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Matzoh Ball Soup With Asian Flavors
This recipe may be a little rebellious for Passover or seder, but it’s a fun way to use up the always leftover matzoh products after your holidays. The blandness of matzoh makes a great host to the liveliness of Asian ingredients.
Makes 6 Matzoh Balls and 1½ Quarts Broth to Serve 3
2 Large Eggs
1 Tbsp Microplane-Grated Ginger
1 tsp Kosher Salt
¼ tsp Freshly Ground Black Pepper
¼ Cup Chopped Cilantro (not too fine)
1 ½ Tbsp Peanut Oil
1 tsp Sesame Oil
2 Tbsp Soda Water
½ Cup Matzoh Meal
In large mixing bowl, whisk eggs thoroughly with ginger, salt, and pepper. Stir in cilantro, peanut oil, and sesame oil. Stir in club soda. Slowly stir in Matzoh Meal. Cover and refrigerate for one hour or overnight. Bring three quarts of lightly salted water to boil in large pot. Rub vegetable oil on hands and form matzoh mix into 6 1¼ inch balls, placing them on an oiled piece of plastic wrap. They do not have to be perfectly round. Be gentle when handling to avoid compressing the mixture. Add more oil to your hands as needed to prevent sticking. Drop balls into boiling water. They may stick to the bottom of the pot for a few seconds, that’s okay. Return water to a simmer. Cover and simmer for 30 minutes. Transfer matzoh balls to serving bowls if using right away. For later use, transfer balls to plate, cool down the poaching water, then put matzoh balls back in water and refrigerate up to 3 days.
The Broth
1 Tbsp Peanut Oil
1 3 inch piece of ginger, peeled, cut into 6 pieces
6 scallions
5 cloves Garlic, smashed
1 handful Cilantro Stems
1 handful Parsley Stems
3 stalks Lemongrass
1 ½ Quarts Chicken Stock
¼ tsp Chili Sambal
to taste Kosher Salt
½ Cup Bean Sprouts
3 Red Radishes, sliced paper thin
¼ Cup Cilantro Leaves
1 Lime cut into wedges
Add peanut oil to large saucepot over medium high heat. Remove green parts of 3 scallions. Slice into a long thin bias and set aside. Cut remaining scallions into large pieces. Add scallion pieces, ginger, and garlic to hot oil. Sauté until lightly browned, about 3 minutes. Add chicken stock. Bring to a simmer. Add cilantro and parsley stems. Cut off and discard ½ inch from the root end of lemongrass stalks. Place stalks on flat surface and pound the thick white part with mallet or other object, just to break up the stalks a bit. Add to the pot, making sure the pounded end is fully submerged in the stock. Simmer 15 minutes, skimming when necessary. Turn off heat. Stir in chili sambal and more salt if necessary. Strain the broth. If matzoh balls are hot, ladle broth into serving bowls over the matzoh balls. If matzoh balls are cold, add them to the broth and put back on the stove to reheat before dividing into serving bowls. Sprinkle with sliced scallion greens, radish slices, cilantro leaves and bean sprouts in any quantity desired. Serve lime wedges on the side.
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Matzoh Ball Mixture
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Simmering Matzoh Balls
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Matzoh Ball Cooked
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Saute Aromatics For Asian Chicken Broth
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Pounded Lemongrass
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Simmer With Lemongrass Fifteen Minutes
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Slicing Scallions For Garnish
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Serve Hot With Lime Wedge On Side
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