2021


4:00 pm - 5:30 pm