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.
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.
(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.
Served with a sharp cheddar pumpernickel grilled cheese sandwich!