23 Nov Matzo Ball Soup
‘Happy Holidays’ can represent a variety of celebrations these days. In fact, Yuletide presents a wonderful opportunity to ensure residents of all denominations are catered for.
With the cold weather approaching, our Matzo Ball soup is a lovely nod to our Jewish friends. The purported curative powers of this soup (aka ‘Jewish penicillin’) will see it as a welcome addition on any menu.
Made it? Snap a photo and hashtag it #soupeduprecipes. We love to see your creations on Instagram and Facebook!
|Matzo meal||g||875||Gluten (in wheat; oats; rye and barley), Wheat gluten (gliadin)|
|Chicken Stock||l||4.5||Wheat gluten (gliadin)|
- Place matzo meal, oil and egg in a bowl. Season with salt. Mix until just combined. Roll into small balls.
- Bring stock to the boil over high heat. Reduce heat to medium. Add matzo balls.
- Cook for 25 minutes, adding carrot and parsnip in the last 15 minutes, or until matzo balls are cooked through and vegetables tender.
- Using a slotted spoon, transfer matzo balls to bowls. Top with stock mixture. Serve sprinkled with chopped dill.