Matzo ball soup is my favorite, especially on chilly days when I feel like I’m getting sick! This matzo ball soup recipe is a Jewish holiday classic, but with a healthy vegetarian twist – no meat.
Last Saturday was Yom Kippur which means “Day of Atonement.” Yom Kippur is a complete Sabbath and 25-hour fast beginning before sunset on the evening before Yom Kippur and ending after nightfall on the day of Yom Kippur. For those of you who don’t know, Yom Kippur is a week after the Jewish New Year – Rosh Hashanah.
Check out this delicious homemade matzo ball recipe from Jonathan Safran Foer. Disclosure: this calls for more than three ingredients.
For the matzo:
- 4 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon coarse salt
- Pinch of freshly ground pepper
- 1 cup matzo meal
- 1/2 cup seltzer
For the soup:
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 carrot, chopped
- 1 cup peeled, chopped sweet potatoes
- 1 cup peeled, chopped parsnips
- 1 (1-inch) piece fresh ginger, peeled and minced
- 2 cloves garlic, minced
- 8 cups water (or homemade or store-bought, low-sodium vegetable broth)
- 2 bay leaves
- 3 sprigs fresh thyme
- 1/2 cup minced fresh dill
- Coarse salt and freshly ground pepper
Make the matzo balls: In a large bowl, whisk together eggs, oil, salt, and pepper until well combined. Add matzo meal and seltzer; mix to combine. Cover and refrigerate for 1 hour.
Make the soup: Heat oil in a Dutch oven over medium-high heat. Add onion, celery, carrot, sweet potato, parsnips, ginger, and garlic; cook, stirring, until lightly browned, about 2 minutes. Add water or broth, bay leaves, and thyme; reduce heat and let simmer until vegetables are tender, about 45 minutes. Do not let liquid come to a boil. Remove from heat; strain and discard solids. Add dill and season with salt and pepper. Keep warm until ready to serve.
Bring a large pot of water to a boil. Line a baking sheet with wax paper and set aside.
Moisten hands with water and, using your hands, form matzo batter into about 1 1/2-inch balls. At this point, matzo balls can be transferred to freezer until frozen and then transferred to airtight containers and kept frozen for up to 1 month. Frozen matzo balls can be added directly to boiling water.
Place matzo balls in boiling water; cover and cook until light and fluffy, about 20 minutes. Carefully transfer matzo balls to warm soup; serve immediately.
This recipe was taken from: http://www.marthastewart.com/899472/vegetarian-matzo-ball-soup
Of course, I made a kale salad with pepitas, almonds, and tomatoes to eat alongside the soup. So delicious, healthy, and filling! I highly recommend trying it.