Ingredients with Measurements:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 cups chicken broth
- 1 cup sliced mushrooms
- 2 cups chopped spinach
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large mixing bowl
- Soup pot
- Slotted spoon
Step-by-step instructions:
1. In a large mixing bowl, combine the matzah meal, eggs, vegetable oil, chicken broth, salt, and black pepper. Mix well until a thick dough forms.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. In the meantime, heat the chicken broth in a soup pot over medium-high heat.
4. Add the sliced mushrooms and chopped spinach to the pot and let simmer for 10 minutes.
5. Using wet hands, form the matzah dough into small balls, about 1 inch in diameter.
6. Carefully drop the matzah balls into the simmering soup, cover the pot, and let cook for 20 minutes.
7. Using a slotted spoon, remove the matzah balls from the soup and set aside.
8. Add the chopped parsley to the soup and let simmer for an additional 5 minutes.
9. To serve, place a few matzah balls in each bowl and ladle the soup over them.
- Time:
Preparation time: 40 minutes
- Cooking time: 35 minutes
Temperature:
- Soup pot over medium-high heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 25g
- Protein: 10g
Substitutions for ingredients:
- Vegetable oil can be substituted with canola oil or olive oil.
- Chicken broth can be substituted with vegetable broth for a vegetarian option.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add diced carrots and celery to the soup for extra flavor and nutrition.
- Use turkey broth instead of chicken broth for a Thanksgiving twist.
- 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 dough from sticking to your hands.
- Refrigerating the dough before forming the balls will make it easier to work with.
- Adding the matzah balls to the soup slowly and gently will prevent them from breaking apart.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat soup in a saucepan over medium heat until heated through.
Presentation ideas:
- Serve the soup in individual bowls with a matzah ball in the center and a sprinkle of chopped parsley on top.
Garnishes:
- Chopped fresh parsley or dill
Pairings:
- Challah bread or matzah crackers
Suggested side dishes:
- Roasted vegetables or a mixed green salad
Troubleshooting advice:
- If the matzah balls are falling apart, try adding more matzah meal to the dough to make it thicker.
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 often served during Passover and other holidays.
Flavor profiles:
- Savory, comforting, and satisfying
Serving suggestions:
- Serve hot as a main course or appetizer.
Related Categories
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Region: Jewish/Ashkenazi
Taste: Savory, Herby, Earthy, Comforting, Aromatic