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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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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