Matzo ball soup is one of those quintessential comfort foods that seems like it should be able to cure anything. Well, maybe not anything, but definitely a cold or a heartache. Usually it is made with chicken, though, making it a no no for vegetarians.
Of course we needed to remedy that by making a vegetarian version. The leeks in this recipe give the broth a rich flavor and the egg in the matzo balls adds a hint of chicken-y flavor. It's not quite like the rendered chicken fat of the original version, but it is robust and warming. To add flavor to the matzo balls, I add leeks and parsley to them. The soup gets even better as it ages, and, if possible, I make it a day before I plan to eat it so that the flavors have a chance to develop overnight.
This soup has become one of Olivia's favorites and if we go too long without making it, she reminds me to put it back in the dinner rotation. Now that she's into those double digits I'm sure there are inevitable heartbreaks ahead. I hope not too many, but when they come, I'll be ready with my box of matzo meal.
Second Helping: Cuban Black Beans
Serves 6
20 minutes preparation time
approximately 60 minutes cooking time
This soup is even better after it has rested for a day. If you make it in advance, either wait to cook the matzo balls or cook them and store them separately from the soup or they will swell to gargantuan size.
For both the soup and the matzo balls:
2 tablespoons olive oil
4 cups chopped leeks, white and green parts only (about 3 medium leeks)
1/3 cup fresh chopped parsley, divided
To finish the matzo balls:
4 large eggs
4 tablespoons olive oil
1 cup matzo meal
1 teaspoon salt
To finish the soup:
1 large onion, diced
4 garlic cloves, finely chopped
3 celery stalks, diced
1 large red pepper, diced
4 medium carrots, scrubbed and diced
8 cups water, or 3 bouillon cubes and 8 cups of water
1 teaspoon salt
1/2 teaspoon black pepper
2 cups green beans, cut into 1-inch segments
In a large soup pot, heat 2 tablespoons of olive oil over medium heat. Add the leeks and cook until they are soft, about 5 minutes. Remove about 1/4 cup of the leeks and set them aside.
To make the matzo ball mixture, in a small bowl, beat the eggs lightly, then add the 4 tablespoons of olive oil and mix again. Add the matzo meal, salt, the 2 tablespoons of chopped parsley, and the 1/4 cup of leeks that you set aside. Mix thoroughly. Cover and refrigerate until the mixture firms up, at least 30 minutes.
While the matzo mixture is chilling, work on the soup. To the leek pot, add the onion, garlic, celery, red pepper, and carrots. Cook until the vegetables begin to soften, about 7 minutes. Add the stock or water and bouillon and simmer until the vegetables are tender, about 20 minutes.
Bring a wide-bottomed pot of water to a boil. Meanwhile, with moistened hands, roll the matzo mixture into balls about the size of golf balls. The mixture should make 15 to 16 matzo balls. Drop the matzo balls into the water, cover and simmer over low-medium heat, stirring occasionally, until they are firm and uniform in color, about 20 minutes. Remove them from the water with a slotted spoon.
When the matzo balls have cooked, add them to the soup pot along with the green beans and remaining parsley. Simmer until the green beans are tender, about 5 minutes. Serve immediately.
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