Food coverage is supported by a generous donation from Susan and Moses Libitzky.
The recipes for Turmeric Vegetable Matzo Ball Soup and Floater Herbed Matzo Balls, which are pictured on the cover of this issue, come from J. columnist Micah Siva’s cookbook. “Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine,” published last year, is available through her website and other outlets.
Turmeric Vegetable Matzo Ball Soup
Serves 6
On the table in 1 hour
If chicken soup is Jewish penicillin, then matzo ball soup is the key to world peace. Matzo balls are synonymous with comfort, family, and of course, Passover. My favorite thing to eat during Passover was a matzo ball … no soup, no garnish, simply a matzo ball. Whenever I go to a Jewish deli, no matter what I order, I order a matzo ball as a side. This golden soup is my modern take on my grandmother’s famed chicken soup. Seasoned with ginger, turmeric and a pinch of red chili flakes, it is a warming soup that is full of nutritious ingredients and is a soup for the soul!
- 1 Tbs. extra-virgin olive oil
- 1 medium white onion, cut into ½-inch pieces
- 5 medium carrots, cut into ¼-inch slices
- 3 stalks celery, cut into ½-inch pieces
- 4 garlic cloves, finely chopped
- 1 Tbs. freshly grated ginger
- 1 tsp. ground turmeric
- ½ tsp. ground cumin
- ½ tsp. sweet paprika
- ½ tsp. sea salt, plus more as needed
- ¼ tsp. black pepper, plus more as needed
- ¼ tsp. red chili flakes
- 9 to 10 cups vegetable broth, low-sodium if preferred
- Juice of 1 lemon
- ½ cup chopped fresh cilantro
In a large pot, heat the olive oil over medium heat. Add the onion and cook until it begins to soften, 5 to 6 minutes. Add the carrots, celery, and garlic and cook until they begin to soften, 4 to 5 minutes.
Add the ginger, turmeric, cumin, paprika, salt, pepper and chili flakes and stir until combined.
Pour in 9 cups of the vegetable broth and bring to a boil. Decrease the heat and simmer, partially covered, for 25 minutes.
Remove from the heat. Taste the soup; if it is too salty or spicy, add the remaining 1 cup of vegetable broth, as needed. Add the lemon juice and mix well. Season with salt and pepper to taste.
Serve with chopped cilantro and matzo balls.
Note: Freeze the soup in airtight containers for up to 6 months.
Variation: If making this soup outside of Passover, add a (12-oz.) can of light beer or cider in place of some of the broth for a richer flavor.
Fixing salty soup: There is a fine line between well-seasoned soup and salty soup. If you find that your soup is too salty, try one of these tips:
- Add 1 cup of water or low-sodium broth.
- Add a halved potato. Simmer for 20 to 30 minutes and then remove the potato before serving; the potato will soak up excess salt.
- Add a squeeze of lemon juice or vinegar to counteract the saltiness.
Floater Herbed Matzo Balls
Makes 15 to 18 matzo balls
On the table in 90 minutes, including 35 minutes resting time
In my household, matzo balls always came from a mix, and it wasn’t until recently that I thought outside the box by replacing the salty mix with fresh herbs and spices. I like to use rich olive oil in place of chicken schmaltz in my matzo balls, because it gives a depth of flavor that vegetable oil can’t, not to mention a beautiful golden hue.
- 1 cup matzo meal
- 1 tsp. kosher-for-Passover baking powder
- 1 tsp. salt
- ½ tsp. garlic powder
- ½ tsp. onion powder
- 4 large eggs, whisked
- ¼ cup extra-virgin olive oil
- ¼ cup soda water or seltzer
- 1 Tbs. chopped fresh chives
- 1 Tbs. finely chopped fresh dill
- 2 Tbs. finely chopped fresh parsley
- ½ tsp. lemon zest
- 10 to 12 cups water or vegetable broth, for cooking
In a medium bowl, whisk together the matzo meal, baking powder, salt, garlic powder and onion powder. Add the whisked eggs, olive oil, soda water, chives, dill, parsley and lemon zest and mix until just combined. Cover with plastic wrap and refrigerate for 20 minutes.
When ready to cook, roll 1 heaping Tbs. of the mixture into a ball, approximately the size of a golf ball, and place on a plate. Repeat with the rest of the mixture. Cover with plastic wrap and refrigerate for 15 minutes while you prepare the cooking water.
Bring a large pot of water or vegetable broth to a boil over high heat. Once boiling, decrease the heat to medium-low and add the matzo balls. Cover with a lid and simmer until they are fluffy and fully cooked, 30 to 40 minutes. Do not lift the lid to peek before 30 minutes.
Serve in your favorite soup, like Turmeric Vegetable Matzo Ball Soup.
Note: Matzo balls can be frozen! Let them come to room temperature. Line a sheet pan with parchment paper, place the matzo balls on the pan, and freeze for 2 to 3 hours, or until firm. Transfer the matzo balls to a freezer bag and freeze. Matzo balls can be reheated directly in your soup.
Variation: Add your favorite herbs to the matzo ball recipes. I use a mixture of parsley, dill and chives, but get creative and use tarragon, cilantro or even basil.
Tips for floater matzo balls: It seems as though everyone has their own opinion whether floaters or sinkers are best. I am a firm proponent of floaters, so here are a few things you can do to avoid sinkers:
- Add baking powder to your matzo balls.
- Use soda water in the mixture.
- Don’t overwork the mixture when rolling into balls.
- If using eggs, separate the eggs and whip the egg whites until foamy.