Friday, May 23, 2008

Matzo Ball Soup

This is the recipe for a basic matzo ball spiced up a little. In addition to the vegetables, some unexpected ingredients are used in the stock to enhance the flavor. This is the Jewish take on chicken dumpling soup; perfect for cold or sick days.
Matzo balls:

3/4c matzo meal
dash pepper
1 tsp kosher salt
2 eggs
2 tbsp veg oil

1 small cabbage head, chopped
2 1/2 quarts imitation chicken broth
2 carrots, diced
3-4 celery stalks, diced
1/4tsp paprika
1 tsp garlic salt
1/2 tsp onion powder
1 tbsp vinegar

Heat the soup ingredients in a large pot.
Combine the matzo ball ingredients and allow to chill for 15-30 minutes. Form into small balls and drop into boiling soup.
Cover tightly and allow to cook for 20 minutes. Serve hot.

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