Chicken Soup with Exotic Saffron Matzoh Balls
I’m preparing Chicken Soup in memory of my Nana and in celebration of the Jewish New Year. And of course, my chicken soup for the High Holy Days will include matzoh balls. These saffron matzoh balls are richly-colored and exotic-tasting. The bright metallic flavor of saffron conjures up memories of foods from far away places. Their striking golden hue brings an element of surprise and beauty to the holiday table. The heady spice derived from the dried stigmas of a crocus, evokes interest and is powerfully irresistible.
I wish all of you, my family, and friends a New Year that is sweet and good. May you be inscribed in the Book of Life for a healthy, peaceful, and fulfilling year. And may this new year bring satisfaction, achievement, and happiness. L’Shana Tova!
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Homemade Chicken Soup with Herbed Matzoh Balls
Garlic-Scented Lima Beans, Micro-Thin Carrot Slices
Fine Egg Noodles, Hand-Shredded Roasted Chicken Breast
Fresh Parsley and Dill Garnish
This soup is dedicated to my Nana. I thank her for inspiring me with a life-long passion to explore the cuisine of our heritage. Year after year, I tweak her original chicken soup recipe. This one, prepared in celebration of the High Holy Days (5772 on the Hebrew calendar) resulted in one of the best versions ever. The matzoh balls were light and fluffy, the garlic-scented lima beans added heft, the flavorful broth was beautifully clear and just barely rich. Delicate fine egg noodles and colorful carrots balanced out the dish.
My paternal Grandparents – Irving and Fanny Hirsch (front center)
Careful attention to each component is what makes it special. This soup uses two birds, one for making the broth, the other is roasted – the breast meat shredded and added just before serving. From the double-strained flavorful broth with the tiniest amount of schmaltz droplets providing a hint of richness, to the elegantly sliced carrots (I was never of fan of a floating carrot log), to the garlicky-creamy beans – I am certain my Nana would have approved.
Chicken Soup Recipe
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Saffron Matzoh Balls
Paella, Risotto alla Milanese, Bouillabaisse, Persian Pilafs, Indian Biryani dishes… make room! We can now add Matzoh Balls to the list of international foods flavored with that mysterious orange-hued spice with the bright exotic metallic flavor – SAFFRON.
Some chefs – including one of my favorites – Michel Richard, say that with saffron’s sweet power, the minute you can taste the saffron in the dish, then there is too much. I have to respectfully disagree with the Chef here, and wish I could make these Saffron Matzoh Balls for him. They are unique, intriguing, conjuring memories of foods from far away places…the saffron is assertive and compelling.
With Passover around the corner, I’m experimenting with different ways to prepare Matzoh Balls. I recently read about a recipe for Matzoh Balls Wrapped in Bacon which sounds oh so delicious but clearly, that one wouldn’t fly at our Seder…
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Over the last decade, I have made in excess of one thousand Matzoh Balls. We make about one hundred every Passover and enjoy them throughout the year as well. As the self-proclaimed Queen of The Matzoh Ball, with Passover around the corner, I’m sharing my tips on preparing the fluffiest and tastiest of matzoh balls!
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Matzoh Balls – They’re Not Just for Passover!
Over the last decade, I have made in excess of 1000 Matzoh Balls. We make about 100 every Passover. We make them the day before, the day we call “Cooking Day.” We make 2 per person 34 X 2 for Passover dinner, plus we have them for lunch on cooking day, for a midnight snack, and lunch the following day. And matzoh balls are not just for Passover, we enjoy them throughout the year when we get the the urge to liven up the chicken soup. As the self-proclaimed Queen of The Matzoh Ball, I’m going to share my tips on producing the fluffiest and tastiest of matzoh balls!
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