Since you asked1, I’ll bore you with my matzo ball soup recipe. I’ve been cooking long enough that some of this is done by instinct, and may not be precise, but it seems close enough to what I did, and will yield a big pot of delicious soup to cure your winter blues…
2 tablespoons of olive oil
1 teaspoon of baking powder (non-aluminum)
1 cup of matzo meal (used that organic whole wheat matzo I found at Whole Foods)
1/2 cup of water
- mix eggs, oil, baking powder
- add matzo meal, water, spices, mix well
- put covered in the refrigerator
meanwhile, make chicken soup. I used half a whole roasted chicken, including neck bone, simmered it all for nearly an hour, took out white meat (so it doesn’t get too dried out), left dark meat (wings, neck, etc.), and added vegetables. You may have other things you would add instead, this is what I used.
- 5 carrots (roughly chopped)
- 3 parsnips
- 3 stalks celery (roughly chopped)
- cup of minced shallot
- 3 garlic cloves (minced)
- 1 portobello mushroom (roughly chopped)
- 1 fennel bulb (sliced thin)
- salt/pepper/whatever else
Take out the matzo meal, wet hands, and form into balls. Key discovery: don’t pack the matzo balls as if you were making a meatball, barely use any force at all, just barely round them into shape. They won’t look like golf balls, but they will be much lighter.
Drop in a pot of salted, boiling water (as seen above), and simmer for about 30 minutes. Remove, add to your soup and cook for another 5-10 minutes in the chicken soup.
Yummy. Feeds a bunch of people.Footnotes:
- well, you might not have, but someone did [↩]