Pesach is just around the corner, so I figured it was about time I dropped my amazing matzah ball soup recipe on y’all. Ever since I was a kid matzah ball soup has been a staple, and the food which always makes me think of my family holiday meals. It is the ultimate comfort food!
For 17 years, I considered myself a vegetarian except for matzah ball soup. I had no tolerance for seeing chunks of chicken in the soup, but I just felt so good after eating it that I didn’t give it up. Last year I officially ended my vegetarianism and now make bone broth weekly. After Lily was born, I literally was craving meat soup. It took me a few months to really give in and go buy some bones at the farmers market but now I have no problem with it. In fact, I really get into it and I am sure to thank the chicken / goat for sacrificing itself for the benefit of our health.
A few of the benefits of bone broth are maintaining joint health, strengthening the gut walls and supporting immunity.
- From “Broth is Beautiful” by Sally Fallon Morell
From the Ayurvedic perspective, goat meat is more tridoshic / balanced than chicken. Chicken is more heating to the body, which is why traditionally it is used to help cure colds in the form of a light, nourishing soup.
Recipe of the day:
Slow- cooked Chicken / Goat stock
- 5 lbs chicken / goat bones (feet, necks, wings, head)
- 1 onion
- 2 carrots
- 3 inches burdock root
- 2 inches turmeric root
- 2 bay leaves
- 1 piece of celery
- celery root
- 2 TBS sherry wine vinegar
- Add bones and water to crockpot up to 1 ½ from top
- Add the vinegar
- Let sit for ~1 hour covered
- Add the rest of ingredients
- Turn on low
- Cover and cook for 20 hours
You can use this as a base for making a soup. Just add salt, herbs, vegatbles and/or matzah balls. You can also use it to cook rice in. My daughter loves her rice with chicken stock and greens.
- 1 cup matzah meal
- 1 small onion (finely chopped/grated)
- 4 eggs (lightle beaten)
- 3 TBS melted chicken fat, ghee or vegetable oil
- 1/4 cup water
- 1 tablespoon finely chopped dill
- 1 tablespoon finely chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
1) Stir together all ingredients until well blended
2) Cover and chill at least 1 hour
3) Bring an 8-quart pot of salted water to a simmer.
4) With wet hands, roll matzah mixture into 8 balls
5) Simmer, covered, until cooked through, about 35 minutes (matzah balls will expand).
6) Don’t look!
7) Remove with slotted spoon
8) Transfer to simmering soup and let matzah balls simmer for 5-10 minutes
Note: These balls are guru / heavy to digest so if you have a weak digestion then just stick with the soup !