I’ve been making plain ole Broccoli Soup for years, but I’ve made a recent discovery. Quinoa added to pureed soups = heavenly texture. Really. I’m not exaggerating. I had planned on adding the cooked quinoa and pureeing it to to add richness and thicken the soup. […]
Its cold down here. Well, if you live in Minnesota, its not cold. But… if you’re a Floridian, you have probably dusted off your boots, and pulled out your snowsuit, gloves and ear muffs. Right now, I think it’s the coldest it has gotten since I moved here in 2001. It got down to 34 degrees last night… brrrr! Thanks to the weather forecast, I was prepared and started my matzo ball soup a few days ago. So now that I’m armed with a huge pot of Matzo Ball soup… Bring on the cold weather!
Matzo ball is one of my favorite soups, and I seek out Jewish Delis for that reason. However, many of the delis that serve matzo ball soup clearly make their soup with a soup base or prepared stock. You can tell by the flavor and color. If it is very yellow in color, you can be sure there is something else in it other than chicken. I made my soup from scratch… chicken, veggies and water. No base, no stock.. no chemicals. It might have been the best Matzo Ball Soup I’ve ever eaten… if I must say so myself! I used the same recipe I use for chicken noodle soup and cooked the matzo balls separately. I prefer to make the stock the day before and refrigerate overnight to remove the fat. You’d be surprised how much fat comes from a chicken!