Matzo Ball Soup (vegan!)
Matzo Ball Soup (vegan!)
Ingredients:
1/4 cup Potato Starch
3 Tablespoons Water
3/4 cup Seltzer
3 Tablespoons Oil
1 cup Matzo Meal
1 teaspoon Sea Salt
1/2 teaspoon Chicken Powder
1/2 teaspoon Baking Powder
1 teaspoon Fresh Dill
Soup Ingredients:
6 cups Vegan Chicken Flavored Stock
2 Cloves Garlic
1 Yellow Onion
3 Carrots
3 Ribs of Celery
1 Parsnip
Bunch of Parsley
Few Sprigs of Dill
Pepper to Taste
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Matzo Ball Soup - Everyday Food with Sarah Carey
Maybe you're celebrating Passover and pulling out all the stops, or maybe you just want a flavorful soup chock full of fluffy matzo balls! Either way, this recipe is sure to satisfy.
Sarah's Tip of the Day:
Start with a good homemade broth (or use your favorite store-bought...I won't tell!). Then make the matzo balls by mixing some fat (skimmed from the top of your broth) or oil, chicken broth, egg yolks, salt and pepper, and seltzer water with some matzo meal. Then fold in some whipped egg whites. With the air-filled egg whites and the bubbly seltzer, these will be some of the fluffiest, most tender matzo balls ever! You cook them in salted water, then serve them with sliced carrots in chicken broth and some dill on top. Do you have your own matzo-ball-soup secrets? Share them with me on Facebook! [LINK:
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Prep Time
35 minutes
Total Time
35 minutes, plus broth
Yield
Serves 4
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Ingredients
Homemade Chicken Broth for Matzo Ball Soup, chilled
4 large eggs, separated
Salt and pepper
1/4 cup seltzer
1 cup matzo meal
4 carrots, sliced
Dill sprigs, for serving
Directions
Make matzo balls: Using a small spoon, gently scrape away any fat that has solidified on surface of broth. Warm 1/4 cup fat in the microwave, reserve remainder for another use. In a large bowl, whisk together fat, 1/4 cup broth, egg yolks, salt and pepper. Whisk in seltzer, and immediately fold in matzo meal. In a separate bowl, with a mixer, whip egg whites until stiff peaks form. In batches egg whites into matzo meal until just incorporated; refrigerate 20 minutes.
Bring a large pot of lightly salted water to a boil. Wet hands, form matzo mixture into 1 1/2-inch balls, and drop into boiling water. Reduce to a simmer, cover, and cook until matzo balls are puffed and tender, 25 to 30 minutes. Meanwhile, in a medium pot, bring 8 cups broth to a simmer. Season with salt. Add sliced carrots and simmer until tender, about 7 minutes. With a slotted spoon, remove matzo balls from water and divide among four bowls. Ladle broth and carrots into bowls and top with dill springs.
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Nutritional Info: per serv (makes 4): 386 cal; 21 g fat; 12 g protein; 39 g carb; 4 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Matzo Ball Soup - Everyday Food with Sarah Carey
Alison Roman Hosts Passover Dinner | NYT Cooking
Full menu:
The world is a different place now than it was a few months ago, when Alison developed this menu, but Passover is still on the calendar. So, in the spirit of perseverance and celebration, we’re sharing it — make one of the recipes, make all six, or make none and just enjoy the video.
Matzo Ball Soup:
Chopped Liver on Matzo:
Apples With Honey and Crushed Walnuts:
Parsley Salad With Fennel and Horseradish:
Garlicky Buttered Carrots:
Crispy Potato Kugel:
Tangy Braised Short Ribs:
Sundae Bar:
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Beef Radish Stew w. Matzo-Ball (Passover Recipe) | BAO's Cookbook
2019 Passover is around the corner. We would like to bring you a traditional #PassoverRecipe but with some Chinese twist. We combine the #BeefRadishStew which roots deeply in Chinese culture with Matzo ball meal. The end result is amazing.
We cook the beef cubes on low heat for 2hrs with a variety of Chinese herb. Radish offsets the aggressive meat smell from beef. The slow cooked beef aroma sinks into the matzo ball. The soup is light and fresh, truly speaks to the spring harvest concept.
INGREDIENT:
Beef Cubes for Stew (4 cups)
White Radish (6-8 inches)
Matzo Meal (1 cup)
Dill Cilantro
Green Onion
Garlic
Bay Leave
Chicken Fat (4 tbsp)
Baking Powder (1/4 tbsp)
3 Eggs
2 Chinese Cinnamon Sticks
Salt
White Pepper
Seltzer Water (3/4 cup)
INSTAGRAM: BaoAfterWork
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EMAILl: baoasmr@gmail.com
MAKING MY MOM’S FAMOUS MATZO BALL SOUP | Matzo Kugel | Traditional Passover Dishes | Comfort Food
There are some dishes that have been passed down from generation to generation, and for my family it’s Matzo Ball Soup. My mom’s soup and matzo kugel are the perfect combination so of course I had to learn just how she makes it. If you want to learn how to make the PERFECT Matzo ball soup and the most delicious kugel to go along with it, then this video is for you.
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