December 6, 2013

Matzo Ball Soup {Recipe}

The weather has been a bit warmer the last couple of days, which has been nice... but, when I left work this afternoon the combination of rain and chill made me think that we needed some comforting soup for dinner.

Of course, last night was my "clean out the fridge" night and we were left with very little to cobble together a meal for tonight.  That's not uncommon by Friday night, but does cause a problem when you decide you'd rather stay in for dinner.

So, I started browsing my pantry and realized that I did have everything I needed to make Matzo Ball Soup.  I first shared this recipe back in the beginning days of this blog... but, felt it was worth sharing again today.  I've adjusted the recipe so that it suits our tastes and those changes are reflected in the recipe I've included today.

Matzo Ball Soup
There's just something about a warm bowl of soup that makes everyone happy.  I did take some shortcuts with this one as I didn't have homemade chicken stock in my freezer (note to self:  need to "feed the freezer"!).

I used pre-made chicken broth and added some onions and baby carrots to a large pot and let it get up to a boil... the scent of chicken broth and veggies on the stove gets the senses going and you know something delicious will be hitting the table!

I always feel like the matzo balls I make at Passover are not as light and fluffy as I'd prefer, so it's always nice to make a small batch at different times of year since I can manage to get the texture that I prefer when I can serve them right away.

What's your favorite cold weather soup to warm you up?




Matzo Ball Soup

Recipe by Adapted from Manischewitz

Ingredients
  • 64 ounces chicken broth
  • 2-3 small onions, cut into chunks
  • 1/2 pound baby carrots (or regular carrots cut into 2 inch pieces)
  • 4 tablespoons vegetable oil
  • 1 cup matzo meal
  • 4 large eggs
  • 1/2 teaspoon Kosher salt
  • 4 tablespoons water
Cooking Directions
  1. Bring broth just to a boil and then add carrots and onions and cover. Allow to simmer, covered, while next steps are completed.
  2. Mix the oil, matzo meal, eggs and salt together in a large bowl with a fork. Once combined, add salt and water; mix until thoroughly combined. Cover with plastic wrap and chill for about 20 minutes.
  3. Remove from refrigerator and form 1-inch (approximately) balls and add to the broth. Allow to simmer covered for 35 minutes.

 Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.

No comments:

Printer Friendly