I will admit to everyone reading this post, that I am a bit bummed that soup season is pretty much over. As I am excited for the cold weather to leave us, I am not so excited of some of the comfort foods that have to wait until the Fall in order to make. Before this cold weather leaves us, I wanted to get in one more soup. A soup that is really easy to make, and has huge benefits in terms of comfort; the matzo ball soup.
Matzo balls are these great dumplings, that have great texture, and are just perfect in a nice chicken or vegetable broth.Â This soup is not a common soup in many restaurants, and it is hard to find in my area of town, but if you have ever had it, you know it is yummy, and if you have not, it is a sure make.
- I packet of Matzo Ball Mix, I use Manishewwitz
- 2 eggs
- 2 tbsp vegetable oil
- 4 cups of stock, chicken or vegetable
- scallions, finely sliced (optional)
Begin by getting yourself a small bowl. Crack the eggs, add in the oil. Beat well. Add the packet of matzo mix and mix well.Â Place this in the refrigerator for 30 minutes.
About 20 minutes in, bring a large pot of salted water to a boil. When you are ready to begin making the balls, remove the bowl from the refrigerator, wet your hands, and with a spoon, take a spoonful of the matzo mix, and shape into balls, smaller than golf balls. I say smaller than golf balls, as when these are cooked, they expand, close to half of its size. Drop them into the boiling water, and cook for 20 minutes.
If you make your own stock, great. This is the way to go. If you do not have time to make your stock, get a nice organic stock, one that is rich in flavor, and bring that to a boil. Add a pinch of pepper and a small pinch of salt.
When the matzo balls are cooked, remove them with a slotted spoon, and place them in a bowl. I think 2 or 3 is a good serving. Ladle in your broth over the matzo balls, and sprinkle the sliced scallions over the soup.
Get your spoon ready and dig in. What are your thoughts on matzo ball soup? Are you a fan?