Jun
07
2011
0

How To Tuesday: Soup to Nuts
Written by: WhyDid | How To Tuesday

So, yesterday morning (if you consider 5am morning) I woke up with a POUNDING headache.  No, I wasn’t suffering from a massive hangover due to a wild night out.  It was a sinus headache. Super sexy, I know.

The only thing that’s better than a Jewish mother when you’re sick, is matzo ball soup.  There’s a reason they call it “Jewish penicillin.”  In five years, living in New York, I’d never had it (poor showing- I know).  In the last year alone, I’ve had it too many times to count and even learned the art of rolling the perfect matzo ball (the longer you roll, the firmer the ball).  This is by far my favorite soup… which is saying a lot seeing as I don’t really like soup at all (except lentil or split pea). This soup is life changing… and I’m going to share how to make it… right… now:

Ingredients:

  • 2 1/2 cups of crushed Matzo
  • 4 eggs
  • 4tbsp cooking oil
  • chicken bouillon (best if blessed by a rabbi, clearly)
  • baby carrots
  • half onion
  • 20 cups of water (1.25 gallons)
  • 3 chicken breasts

Directions:

Mix matzo meal, oil, and eggs together then refrigerate for 15mins to set.

Meanwhile.. Bring 1.25 gal of water to simmer with the bouillon, chicken, carrots and diced onions.  Remove chicken and cut into bite size pieces and return to pot of water to continue to simmer.  Remove matzo mix from fridge. Using warm water to keep hands wet (so balls dont stick) roll matzo into balls about 1 to 1.5 inches in diameter.  Roll and repeat until no more ball mix.  Place lid over pot and let balls and soup simmer for around 20 minutes.  If you like noodles, use separate pot and boil yolk-less soup noodles, strain and add to soup as needed.  Eat and enjoy!

 

xx,

WhyDid

P.S. I feel 94% better.

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