Wednesday, October 8, 2008

Matzo Ball Soup

The second ingredient this week that I have never used and I dish I have never attempted to make - matzo meal.  The parsnips and black pepper made the broth very zippy.  I ended up adding quite a bit of salt too, not sure if the root veggies just needed it or if the organic brand of broth I used caused the use of this abnormal amount.  Regardless, in the end Andy really liked the spicy zip and I thought it was pretty good.  The matzo balls were the hit of the soup.  Here it is all served up in our pink ribbon supported bowls.

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6 cups low sodium chicken stock
1 carrot, peeled and sliced
1 parsnip, peeled and sliced
1/2 onion, peeled and chopped
1/4 cup fresh chopped parsley
1/2 cup matzo meal
2 Tbsp chicken stock 
2 eggs, lightly beaten
2 Tbsp canola oil
1 tsp salt and 1/4 tsp pepper

In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender.

In a mixing bowl, combine the matzo meal ingredients. Cover and place in the refrigerator for 15 minutes. Shape the matzo mixture into 1 inch balls while occasionally dipping your hands in cold water.

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(It was quite runny going into the fridge, I was tempted to add more matzo meal but glad I resisted the urge.  After chilling a bit they came out perfectly firm.)

Carefully add the balls to the simmering soup as you form them. Cover the soup and cook for 15-20 minutes. Serve right away hot with thinly sliced green onions.  Store leftover matzo balls separately or else they will soak up too much liquid and fall apart when reheating.

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Served with a sharp cheddar pumpernickel grilled cheese sandwich!

1 comment:

runningwithfood said...

Parsnips are an interesting addition to this soup! Looks great!