Ingredients with Measurements:
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chicken broth
- 2 sweet potatoes, peeled and diced
- 1 tablespoon fresh sage, chopped
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Soup pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large mixing bowl, combine the matzah meal, eggs, vegetable oil, seltzer water, salt, and black pepper. Mix well until a smooth dough forms.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
3. In the meantime, bring the chicken broth to a boil in a large soup pot.
4. Add the diced sweet potatoes and chopped sage to the pot. Reduce the heat to medium-low and let simmer for 10-15 minutes, or until the sweet potatoes are tender.
5. While the sweet potatoes are cooking, remove the matzah ball dough from the refrigerator and roll into 1-inch balls.
6. Drop the matzah balls into the simmering soup and let cook for 20-25 minutes, or until they are fully cooked through.
7. Using an immersion blender, blend the soup until it is smooth and creamy. Alternatively, you can transfer the soup to a blender and blend in batches.
8. Season the soup with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 45 minutes
Temperature:
Simmering heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 30g
Protein: 10g
Substitutions for ingredients:
- You can use chicken or vegetable stock instead of chicken broth.
- If you don't have sweet potatoes, you can use butternut squash or carrots instead.
- You can use dried sage instead of fresh sage.
Variations:
- Add shredded chicken to the soup for extra protein.
- Use different herbs, such as thyme or rosemary, instead of sage.
- Add some chopped kale or spinach to the soup for extra greens.
Tips and tricks:
- Make sure to refrigerate the matzah ball dough before rolling it into balls. This will help the balls hold their shape when cooking.
- Don't overmix the matzah ball dough, or the balls will become tough.
- If the soup is too thick, you can add more chicken broth or water to thin it out.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with a sprig of fresh sage.
Garnishes:
Fresh sage leaves, chopped parsley, or a drizzle of olive oil.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
Roasted vegetables, quinoa salad, or a fruit salad.
Troubleshooting advice:
- If the matzah balls are falling apart, the dough may be too dry. Add a little more seltzer water to the dough to moisten it.
- If the soup is too thin, you can add a little cornstarch or flour to thicken it.
Food safety advice:
Make sure to cook the matzah balls and sweet potatoes thoroughly to avoid any foodborne illnesses.
Food history:
Matzah ball soup is a traditional Jewish dish that is often served during Passover. The soup is made with matzah meal, eggs, and chicken broth, and is often served with vegetables and herbs.
Flavor profiles:
The soup has a savory and comforting flavor, with a hint of sweetness from the sweet potatoes and a subtle earthiness from the sage.
Serving suggestions:
Serve the soup as a main course for a cozy dinner at home.
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Region: Jewish
Taste: Savory, Herbal, Earthy, Comforting, Sweet