Ingredients with Measurements:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 teaspoon salt
- 8 cups chicken broth
- 1 pound fresh green beans, trimmed and cut into 1-inch pieces
- 1 tablespoon fresh oregano leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Large pot
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the matzah meal, eggs, vegetable oil, seltzer water, and salt. Mix until well combined.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. In a large pot, bring the chicken broth to a boil over medium-high heat.
4. Reduce the heat to low and let the broth simmer.
5. Using wet hands, form the matzah mixture into small balls, about 1 inch in diameter.
6. Carefully drop the matzah balls into the simmering broth.
7. Cover the pot and let the matzah balls cook for 20-25 minutes, or until they are cooked through and fluffy.
8. While the matzah balls are cooking, blanch the green beans in a separate pot of boiling water for 2-3 minutes, or until they are tender but still crisp.
9. Drain the green beans and add them to the pot of matzah ball soup.
10. Add the chopped oregano leaves to the pot and season with salt and pepper to taste.
11. Let the soup simmer for another 5-10 minutes to allow the flavors to meld together.
12. Serve hot and enjoy!
Time:
Preparation time: 30 minutes
Cooking time: 35-40 minutes
Temperature:
Simmering heat for the broth
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 345
Total fat: 18g
Saturated fat: 3g
Cholesterol: 163mg
Sodium: 1,250mg
Total carbohydrates: 28g
Dietary fiber: 4g
Sugar: 4g
Protein: 19g
Substitutions for ingredients:
- Chicken broth can be substituted with vegetable broth for a vegetarian version.
- Green beans can be substituted with any other green vegetable, such as asparagus or broccoli.
- Oregano can be substituted with other fresh herbs, such as thyme or rosemary.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use a different type of matzah meal, such as whole wheat or gluten-free, for a healthier or allergy-friendly version.
- Add cooked chicken or turkey to the soup for a heartier meal.
Tips and tricks:
- Wetting your hands before forming the matzah balls will prevent the mixture from sticking to your hands.
- Letting the matzah mixture chill in the refrigerator before forming the balls will make it easier to handle.
- Adding a tablespoon of vegetable oil to the boiling water when blanching the green beans will help them retain their bright green color.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a sprig of fresh oregano.
Garnishes:
Fresh oregano leaves, chopped parsley, or a drizzle of olive oil.
Pairings:
This soup pairs well with a crusty bread or a side salad.
Suggested side dishes:
A side salad or roasted vegetables would be a great accompaniment to this soup.
Troubleshooting advice:
- If the matzah balls are falling apart, the mixture may be too wet. Add more matzah meal to the mixture until it holds together.
- If the matzah balls are too dense, the mixture may be too dry. Add more seltzer water to the mixture until it is moist enough to form into balls.
Food safety advice:
Make sure to cook the matzah balls thoroughly to prevent any risk of foodborne illness.
Food history:
Matzah ball soup is a traditional Jewish dish that is often served during Passover. It is believed to have originated in Eastern Europe.
Flavor profiles:
This soup has a savory and comforting flavor, with hints of oregano and chicken broth.
Serving suggestions:
Serve this soup as a main course for a cozy dinner at home.
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Region: Israeli
Taste: Savory, Herbal, Comforting, Brothy