Wednesday, January 16, 2008

Mine Didn't Have Google Eyes . . .

. . . but I did make matzo ball soup last night. Its super easy, uses ingredients that I pretty much ALWAYS have on hand, and even freezes well (we all know I like to freeze things).

Matzo Ball Soup:

About 6 pints of stock or water mixeed with vegetarian stock powder
1 extra large onion, diced
about 6 carrots, sliced thinly
a big handful of celery stalks (about 6 or 7), leafy bits included, sliced
1/2 tsp dried dill
1/2 cup matzo meal (I use whole wheat)
2 eggs, beaten with a bit of salt
a splash of seltzer water or club soda

-put all the veggies and the dill in the stock and bring to a rapid boil
-meanwhile, add the matzo to the beaten eggs and stir until combined. Add a dash of seltzer and mix through (I've been told this makes the matzo balls lighter, I'm not sure its true but I do it anyways!)
-place the matzo mixture in the fridge while the soup comes up to a boil
-once the soup is boiling rapidly, reduce heat to a light simmer
-when soup is down to a simmer, drop teaspoon fulls of the matzo mixture into the pot, taking care to spread them out. Bad things to do at this point: Stirring (breaks up the matzo balls), boiling too rapidly (makes the matzo balls tough)
-Good thing to do at this point: drop all the matzo balls into the soup, slap a lid on the pot, set a timer for 30 minutes and walk away. Do not stir, uncover, or fiddle!

Couldn't be easier. Makes about 5 big bowls.

Listening:  Jesu - "Lifeline"

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