FoodB

Look at that, a genuine inflatable matzah ball. Man there are some weird pictures on the internet. Can't imagine why I don't already own a genuine inflatable matzah ball.

Speaking of which, this entry covers (as you might have guessed) matzah ball soup. Jenn and I watched a special on the customs of Passover feasts from around New York, and it got me interested more in kosher food and various Jewish meals. One of the main meals that I know of from Jewish culture is matzah ball soup.

So, once again I came across a recipe in our big soup book and asked Jenn if she could make it sometime. Here is what the recipe looked like:

Matzah Ball Soup

4 large Eggs
1/4 cup Vegetable Oil
7 Tbsn. of Water
1 cup matzo meal
1 1/2 tsp. Salt
1/4 tsp. Black Pepper
2 Quarts Chicken Stock
3 small Carrots, peeled and cut into round 1/8 inch thick
2 Tbsn. finely chopped fresh dill or parsley

1. Lightly beat the eggs with a whisk in a medium bowl. Whisk in the fat, then the water. In a separate bowl, mix together the matzo meal, salt and pepper. Stir the matzo mixture into the liquids. The consistency will initially be like pancake batter, but it will immediately begin to thicken. After 2 to 3 minutes the batter will be like soft mashed potatoes or soft polenta. Cover and refrigerate for at least 1 hour or up to 4 hours.
2. Bring 4 quarts of water to a boil in a large stockpot of Dutch oven over medium high heat. With moistened hands, form 1 level tablespoon of matzo mixture into balls about 1 inch diameter. Drop the balls into the boiling water so that each falls into the pot in a different place. When all of the balls are added, reduce to a simmer over medium low heat and cook covered for 20 minutes. With a slotted spoon, remove one matzo ball, cut in half and check for doneness and seasoning. The matzo ball is done when the inside is not dark or wet. If more seasoning is desired add 2 teaspoons salt to the water. If necessary cook 5 to 10 additional minutes, or until the color is uniform throughout and the texture is light and fluffy.
3. While the matzo balls are cooking bring the stock to a boil in a large saucepan. Add the carrots, reduce the heat to medium low and cook until tender, about 6 minutes. Use slotted spoons to transfer the matzo balls to the soup. Stir in the dill or parsley and serve immediately.

Man was I impressed. I helped Jenn a little in the making of the soup and I thought it was going to be horrible. It was basically dough balls that consist of flour, eggs, water and some spices for the matzah itself. Just sounded bland. Then the broth was just chicken broth and carrots. Again, nothing earth shattering there. I was happily surprised that the matzah balls themselves have a lot of flavor and made for a really good soup. It was still good the next day as leftovers.

This week we are making it again (this recipe should have been posted about a month ago). This time Jenn says she wants to add some celery to the broth. Either way, I think this one is going to be a staple for us.