Spring is THE time of changes, especially in nature when everything starts to bloom.
Like many of us, I am spending quite a lot of time in the kitchen these days and here is another recipe from home that my Mom used to do for us(still does when we are around).
It is a classic Passover recipe so I hope you’ll find time to prepare it for your kids during the Easter/Passover holidays.
This soup has many variations, many like it very mild with not many spices and some like it with very rich flavours.
It is called Matzo balls soup.
I decided to post a medium recipe, somewhere in between.
You can have it as a vegetarian dish or using chicken stock and get stronger tastes.
To make the matzo balls (makes about 15 balls)
- 2.5dl(1 cup) matzo flour
- 1 egg
- Pinch of black pepper
- Pinch of salt
- 4 tbs chopped parsley
- 4 tbs chopped coriander(an option)
- 1.5-1.8dl warm water
To make the soup
- 2 litres vegetable or chicken stock
- 5-6 medium potatoes, peeled & cut to quarters
- 3 medium carrots
- 3 celery branches, cleaned & sliced
- 1 large onion cut to quarters
- 5-6 cloves garlic, sliced
- Black pepper
- Turmaric, 1 flat tsp
- Ground cumin 1-1.5 tsp
- 2-3 branches fresh parsley
- 2-3 branches fresh coriander (as an option)
- Olive oil
To prepare the flour balls
Mix all ingredients in a bowl and add water just as you get a nice firmed dough.
Prepare the balls with wet hands and put aside.
Heat 5 tbs oil in a 5 liters casserole and fry the celery, onions and carrots for about 3-4 min while stirring.
Add garlic and fry for another min.
Add 2 liters vegetable or chicken stock.
Bring to a boil and add the potatoes and matzo balls.
Add spices, cover and cook on low-medium heat for 20 min.
Taste to balance spices and serve.
Relaxing, healthy Easter/Passover