These harissa-spiked matzo balls were a big hit at my table. You can use your favorite chicken soup recipe, but if you have any vegetarians at your table try this flavorful veggie broth.
- Cook Time
- Prep Time
- 2 teaspoons extra virgin olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 kohlrabi, chopped
- 1-inch piece of fresh ginger, peeled and minced
- 2 garlic cloves
- 8 cups water
- 2 bay leaves
- ½ cup fresh dill
- ½ cup fresh parsley
- salt and pepper
- 2 eggs
- 2 tablespoons extra virgin olive oil
- ½ teaspoon coarse salt
- 1 tablespoon Jamie Geller Harissa
- ½ cup whole wheat matzo meal
- ¼ cup seltzer
1. Heat evoo in a large pot over medium heat. Add onion, carrot, celery, kohlrabi, ginger and garlic to pot. Cook vegetables for 5 to 10 minutes, until lightly browned. Add water, bay leaves, dill, parsley, salt and pepper.
2. Reduce heat to low, cover, and cook on a low heat for at least one hour.
3. Remove from heat and discard solids. Taste and adjust seasoning with salt and pepper. Set aside.
1. In a medium mixing bowl beat eggs, evoo, salt and harissa with a fork for 30 to 60 seconds.
2. Add matzo meal and seltzer and mix together until just combined. Cover and place in refrigerator for 30 minutes.
3. In a medium-sized pot bring 3 quarts of well-salted to a rolling boil. Reduce heat to a simmer.
4. With wet hands, form matzo balls by gently rolling a spoonful of matzo ball batter to approximately 1-inch in diameter in the palm of your hands. Drop matzo balls carefully into simmering salt water one at a time. Cover the pot and cook for 20 minutes.
5. Carefully transfer matzo balls to warm soup, keep hot until ready to serve.
- Serving Size: 4
- Calories: 230
- Carbohydrate Content: 25 g
- Cholesterol Content: 90 mg
- Fat Content: 13 g
- Fiber Content: 45 g
- Protein Content: 8 g
- Sodium Content: 410 mg
- Sugar Content: 4 g