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Wednesday soup night

January 7, 2010

E. and I decided to make Wednesday nights our soup nights.  Soup is cheap, easy, hot, and wonderful in colder weather.  We’ve stuck with this soupy resolution more or less since October.  Ladles ahoy!

two matzo balls in a carrot & celery laden broth

it may not be Passover, but it's certainly soup weather


E.’s been asking for matzo ball soup for several weeks.  It’s not in season, but when it’s winter any hot soup is in season.  We used the recipe for the matzo balls off the back of the matzo meal box since E. was looking for a flavor reminiscent of her childhood.
matzo meal & eggs

Matzo meal & eggs, ready for shaping


She let me jazz up the broth, though:

  • 2-3 Tbs olive oil or butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 carrot minced
  • 1 celery rib minced
  • 2 carrots sliced into rounds
  • 2 celery ribs sliced into crescents
  • 2+ quarts of water
  • 1 vegetarian low-sodium, no msg veggie stock cube
  • salt or soy sauce or miso (or a combination thereof) to taste

Sauteé the onion in oil until it starts to turn translucent; add minced carrot & celery.  Sauteé until carrot softens; add garlic.  Sauteé 2-3 minutes.  Add water & stock cube & salting agent to taste.  Bring to a boil.  Add matzo balls & cook until puffy and piping hot.

E. shaping the meal mixture into balls

Shaping the matzo balls

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