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In the pot

July 13, 2005

I made the yummiest matzo ball soup last night–well my version of it anyway. But yes, I said matzo ball. And yes, last night when it was 95 degrees with 99.999999999% humidity. I like matzo. I like soup, I don’t care if it’s hot out. Anyway, I make it all the time, but since I just throw stuff in a pot it always comes out different. Different meaning, yes there are always matzos and yes it is always soupy but the soup to veg ratio varies as well as the overall seasoning factor. So this time, it was really (really) good and I just want to get it written down so I could possibly try to recreate it at another point in time.

I used 3 cubes of veggie broth seasoning
I used almost a full box of organic, low-sodium veg broth
I put in some extra water (um, maybe 1.5 cups?)
I cut up 6 crimini mushrooms and threw them in
hhmmm
Celery? I cut up enough for 3 very large handfuls
Chopped baby carrots, lots of ’em. Enough so that the soup had some color to it
A large hunk of firm tofu, cubed
Fresh dill (and I think this was the key)…guessing a tablespoon+
Huge shake of minced garlic
Good shake of sea salt (it was low sodium broth! C’mon!)
A few twists of black pepper
Really good shake of parsley

I think that’s it. Then the matzos which I made with enova oil and egg beaters. It had to be the dill. And the sea salt. Dill and sea salt. Ok. Yum.

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12 Comments leave one →
  1. July 14, 2005 9:34 am

    What exacly IS a matzo ball? Sure I could look it up, but I’m far far too lazy for that.

    Also, what’s the point of low sodium chicken broth if you’re just going to add 3 cubes of seasoning? Aren’t those things like 99% sodium?

  2. July 14, 2005 11:01 am

    It was low sodium seasoning too. They are just cubes of pressed herbs basically. If I am going to have salt, I like to control how much 🙂

    Well, I make the kind of matzo ball that comes in a box. You get a packet of chopped up, dried matzo flakes (think boxed mashed potatoes that you have to add water too) and just add oil and eggs to it. It thikens up and you roll it into balls. Viola! Matzo balls!

  3. July 14, 2005 11:01 am

    thikens – heh

  4. July 14, 2005 1:37 pm

    I’ve never had it!? Is it something most people like? The recipe looks awesome!

  5. July 14, 2005 3:35 pm

    HG – It’s Jewish. I am not Jewish, but matzo is Jewish. I doubt my soup is in any way kosher, but I dig the matzo balls 🙂

    It’s pretty popular though, you can get it in lots of places. I had it twice last month on vacation in Atlantic City.

  6. July 14, 2005 5:41 pm

    Oy! It hurts my heart that there are people in this world that HAVE NOT had Matzo Ball Soup!?!?!

    Traditionally, I believe it’s supposed to be just matzo balls and broth. My husband INSISTS on putting a whole variety of additional items in including: chicken, carrots, celery…it’s practically a stew when he’s done. I’ll give him an A for effort though, based on the taste and not necessarily tradition 😉

    Ooooh, and don’t get me started on kugel!!

  7. July 14, 2005 7:42 pm

    I am Jewish at Hanukkah time!!

  8. July 15, 2005 9:27 am

    w00t! I can’t wait for Chrismukkah this year!!

  9. July 15, 2005 9:48 am

    OOOh! Buggie, me and our friend Jen totally celebrated Hannumas this year (the O.C. ripped us off!). It was in January. We had latkes, matzo ball soup (a more traditional version than mine) and a christmas salad (that is, it was red, green and white). We then exchanged gifts under the Christmas Plunger.

  10. July 15, 2005 11:26 am

    LOL!! NIIICE! If we space this out right, we can have a couple days off a month for various ‘holidays’…not a bad idea.

    Hhhhhmmm, Christmas Plunger? That anything like a Festivus Pole?

  11. July 15, 2005 6:15 pm

    August is in depserate need of holidays!

  12. August 17, 2007 6:17 am

    Thanks for sharing this information. Really is pack with new knowledge. Keep them coming.

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