It’s one of those days when you leave from work early, feeling weak and febrile and hoping to curl into bed. No one feels hungry but I can’t bring myself to let them eat toast for the 3rd night in a row. Nobody is that cruel!
After a quick browse of my fallen soldiers on the sofa, I decide that we should have something warm, salty & fluffy so we all set out to cut whatever vegetables we found in the fridge for an impromptu meal.
Matzo/matze or Matza balls is a dumpling soup made of unleavened bread crumbs mixed with eggs. It’s a dish traditionally eaten during the Passover holiday, but it can be enjoyed all year long. It’s simple, requires no special skills and uses another staple of traditional Ashkenazi cuisine: Chicken soup a.k.a the “Jewish Penicilin”
- Peel & slice half a sweet potato, 3 carrots, roughly chop 250g of mushrooms, 1 red onion, throw in a small twig of rosemary, 1 clove of garlic peeled & crushed.
- Sautée them in hot oil in a deep pan, when nicely colored, cover generously with stock you will need enough stock to add the dumplings.
- I felt I wanted a spicy one, so I seasoned the broth with Garam Masala, all spice, and the left dark sauce over from this amazing sticky chicken recipe. For a more classic vibe, feel free to omit
- Prepare the Matza Balls dough, you can do it from scratch, but I usually buy the ready made mix from Zaafran&Co & add 2 eggs, let rest & add to the broth. Cook at medium high heat for 15 minutes.
- Once cooked, you can keep it for the next few days by separating the dumpling rom the broth and adding them back when you warm it.
It’s a perfect dish for a lazy evening, taking care of the dreaded common cold!
Get better soon!