In JennieÕs Kitchen
meals made easier, one
recipe at a timeª
vegetarian matzah ball
soup
adapted from Joan Nathan's The
Jewish Holiday Kitchen
Some days I feel like
I've lived a thousand lifetimes. The past has no doubt made me the resilient
creature I am, but it all feels like a lot for just one person to process.
This week, though, has
been a kind one. It started off with celebrating the Passover holiday with the
Mr.'s parents, and will be bookended by Easter brunch with my Italian clan. It
reminds me that while the memories of my childhood can't be changed, my life is
far from what is was then. The life my girls are surrounded with is filled with
a loving, gentle man whom they call daddy.
This life, the Mr., my
girls—perhaps they are my reward for the early challenges I faced. Maybe
the first half of life was a test. If so, I think I passed with flying colors.
And so, this soup
represents my future. My own remaking of my life, of my family—of new
memories that will one day outnumber all the old haunting ones.
serves 8
4 large eggs, lightly beaten
2 tablespoons extra virgin
olive oil
1 cup matzah meal
1 teaspoon sea salt
1 tablespoons chopped dill
6 tablespoons seltzer water
4 quarts vegetable stock
4 carrots, peeled and sliced
into coins
Cooked spaghetti, if not
serving during Passover (optional)
Fresh chopped parsley, to
garnish
In a deep bowl, beat the
eggs and olive oil together. Stir in the matzah, salt and dill. Pour in the
seltzer—the mixture will foam up, and stir well. It will be very loose,
but don't worry. Cover the bowl with plastci wrap and store in the refrigerator
overnight.
The next day, bring the
vegetable stock to a boil in a 6-quart pot. Form the matzah mixture into 8 even
rounds. Reduce the heat to a gentle simmer and add the matzah balls. Cook until
light and airy, at least one hour, making sure the soup never reaches a rolling
boil. The key to fluffy matzah balls (says this Italian Catholic girl) is a
long, slow simmer. Feel free to se the pot on the back burner and cook for a
few hours, adding more water or stock if the level gets too low.
Thirty minutes before
serving, add the carrots to the pot. Raise the heat to bring the soup to a
gentle boil, then immediatelt reduce to a simmer again. Let cook until the
carrots are tender about, 25 minutes. Add cooked pasta two minutes before
serving, if desired.
To serve, ladle into deep
soup bowl and sprinkle with fresh chopped parsley.
Questions about this recipe?
Email
me.