Before I was a struggling vegetarian, I used to make delicious Matzo Ball Soup. Recently my friend, Renee, asked me to share this. At some point, I am going to figure out how to make a vegetarian matzo ball soup that is equally tasty. (I know there are vegetarian matzo ball soups out there, but they are not yet…equally tasty.) If you’ve been following me, you know I like simple, fast and easy. This recipe is no different. Oh, and by the way, I am not even pretending this is Kosher.
As much as I love the Barefoot Contessa, Ina Garten….and I do, I am not making my stock from scratch. Whenever I’d make stock from scratch using all of the vegetables and chicken, mine ended up tasting like chicken water. I could never get the flavor as rich as I wanted, even after hours of simmering and reducing. So suit yourself, if you make good stock, use your own. I don’t, so I started off with two 32 oz. cartons of chicken stock. I add mine to a large pot. Then I add the roasted skin, bones, chicken bits and gelatinized fat from a deboned rotisserie chicken. I don’t add seasonings and salt because it is already in the chicken and stock. I let that simmer for about a half hour and then strain the broth. What I get is chicken stock with the flavor and richness of a good rotisserie chicken without having to spend hours making a stock from scratch.
Ingredients for the soup base
2 32 oz. cartons of good chicken broth
2 C of diced rotisserie chicken (I get mine from Costco)
1/4 C of shredded or grated carrot (I buy shredded carrots and keep them in the freezer)
1 rounded tsp of minced garlic
Directions for the soup base- Throw it all in a pot and simmer. Pretty easy, right?
Ingredients for the *matzo balls
3 Tbsp canola oil
3 tbsp chicken stock
3 large eggs, slightly beaten
3/4 C Matzo Meal (read about my relationship with Manischewitz)
1 tsp salt
1/2 tsp baking powder
1 tsp parsley
1.5 tsp freshly grated ginger
1/8 tsp of nutmeg
Directions for the matzo balls-
Whisk together the wet ingredients (eggs, oil, and chicken stock). Add the dry ingredients (salt, baking powder, parsley, ginger, nutmeg and matzo meal). Stir until everything is thoroughly incorporated. Refrigerate for at least half hour until the mixture is thick.
*It’s best if you can leave it for a few hours. I would make mine in the morning and let it refrigerate until I was making the soup for dinner.
Wet your hands and form balls the size of golf balls (about an inch in diameter), rolling them in the palms of your hand. Drop them in the soup. Cover and simmer for 20 minutes until the balls are cooked. Avoid stirring as you can break them apart, but if any look underdone, you can gently roll them in the soup. They will puff up and rise to the top.
To serve, add matzo balls to a bowl and ladle steaming hot soup over the top. Garnish with spring onion or parsley. It’s the perfect comfort food in the winter or if you are feeling under the weather.