(Not My Grandma’s) Matzo Ball Soup
April 14, 2009 § 2 Comments
This isn’t your standard matzo ball, or at least, it’s not my standard matzo ball. Growing up, whenever my mom or Grandma whipped up a batch of this “Jewish Penicillin,” they used chicken broth with big hunks of carrot and chicken, and the matzo balls didn’t have any green stuff stuck in them. This time, I decided to try a new matzo ball, inspired by a recipe from Bon Appetit.
Ingredients for the Balls:
olive oil, enough to coat bottom of the pan
2 leeks, finely chopped
1 cup matzo meal (unsalted)
1/2 teaspoon sea salt
pepper, to taste
2 tablespoons ginger ale (or seltzer)
Ingredients for simple veggie broth:
1 yellow onion, chopped
1 cup carrots, chopped
5 cloves garlic, minced
2 stalks celery, chopped
12+ cups of water (I added a few veggie bullion cubes, too.)
1 heaping tablespoon dried dill (if using fresh, add 3 tablespoons)
1 teaspoon dried thyme
1 teaspoon dried parsley
sea salt, pepper
1/3 cup chives, chopped (for garnish)
1. Begin dough preparation: First, we start with leeks. Heat a little oil in a skillet and when hot, add diced leeks. (Note: to wash leeks, cut first, then place in a bowl of cold water and let the dirt sink to the bottom. Then scoop leeks out with a slotted spoon.) Cook leeks for 2-3 minutes until they turn translucent and goldeny-brown. Set aside.
2. In a large bowl, mix matzo meal, salt, pepper, seltzer, and egg. Add cooked leek. Mix with a large spoon until incorporated. Chill for at least 3 hours (over night is great).
3. Meanwhile, prepare vegetable broth. In a large pot, saute onion, carrot, garlic and celery until the onion turns translucent and vegetables have crisped slightly around the edges. Add water (and bullion cubes, if using) and bring to a boil. Add herbs and simmer for at least an hour.
4. Once the matzo balls have chilled, roll into uniform-sized balls, about the size of a golf-ball. Place back in the refrigerator and fill a large pot with water. Bring to a boil. Once boiling, take matzo balls out of the fridge and drop one-by-one into the water and cook for 30-40 minutes, until done. (The only way to test it to slice one in half; it’s cooked when the outside looks the same as the inside and it’s not any tougher in the middle of the ball.)
6. Once the matzo balls have finished cooking, scoop out of the boiling water and add to vegetable broth. Before serving, reheat. Garnish each bowl with chopped chives.
Diet Notes: Nut-free