By Lauren Cox – Closer to Your Food

Matzoh ball soup has become an American Deli essential and surprisingly, it’s really not that hard to make. The soup is a nice chicken stock with a Matzoh dumpling. We make ours with a home-style chicken broth and a very simple Matzoh ball. This is a great recipe to have around because you can make extra stock, freeze it and use it for later. Try adding any veggies you like to the broth to make it more of a substantial soup.

Soup/Broth

Bones from 1 whole roasted chicken
1 cup white or yellow onion, diced
½ cup carrot, diced
½ cup celery, diced
2 bay leaves
4-8 sprigs thyme
1 gallon filtered water
Sea salt and pepper to taste

In a large pot on high heat, add the chicken bones and stir. You want them to start roasting a little. Add in the onions and sweat, about 2 minutes. Add in the carrot, celery, bay and thyme and stir another two minutes. Deglaze the pot with the water. Using a wooden spoon, scrape up any bits of food stuck to the bottom of the pan. Season liberally with sea salt and allow the broth to come to a boil.

When the stock comes to a rolling boil, reduce the heat to a simmer.  Every 30 minutes, skim any cloudy material off of the top using a large spoon.  After 2 hours, strain the broth and set aside.

Matzoh Balls

1 cup Matzoh meal
1 teaspoon sea salt
4 eggs, whisked
4 tablespoons water
4 tablespoons olive oil or liquid fat of choice

Bring a medium pot of salted water to a boil.

In a bowl, whisk the eggs, water and oil together. Slowly add in the Matzoh meal and salt and stir until you get an even consistency. Scoop about 2-3 oz. of the meal into your hands and gently form it into a ball shape. Carefully drop the Matzoh ball into the boiling water. Continue until you run out of batter.

Cook the Matzoh balls for 15-20 minutes or until they double in size and are cooked through to the middle.

Serve 1-2 Matzoh balls with a healthy ladle of the broth, season with sea salt and pepper if necessary, and garnish with fresh chopped parsley or bitter herbs.


 

Closer to Your Food is a wellness blog focused on eating and cooking for health and sustainability with recipes and lifestyle tips formulated around a plant-based diet and home-grown local foods. Chef Lauren Cox holds a B.A. from the le Cordon Bleu in Culinary Management with over 8 years of fine dining experience in private dining, catering and Michelan star restaurants. For more information, please visit www.closertoyourfood.com and follow Closer to Your Food on Twitter and Facebook @Closer2YourFood. 


*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.