Monday, April 23, 2007
Matzo Ball Soup with Dill
.
Just because it is springtime, doesn't mean your desire for soup has to go onto the back burner (oh dear, I do think I am so clever sometimes. Almost sickens me. Almost.)
This is the quintessential springtime soup, light and breezy with just enough heft to make it filling.
Simple, refined, elegant. And let us not forget so, so, so delicious! Dill-tastic too. Dill. Yum.
That said, I admit it's somewhat curious that I think it's elegant, considering it's humble origins. Just goes to show that elegance is all in the presentation, and the demeanor of the presenter!
4 large eggs
5 Tbsp margarine, melted
1/8 tsp ground black pepper
1/2 cup finely chopped fresh dill
1 1/4 cups unsalted matzo meal
1/2 cup club soda
6 cups chicken stock (homemade is best)
2 large carrots, peeled and sliced on the bias
Dill sprigs for garnish
Whisk eggs in medium bowl until frothy. Whisk in melted margarine, pepper and dill.
Using a wooden spoon, slowly mix in the matzo meal, then add the club soda.
Cover and chill batter until firm. In my fridge this took 45 minutes.
Using damp hands, shape the batter into small balls. About the size of a walnut. Remember, they swell up when they cook.
Bring a large pot of salted water to a boil. Add the matzoh balls, cover partially and lower the heat to medium.
Simmer until matzo balls are tender, about 30 min. to 1 hour. (Depending on size.)
Drain the pot, reserving the balls. (Can be made ahead. Let stand at room temperature 2 hours or cover and chill up to 1 day.)
Bring a large pot of chicken stock to a gentle simmer. Add in the matzo balls. Simmer until warmed through, about 10 minutes.
Ladle broth into individual (I like to use glass) bowls, add three matzo balls and a few carrot slices. Top the matzo balls with a sprig of dill and serve.
Makes a heck of a lot. Remeber they are super filling. This should serve 8-10.
____________________
Ate dinner at Beechwood this weekend. Strange place. Good food, but for no apparent reason they make you give a credit card before you order! Weird.
Matzah balls, also known as kneydlach are a traditional European Jewish dumpling made from matzah meal
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Just because it is springtime, doesn't mean your desire for soup has to go onto the back burner (oh dear, I do think I am so clever sometimes. Almost sickens me. Almost.)This is the quintessential springtime soup, light and breezy with just enough heft to make it filling.
Simple, refined, elegant. And let us not forget so, so, so delicious! Dill-tastic too. Dill. Yum.
That said, I admit it's somewhat curious that I think it's elegant, considering it's humble origins. Just goes to show that elegance is all in the presentation, and the demeanor of the presenter!
4 large eggs
5 Tbsp margarine, melted
1/8 tsp ground black pepper
1/2 cup finely chopped fresh dill
1 1/4 cups unsalted matzo meal
1/2 cup club soda
6 cups chicken stock (homemade is best)
2 large carrots, peeled and sliced on the bias
Dill sprigs for garnish
Whisk eggs in medium bowl until frothy. Whisk in melted margarine, pepper and dill.
Using a wooden spoon, slowly mix in the matzo meal, then add the club soda.
Cover and chill batter until firm. In my fridge this took 45 minutes.
Using damp hands, shape the batter into small balls. About the size of a walnut. Remember, they swell up when they cook.
Bring a large pot of salted water to a boil. Add the matzoh balls, cover partially and lower the heat to medium.
Simmer until matzo balls are tender, about 30 min. to 1 hour. (Depending on size.)
Drain the pot, reserving the balls. (Can be made ahead. Let stand at room temperature 2 hours or cover and chill up to 1 day.)
Bring a large pot of chicken stock to a gentle simmer. Add in the matzo balls. Simmer until warmed through, about 10 minutes.
Ladle broth into individual (I like to use glass) bowls, add three matzo balls and a few carrot slices. Top the matzo balls with a sprig of dill and serve.
Makes a heck of a lot. Remeber they are super filling. This should serve 8-10.
____________________
Ate dinner at Beechwood this weekend. Strange place. Good food, but for no apparent reason they make you give a credit card before you order! Weird.
Matzah balls, also known as kneydlach are a traditional European Jewish dumpling made from matzah meal
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