matzo ball soup

ever since i came across matzo meal on other blogs (it’s not very common around here), i’ve been determined to hunt one down and make matzo ball soup. matzo meal is a food product with the consistency of corny flour, that is made of ground matzo bread. it is often used in traditional jewish cuisine. all this made it sound interesting enough to play the main role in a dish. and the soup didn’t disappoint. though simple to make, it tastes like home, like family, like nights lost in conversation on a big table with a big crowd, and like hope is around the corner, somewhere.
matzo ball soup
serves four

ingredients:
2 cups matzo meal
3 eggs, beaten with a fork
2 tbsp. olive oil
1 tbsp. semolina (optional, i like it for firmness and holding together)
1 tsp. salt
2-3 tbsp. vegetable stock or water
for the soup:
vegetable stock or broth
2 carrots, sliced thinly
drizzle of olive oil
flat parsley, if desired
directions:
put the matzo meal in a bowl and one by one add and combine the other ingredients. add the stock or water at the end, in order to be able to adjust the humidity of the matzo mixture. it has to become a bit firm and sticky, but not too firm. if necessary, add a few tablespoons more water. put the mixture in the fridge for half and hour to one hour, to let it sit and drench.
in the meantime, heat a large saucepan with salted water. wetten your palms with cold water and shape balls from the mixture, about 3-4 centimeters of diameter (i like mine pretty big). place them in the simmering (not boiling) water and cook for 45 minutes, or until balls are soft to the core.
also, prepare the broth in a large saucepan. this goes without saying: a soup is always better with home-made stock. so if you want to give it a go, i’ve posted the recipe before here. nevertheless, i do sometimes use a packaged broth. i highly recommend to use a good one, though, preferably one with no nasties inside. i always use telofix. when finished, slice the carrots and heat them up for 5 minutes. place the matzo balls in a soup plate, and ladle the broth and carrots over them. drizzle a few drops of olive oil over each serving, and sprinkle with some flat parsley, if desired. serve hot.
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