|Green Matzoh Ball Soup|
Broccoli-flecked dumplings double-task as a holiday offering and an ode to Dr. Seuss. What could be bad?
Note to skeptics: Yes, indeed, it works incredibly well to add finely chopped broccoli to a standard matzoh ball mix. The taste is so subtle that you can slip these to people who think they don't like broccoli. They will be surprised, if you choose to disclose. Either way, welcome to an additional serving of vegetables where you least expect it.
The batter needs to be made at least 1 hour (can be up to a day or two) ahead. For the soup, use your favorite boxed broth or make your own, vegetarian or chicken soup.
Matzoh Ball Ingredients
Break the eggs into a medium bowl and beat them with a whisk. When they are smooth, beat in the oil.
Cover the bowl with plastic wrap and let the batter firm up in the refrigerator for at least an hour.
Meanwhile, form 1-inch balls with the matzoh batter, dampening the palms of your hands slightly so the batter doesn't stick. Gently slide the matzoh balls into the simmering water and let them cook, uncovered, for 40 to 45 minutes; they will almost double in size. If you plan to serve them the same day, leave them in the cooking water until serving time. (They won't overcook.) If you plan to serve them a few days later, drain them, then store in a tightly covered container in the refrigerator. Bring to room temperature before serving.
To serve, heat whatever stock you choose to use to your desired temperature. Place several matzoh balls in each serving bowl and ladle in the hot stock. Serve pronto.
KosherEye Note: These matzoh balls can also be Passover friendly.
Recipe: kosher, soup, parve