All matzah ball recipes are basically matzah meal, liquid (broth or seltzer or just water), eggs and oil. Makes about 16 matzah balls, not huge.
First make the batter. While it chills, you make your soup.
1 cup matzah meal
4 large eggs
1/4 c oil
1/4 c water, broth or seltzer
1 t. salt (or less, if you use boullion which has a lot of sodium in it)
ground pepper to taste
for soup itself, vegetarian:
parve boullion
parsnips
onion
carrots
other roots, if you have them
dill, if you can get it
parsley
spinach
Salsa, optional
In a medium sized bowl, beat eggs. Add water, oil, salt and pepper. Add matzah meal and stir thoroughly. Refrigerate about a half hour to 45 minutes. The longer they're chilled, the heavier they turn out. (At least I think that's how it works.) My mother always told the story that the first time she made matzah balls, with her friend Maxine, they thought the batter was to loose so they kept adding more matzah meal. Bad idea!
Wash the bowl and fork right away. This batter dries to a concrete-like consistency!
Meanwhile, get going on the soup.
In large pot, bring 8 c. water (2 quarts) to a boil. Add a peeled whole onion and about 3 T of parve boullion. Meanwhile, peel and chop one parsnip, about 2-3 stalks celery, and 6 or so baby carrots, or 2 peeled adult carrots. (they're not actually baby carrots! they're just pieces of larger carrots.) They need to be finely diced since you serve them in the soup.
Doda Rochelle's housekeeper, Connie, who is Latin American, puts some salsa into the broth, which gives it a little more color and kick. SInce the vegetables are diced, it cooks fairly quickly.
To shape the matzah balls, spray your hands with oil. Then make shape them, plum-sized, dropping each one into the boiling broth. They quickly rise to the top. The recipes all say they should cook ~ a half an hour. Seems like they're done sooner than that to me, but usually the problem is the opposite, it takes a long time before you're ready to serve it.
It's lovely to have fresh parsley and dill to chop and add on top. This soup looks much better in light color or glass bowls, BTW.
Becca throws in lots of spinach in the end, which also adds great color and nutritional boost.
Knaidloach are actually quite easy. People are always kind of scared of making them, and I have no idea why!
Wash the bowl and fork right away. This batter dries to a concrete-like consistency!
Meanwhile, get going on the soup.
Doda Rochelle's housekeeper, Connie, who is Latin American, puts some salsa into the broth, which gives it a little more color and kick. SInce the vegetables are diced, it cooks fairly quickly.
To shape the matzah balls, spray your hands with oil. Then make shape them, plum-sized, dropping each one into the boiling broth. They quickly rise to the top. The recipes all say they should cook ~ a half an hour. Seems like they're done sooner than that to me, but usually the problem is the opposite, it takes a long time before you're ready to serve it.
It's lovely to have fresh parsley and dill to chop and add on top. This soup looks much better in light color or glass bowls, BTW.
Becca throws in lots of spinach in the end, which also adds great color and nutritional boost.
Knaidloach are actually quite easy. People are always kind of scared of making them, and I have no idea why!
No comments:
Post a Comment