Flu-ent in Matzo

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).

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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).

IMG_5601Once 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.

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Transfer mixture to a large bowl; add a sprinkling of herbs of provence, salt, pepper and a few tablespoons of water.

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Add matzo meal to the egg mixture and stir well. Let it set up in the refrierator for 30 minutes. IMG_5605

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.

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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!

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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.

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Reduce broth to a simmer, and gently add matzo balls to the broth. Allow the matzo to cook for about 20 minutes. IMG_5612

And boom. Rich, savory, garlicky, matzo ball soup. IMG_5614

A wee sprinkle of Parmesan cheese and its go time. IMG_5617

Take that, plague.

Garlic & Vegetable Matzo Ball Soup
Adapted from this recipe

Ingredients:
  • 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)
*To make matzo meal: Simply pulse crackers in a food processor until finely ground. You will need 1 cup of matzo meal for the soup; save the rest in an airtight container to use as bread crumbs.

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.

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