Ingredients with Measurements:
- 4 cups chicken broth
- 4 cups water
- 2 leeks, sliced
- 1/4 cup chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs
- 2 tablespoons vegetable oil
- 1/2 cup matzah meal
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Soup ladle
Step-by-step instructions:
1. In a large pot, bring the chicken broth and water to a boil.
2. Add the sliced leeks, chopped parsley, salt, and black pepper to the pot.
3. Reduce the heat to low and let the soup simmer for 10 minutes.
4. In a mixing bowl, whisk together the eggs and vegetable oil.
5. Add the matzah meal to the egg mixture and stir until well combined.
6. Let the mixture sit for 5 minutes to allow the matzah meal to absorb the liquid.
7. Using wet hands, form the matzah mixture into small balls, about 1 inch in diameter.
8. Drop the matzah balls into the simmering soup.
9. Cover the pot and let the soup cook for 20 minutes.
10. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmering on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 9g
Carbohydrates: 18g
Protein: 7g
Sodium: 1030mg
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Chopped scallions can be used instead of leeks.
- Dill can be used instead of parsley.
Variations:
- Add shredded cooked chicken to the soup for a heartier meal.
- Use gluten-free matzah meal for a gluten-free version.
- Add chopped carrots and celery to the soup for extra vegetables.
Tips and tricks:
- Wetting your hands before forming the matzah balls will prevent the mixture from sticking to your hands.
- Letting the matzah mixture sit for a few minutes before forming the balls will make it easier to work with.
- Don't overcook the matzah balls, as they can become tough.
Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a matzah ball in the center and garnished with fresh parsley.
Garnishes:
Fresh parsley, chopped scallions, or a drizzle of olive oil.
Pairings:
Serve with a side of crusty bread or matzah crackers.
Suggested side dishes:
- Roasted vegetables
- Potato latkes
- Challah bread
Troubleshooting advice:
- If the matzah balls are falling apart, try adding more matzah meal to the mixture.
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the matzah balls thoroughly to prevent any risk of foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food history:
Matzah ball soup is a traditional Jewish dish often served during Passover. It is believed to have originated in Eastern Europe.
Flavor profiles:
Savory, comforting, and slightly herbaceous.
Serving suggestions:
Serve as a starter or main course during Passover or any time of year.
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Region: Jewish/Ashkenazi
Taste: Savory, Herbal, Oniony, Comforting, Aromatic