Monday, November 3, 2008

Matzoh ball soup

I nailed it last night:

chicken from Hawthorne Valley Farm,
carrots from Fox Creek Farm
Onions from Fox Creek Farm
garlic from Fox Creek Farm

I've often tried to over-do matzoh ball soup with too many flavors and last night I tried to copy a version I encountered in a Philadelphia deli.

Yum ola!

Three carrots and a medium onion chopped into good soup-sized pieces and sauteed until tender
add 2 cloves of garlic, whole
48oz stock
approximately half a cooked chicken. I baked mine with all the skin on it a couple days ago, and used a bit of the fat and almost all the gel because I recently read that all the gelatinous things are good for you! Chop it into bite sized pieces.

8-10 small matzoh balls

salt and pepper to taste

simmer long enough to properly cook the matzoh balls and warm your body and soul

Makes four generous bowls of soup