Portuguese Matzah Ball Soup
From Shabbat
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2. Mix in matzah meal and refrigerate for 15-30 minutes. | 2. Mix in matzah meal and refrigerate for 15-30 minutes. | ||
| - | 3. Bring 4 quarts of water to a boil. Add vegetarian bullion. Add onion powder, garlic powder, bay leaves, and ground pepper. | + | 3. Bring 4 quarts of water to a boil. Add vegetarian bullion. Add onion powder, garlic powder, bay leaves, and ground pepper. Add more pepper, to suit your taste. |
4. Wet hands with cold water and form walnut-sized matzah balls. (You may need to repeatedly wash your hands with cold water to prevent the matzah balls from being too sticky in your hands). | 4. Wet hands with cold water and form walnut-sized matzah balls. (You may need to repeatedly wash your hands with cold water to prevent the matzah balls from being too sticky in your hands). | ||
Current revision as of 23:28, 27 April 2007
Modern, Spicy Matzah Ball Soup
If Bubbie were Portugese, this is how she would make Matzah Ball Soup.
--Ingredients--
4 eggs
1/2 cup club soda or seltzer
6 tablespoons oil
1/2 teaspoon salt
1 cup matzah meal
2 Bay Leaves
1 tablespoon of onion powder
1 tablespoon of garlic powder
4 tablespoons of ground pepper
1 cup of carrots, chopped
1 cup of celery, chopped
4 cubes of vegetarian bullion
--Preparation--
1. Beat eggs with oil and stir in seltzer and salt.
2. Mix in matzah meal and refrigerate for 15-30 minutes.
3. Bring 4 quarts of water to a boil. Add vegetarian bullion. Add onion powder, garlic powder, bay leaves, and ground pepper. Add more pepper, to suit your taste.
4. Wet hands with cold water and form walnut-sized matzah balls. (You may need to repeatedly wash your hands with cold water to prevent the matzah balls from being too sticky in your hands).
5. Gently lower the matzah balls into the broth.
6. Reduce heat, cover and simmer for 30 minutes.
7. Add celery and carrots. Cover and simmer for 8 minutes.
8. Enjoy!
