Late Summer Matzoh Ball Soup

Late Summer Matzoh Ball Soup

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Ingredients

Matzoh Balls:
5 eggs
1/2 cup neutral oil, like canola
~3/4-1+ cups matzoh meal
1/2 teaspoon baking powder
~2 teaspoons salt
pepper
a handful each chopped fresh parsley, dill, and basil

To Finish:
~2 quarts broth (homemade is nice, but if you've got a premade broth you can simmer it with the peelings from your carrots, a few garlic cloves, and the corncobs)
3 carrots, peeled and sliced into coins
corn shaved off of 2 ears
~12 sungold tomatoes, halved
a handful each chopped fresh parsley, dill and basil, mixed together

Directions

To make the matzoh balls: Whisk together the eggs and oil. Add as much matzoh meal as needed to make a texture somewhat like thick mud — you want it to have some body, but not thick enough to even mound on a spoon (the mixture will firm up upon standing). Stir in the baking powder, salt, pepper, and chopped herbs. Taste, and adjust seasonings as needed (it should be fairly salty). Chill for at least 10-15 minutes.

While the matzoh ball mixture is chilling, bring a large pot of salted water to a boil. Check the chilled mixture — if it's not firm enough to just scoop after resting, add more matzoh meal, and let rest a bit longer. Shape matzoh balls of your desired size with a small ice-cream scoop, two oiled spoons, or oiled hands, and plop them directly in the simmering water. Turn the heat down just enough to maintain a simmer. Cook, stirring occasionally to rotate, for at least 30 minutes. They're done when you can cut them open to reveal a ball that's fully cooked through. When done, turn off the pot, and let them cool in the water.

While the balls are resting/cooking, pot the carrot coins in a small pot, and add water to cover by a few inches. Bring to a boil, and reduce heat until it's just high enough to maintain a simmer. Cook until fully tender, ~20 minutes. Let cool.

To serve, add the carrots (and their delicious cooking liquid!) to the broth. Remove the matzah balls with a slotted spoon, and add to the broth. Heat everything up, and add the corn and tomatoes (just a small bit for each person) for the final minute or so, until just heated through. Ladle into bowls, and top each serving with a smattering of fresh herbs. If you're bringing this as a sickbed delivery, it's best to package the tomatoes and corn together, and the fresh herbs in a separate parcel as well, so that they each can be added later to preserve their fresh taste.