The YKOS house was struck with the plague this week.
I was home sick all week with some kind of flu/bug/cold/nastiness. To say my eats were boring, well….how interesting do you find chicken broth, crackers and ginger ale?
I didn’t so.
Despite my ever-present tissues, I felt so much better today. I scrubbed my house, did laundry and even did some cooking. As part of the kitchen scrub-down, I pulled out an opened box of whole wheat matzo crackers. I didn’t love the crackers as much as I hoped, so I was looking for a way to use them up.
Of course, matzo ball soup came to mind. You know my love of the matzo.
I found a Whole Foods recipe for Roasted Garlic Matzo Ball Soup. Winner, winner, matzo ball dinner. I adapted the recipe to make it my own; which meant adding more vegetables and herbs, in addition to the fluffy matzos. Just the thing to de-plague the house.
Garlic & Vegetable Matzo Ball Soup
Pre-heat oven to 375. Spritz a few peeled garlic cloves with cooking spray and roast on a baking sheet for 15-20 minutes until lightly browned (the original recipe calls for making roasted garlic in the skin; but I took another route).
While the garlic is baking, make the matzo meal. You can buy matzo meal, but if you have matzo crackers to use up as I did, homemade matzo meal is the way to go. Simply pulse matzos in a food processor until finely ground (ignore janky manicure).
Once matzos are finely ground; reserve one cup of the meal for the soup, and store the rest in an air-tight container to use as bread crumbs.Wipe out the bowl of the food processor and add 3 eggs, the roasted garlic and 3 tbs of cold butter, diced. Puree the egg mixture thoroughly.
Transfer mixture to a large bowl; add a sprinkling of herbs of provence, salt, pepper and a few tablespoons of water.
Meanwhile, in a large soup pot, heat about 1 tbs olive oil. Add one diced onion, 1 cup of button mushrooms and a handful of broccoli florets. Saute all together until soft; about 10 minutes.
Yes, I realize broccoli and mushrooms are totally unconventional in matzo ball soup; but I really wanted to bulk the soup up with nutrients and I think the veg adds the right amount of depth of flavor (plus cooked carrots and celery are so mushy in soup ((shudders)). Unconventional for the win!
Once the matzo has abosorbed all the egg mixture; shape into 1″ inch balls and set out on a plate or wax paper.
Add about 8 cups of vegetable broth to the softened vegetables and bring to a boil.
Take that, plague.
Garlic & Vegetable Matzo Ball Soup
Adapted from this recipe
- 6 cloves peeled garlic
- 3 eggs
- 3 tablespoons cold unsalted butter, cut into small pieces
- 1 teaspoon salt
- 1 tsp herbs de provence
- 8 whole wheat unsalted matzo crackers*
- 1 tbs olive oil
- 1 red onion, diced
- 1 c. button mushrooms, chopped
- 1/2 c. broccoli florets, diced
- 8 cups vegetable broth
- Black pepper/Parmesan cheese (for serving)
Preheat oven to 375. Spritz garlic with cooking spray on a baking sheet. Bake for 15-20 minutes until soft. Transfer garlic, eggs and cold butter to a food processor and blend. Pour the mixture into a bowl. Stir in salt, 3 tablespoons water, a sprinkle of pepper, herbs de provence and matzo meal. Combine well. Cover and refrigerate for 30 minutes.Heat oil in a large saucepan. Add onions, broccoli and mushrooms; saute until soft, about 10 minutes. Add vegetable broth and bring up to a boil. While broth is heating, roll the matzo mixture into 1-inch balls and transfer to a plate or a piece of wax paper. When broth comes to a boil, return to a simmer and gently add matzo balls. Cover and simmer for 20 minutes. Serve with lots of black pepper and a sprinkle of Parmesan cheese. Serves 8.