Passover has always been a favorite holiday of mine, and I think that is at least 50% due to matzo ball soup. Every year, for days, my mom would have a pot boiling on the stove – preparing her stock for the matzo ball soup that was to come. The light and fluffy balls mixed with her delicious broth made for the perfect comfort food.
I’ve since stopped eating land animals, however, and so I now make mine with vegetable stock and fish. This year I decided to forego the store-bought broth, and take a stab at making my own. It came out great, and is definitely worth trying at home. I also like to add some chickpeas to my matzo balls, a version I picked up from a favorite restaurant of mine. Let me know how you like this not-so-traditional matzo ball soup!
Matzo Ball Ingredients:
¾ Cup Matzo Meal
3 Large Eggs
¼ Cup Chickpeas
2 Large Carrots
2 Celery Stalks
1 Medium Sweet Onion
.75Lbs. Swordfish or Snapper
6 Cups Vegetable Broth (To make your own vegetable stock at home, throw a bunch of vegetables into a crock pot with herbs and salt. Top off with water and let simmer for an entire day. I’m still messing around with my favorite combinations, so I will keep you posted when I find my favorite. This time around, I used carrot, onion, celery, spinach, saffron threads, salt, pepper, garlic cloves, and a touch of white miso paste. I got a slightly sweet version that was very tasty.)
1 Tsp Crushed Red Pepper
Salt & Pepper to taste
Chop onion, carrot, and celery.
Begin onion simmering in a bit of vegetable broth.
Add carrots, celery, fish, red pepper, salt and pepper with a touch more vegetable broth to keep things from sticking.
While your fish and veggies are sautéing, beat eggs and mix with matzo meal, chickpeas, and salt – let sit for 5 minutes.
Flip your fish and begin to break it apart.
After 5 minutes, wet your hands slightly and roll matzo balls into approx 1”balls. They will swell up to about double their size when cooking.
Fill your pot with the rest of the veggie stock, and drop in the rolled matzo balls. Cook for about 25-30 minutes – until matzo balls have swelled and will break apart nicely with a spoon.