Category Archives: Food

Mexican Matzo Ball Soup Recipe

Source: www.foodrepublic.com

Jewish - Matzo and chilies soupThis matzo ball soup recipe combines mushrooms in the matzo and chiles into the broth for heat.

We’re big proponents of not fixing that which ain’t broke, especially when it comes to cooking for the Jewish holidays. Grandmas and aunts can get a little wild if you tweak a classic recipe the wrong way. Thankfully, Chef Ivy Stark of Dos Caminos modified matzo ball soup, the Passover staple, in a way that’s so, so right.

Using subtle Mexican flavors, Stark infuses the broth with chile, garlic and epazote (a sweet, mild Mexican herb) and adds mushrooms to the matzo balls. Ready to start your own Passover tradition?

Servings: 6 to 8

Ingredients

Broth
4 quarts good chicken stock or broth

3 cascabel chiles, toasted

4 cloves garlic, roasted

1 piece epazote, stem and leaves

Mushroom matzo balls

1/2 cup crimini mushrooms, chopped fine

1/2 cup Shitake mushrooms, chopped fine

1/2 cup portobello mushrooms, chopped fine

1/2 teaspoon minced garlic

1 teaspoon minced shallot

1 tablespoon epazote, chiffonaded

1 cup matzo meal

4 eggs

1/4 cup Blended oil

1/4 cup seltzer water

1 teaspoon kosher salt

pinch of ground black pepper

Directions:

For the broth:
1. Bring all ingredients to a simmer in a pot for 45 minutes. Season to taste with salt and ground black pepper and strain.

For the mushroom matzo balls:
1.Heat the oil to a high heat in a large sauté pan.

2.Add in the mushrooms and sauté.

3.Add in the garlic and the shallots and cook until the mixture is dry.

4.Season with salt and pepper, stir in the epazote and remove from the heat to cool.

5.Place the matzo meal in a mixing bowl, add in the eggs and oil and stir in the mushroom mixture. Add in the seltzer and salt. Set aside for 10 minutes.

6.Bring water or stock to a boil in a large saucepan.

7.Using wet hands, roll the mixture into 1 1/2 ounce balls and drop into the boiling liquid one by one.

8.Cover the pot and reduce heat to a simmer. Cook undisturbed for 30 minutes.

9.Remove the cooked balls from the liquid and cool, then return to the soup and serve hot.

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Sephardic Chicken Soup with Sofrito and Herbed Matzo Balls

Prep Time: 30 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 43 min
Serves: 10 to 12 servings
 
Ingredients

Saffron matzo balls:

  • 8 large eggs
  • 2 teaspoons canola oil
  • 2 teaspoons extra-virgin olive oil
  • 1/2 cup chicken fat, melted (schmaltz), plus 2 tablespoons, for optional garnish
  • 1/4 cup water
  • 1/3 cup freshly chopped parsley leaves
  • 2 tablespoons kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 2 cups matzo meal
  • 2 1/4 teaspoons baking powder

Soup:

Sofrito:

Directions

To make the matzo balls, bring a large pot of salted water or chicken broth to a boil over high heat. Whisk the eggs, oils, chicken fat, water, parsley, salt, garlic powder, and pepper in a medium bowl. In a separate bowl, add the matzo meal and sift in the baking powder. Mix together, then fold into the eggs. Cover with plastic wrap, pressed tightly against the batter and refrigerate for at least 1 hour, or overnight.

Moisten your hands lightly with water and form the matzo mixture into 24 walnut-sized balls. Carefully drop the matzo balls into the water or broth. Reduce the heat to medium and partially cover. Simmer gently until the matzo balls are cooked through, about 40 minutes. Using a skimmer or slotted spoon, transfer the matzo balls to a large bowl of cold water.

Meanwhile, make the soup. Bring the chicken pieces and stock to a boil in a large pot over medium-high heat, skimming off the foam that rises to the surface. Reduce the heat to medium-low. Simmer, partially covered, until the chicken is tender, about 25 to 30 minutes. Remove the chicken from the soup. Remove and discard the skin, shred the meat into bite-sized pieces, and reserve the meat until service. Return the remaining bones back to the broth and simmer for 15 to 20 minutes more to further develop the soup’s flavor.

While the soup is simmering, heat the oil in a medium skillet over medium heat. Add the onion, tomatoes, red and green peppers, cilantro, garlic and saffron. Cook, stirring occasionally, until the vegetables in the sofrito are tender, but not browned, about 8 minutes. Add the hot sauce, if using. Set the sofrito aside.

When ready to serve, strain the soup and discard the bones. Return the soup to the pot and stir in the sofrito and chicken pieces. Add the matzo balls and simmer until the matzo balls are heated through, about 5 minutes. (The soup and matzo balls can be prepared up to 2 days ahead, cooled, covered, and refrigerated. Reheat before serving.)

Ladle the soup, along with sofrito, chicken and matzo balls into bowls and serve hot, with an optional drizzle of the additional melted chicken fat (schmaltz).

Notes

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Recipe courtesy Jeff Nathan

Source: www.foodnetwork.com

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