By Betsy Vail 07/28/2015
We recently went to a beautiful mountainous natural hot springs for relaxation and culinary inspiration. Maybe I was a bit giddy from the steam, but observing the bevy of fair-skinned plump beauties bathing in the clear, pale hazel hue of the water, all I could think of was matzo ball soup! However (and this is the profound, poetic part), like the beautiful mountain hot springs, matzo ball soup is nourishing to the body and soul. Enjoy!
Ingredients:
Soup:
- 64 oz. organic chicken broth
- 2 large new potatoes, diced
- ½ onion, diced
- ½ c organic carrots, bias cut
- ½ c shredded cabbage
- ½ c celery, sliced
- ½ c sherry
- 1 Tbs white sugar
- 1 Tbs butter
- 5 tsp onion powder
- 1½ tsp salt
- ½ tsp parsley, finely chopped
- ½ tsp basil
- ¼ tsp rosemary
- ¼ tsp pepper
Soup Directions:
In a large pot, combine all soup ingredients and cook on medium high heat (a low boil), stirring occasionally until the onions are translucent and the cabbage and potatoes are softened (about 30 minutes).
Delicious Additions to the soup:
- Diced chicken
- Use whatever vegetables are on hand or preferred
- Noodles
Matzo Balls:
I use Manischewitz Matzo Meal and follow the directions on their package. We love matzo balls, so I always double or triple the recipe. I also cook the matzo balls in a separate, large, salted pot of water to prevent my soup from becoming clouded with matzo bits.
To serve, ladle the soup into a bowl, then add cooked matzo balls. Garnish with parsley.
Delicious Additions to the matzo balls:
- parsley, finely chopped
- onion, minced and sautéed until translucent
- mushrooms, finely chopped and sautéed until golden
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