Matza Ball soup

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.

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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”

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I sauteed all the vegetables in some oil in a big pot, as we added the water,  a comforting steamy fragrant cloud took over the kitchen in an instant!
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.

Voila!

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Dark chicken broth, rosmary & ginger undertone, smoky mushrooms & fluffy matza balls

It’s a perfect dish for a lazy evening, taking care of the dreaded common cold!

Get better soon!

 What’s your favorite “recovery” food?

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