Jewish Penicillin

With Passover right around the corner, I decided to get some practice with good ol’ Jewish cooking. It has also been raining for what feels like non-stop for the past few weeks, so I needed some comfort food. Plus, Joe had his DnD night, so I had the house to myself to make a mess (good thing pictures are only of the end result). I found a recipe for dill matzo balls while bingeing on Pinterest:

Courtesy of: The View From Great Island

Matzo Balls
2 eggs
2 Tbsp canola oil
1/2 c. matzo meal
1 tsp. salt
2 Tbsp seltzer water
1/2 cup chopped dill

In a large bowl, beat the eggs and oil together. Beat in matzo meal and salt. Add the seltzer water and dill and mix. Refrigerate for about 30 minutes.

Heat a large pot of water and bring to a boil. I eye-balled about an inch in circumference for each matzo ball, rolled them, and dropped them in the boiling pot. (This recipe only got me 8 matzo balls, instead of the 21 the recipe suggested.) Reduce the heat slightly and simmer for 15 minutes.

Chicken Soup (about 2 – 3 bowls worth)
1 Tbsp butter
1/4 onion, chopped
4 carrots, peeled and sliced
3 stalks celery, diced
8 quart chicken broth
1 chicken breast (left over from a frozen rotisserie chicken)
a pinch of salt and pepper
parsley to garnish

Melt the butter in a large pot and sauté the onion and carrot for about 5 minutes. Add the celery and cook for another 2 minutes. Pour in the chicken broth, meat, and seasoning. Bring to a simmer and cook for 15 minutes. Add matzo balls to the soup for 5 minutes. Serve in bowls with parsley on top.

Matzo Ball Soup

Matzo Ball Soup

The soup was hearty and flavorful- not at all too salty, like soups can often be. The chicken, as it was frozen before, was a bit tough and didn’t really shred how I would expect chicken in soup to– some modification next time, perhaps. The matzo balls were definitely sinkers– I may add more seltzer water the next time to make them fluffier floaters. All in all, first successful try!

To top it all off, I decided to get one last hurrah on delicious bread products and made my own Challah, using this recipe from The Shiksa. It’s still in the oven, so we’ll see how that one turns out soon!

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