Matzo Ball Soup
5 Jan
Matzo Ball Soup is simple, yet it packs some super flavor. Hailed for its cold curing properties, Matzo Ball Soup rivals chicken soup for the ultimate cold remedy. Perfect for those with diet restrictions, such as, vegetarians or those on kosher diets.
Matzo Balls are Jewish dumplings made from matzo meal. They are super easy to make with minimal seasoning, but they absorb all the delicious flavors from the broth or stock in the soup, making them taste amazing. When forming the balls, the dough is very sticky and it is extremely important to keep your hands wet when working with it. During the boiling process, the Matzo Balls swell and should come out light and fluffy. They can be frozen or placed directly in soup, as this recipe calls for.
A little tip for if you want to make a bunch of Matzo Balls, you can freeze the uncooked matzo ball mixture in ice cube trays. When needed, drop frozen matzo balls in boiling water and cook for 35 to 40 minutes, then add to soup. Kids love them in different shapes!
This recipe is ment to be used with a food processor, making it a snap to grate all the veggies. Using a small grate and then simmering the veggies and soup for 1 1/2 hours makes them super tender, and they add so much flavor to the soup. When eating, the veggies almost melt in your mouth they are so perfect. If you do not have a food processor, you can always grate everything by hand, although it would take a little time. You can also finely chop all the veggies if you wish.
Recipe: Matzo Ball Soup
Summary: Matzo Ball Soup is simple, yet it packs some super flavor. Hailed for its cold curing properties, Matzo Ball Soup rivals chicken soup for the ultimate cold remedy.
Ingredients
- 3 stalks celery, grated
- 1 large potato, grated
- 2 to 3 carrots, grated
- 1 large onion, grated
- 8 cups vegetable or chicken stock
- ½ cup pearl barley, rinsed and drained
- salt and freshly ground black pepper, to taste
- 1 ½ cups frozen peas
- 1 tablespoon tub margarine
- Matzo Balls (recipe to follow)
Instructions
- Grater: Cut celery, potato, carrots and onion to fit feed tube of food processor. Use the grater disk attachment, making sure to use the smaller grate side, process all veggies using medium pressure. Place veggies in a large saucepan with stock, barley, salt and pepper.
- Bring to a boil, reduce heat and simmer, partially covered for 1 ½ hours. Add peas and simmer 10 to 15 minutes longer. Adjust seasonings to taste. Add butter or margarine and cooked Matzo balls.
Quick notes
If you can’t find pearl barley, you can use arborio rice instead. Keeps 3 day in the refrigerator. Reheats and/or freezes well, so you can make a lot!
Preparation time: 10 minute(s)
Cooking time: 2 hour(s)
Diet type: Vegetarian
Dietary restriction: Kosher
Number of servings (yield): 8
Calories: 310
Fat: 18.3g
Protein: 8 g
Rating
Copyright © The Hungry Wife.
Recipe: Matzo Balls
Summary: Simple and delicious dumplings to be used in your soup.
Ingredients
- 4 eggs
- ½ cup oil
- 1 cup matzo meal
- ½ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Combine all ingredients just until smooth. Place in refrigerator for 1 hour, or in freezer for 20 minutes, until thickened.
- Shape the dough into small balls, wetting your hands for easier handling. Drop matzo balls into boiling salted water in a large pot and cook, partially covered for about 40 minutes.
Quick notes
Makes about 16 matzo balls. Keeps 3 days in the refrigerator. Freezes well. Place on cookie sheet to freeze, then transfer to freezer bags. You can also freeze cooked matzo balls in soup.
Variations
For lighter Matzo Balls: Use 2 eggs plus 4 egg whites. Reduce oil to 1/4 cup. One matzo ball contains 73 calories and 4.2 g fat.
Preparation time: 5 minute(s)
Cooking time: 40 minute(s)
Diet type: Vegetarian
Dietary restriction: Kosher
Number of servings (yield): 8
Calories: 109
Fat: 8.3 g
Protein: 2 g
Rating
Copyright © The Hungry Wife.
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