Tuesday, June 29, 2010

Meichel for the Beichel (A Gift for the Stomach)

So, I was wandering the grocery aisles wracking my brain for a dinner idea that would be different, but not so different, that my sons would immediately feign ill and claim they weren't hungry (until dessert appeared). I passed the ethnic section a few times before my eyes fell on a box of Matzo Ball mix. It has been drizzling outside and my husband has been coming home, craving warm comfort food. So, I thought I would give it a shot.

I may be just a goyim (non-Jewish person), but I was determined to bang out a soup that would make any of my Jewish friend's bubbe coo with delight. I know it's not completely from scratch, but I didn't have time to grind up the matzo crackers by hand. This was a dinner that needed to be fairly quick and relatively easy. Shall we begin?

Matzo Ball Soup

  • 1 box Matzo Ball mix
  • eggs
  • vegetable or olive oil (your preference)
Following the directions on the box, you will mix the meal with eggs and vegetable oil (I used olive). The trick, I was told, is refrigerating the dough for at least 15min before cooking. Either before or after you form the balls, but I found it was much easier to form the matzo balls after mixing and then refrigerating. Also, bigger is NOT better. Make the balls about the size of a golf ball... NO BIGGER! If you make them bigger, they will be gooey and barely cooked inside.

Next, is the broth...
  • 4 lbs chicken broth
  • 2-3 Tbsp olive oil
  • 1 lb baby carrots
  • 2 C. celery diced
  • 1 sml onion diced
  • 4 cloves garlic
  • salt and pepper to taste

saute carrots and celery in olive oil until the celery is al dente. Add the onions and garlic and a little more olive oil, to keep things well lubricated. Add a teaspoon of salt and pepper and cover. Cook for approx. 10min. I was fast cooking things since I didn't have time for an all day simmer to soften the veggies. When the carrots are al dente, add the chicken broth and boil for another 10min.

Now, it's time to add the matzo balls. Add them in, carefully, so that they are slightly spaced apart. Reduce heat to a simmer and cover. Cook for 20 min.... NO PEEKING!

When the timer goes off, it's time to serve! I added a slice of roasted chicken to the bowl then ladled the broth and veggies over it and two matzo balls. Now down the gorgul (throat) and into the boich (belly)!

1 comment:

MsBorges said...

I'm trying this one soon!

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