Autumn Vegetable Soup with Matzoh Balls

Last night I made vegetable matzoh ball soup for dinner. Matzoh balls are a comfort food here in Barnacle-ville.  You may recall Summer Vegetable Matzoh Ball Soup, which was a simple water based version.  Last night I made it with homemade chicken stock that was in the freezer..  Chicken stock is pretty easy.  Bill loves rotisserie chicken so I save the bones to make the broth. I like that nothing is wasted from the chicken.   Respect the chicken.  I admit that I use a pressure cooker, which speeds up and simplifies the process.  You can save up the bones in the freezer until you have time to make it.  You can use other bones or veggie scraps instead.

Barnacle Broth

yield 1 quart of broth concentrate

1 carcass from a rotisserie chicken

1 quart water

Place carcass (include skin if you wish) and water in the pressure cooker, and bring to a boil.  Bring up to pressure and simmer 45 minutes.  Turn off the heat and let the pressure come down naturally.  Drain the soup, discarding bones.  Pour the cooled broth into a quart sized container and refrigerate overnight.  The next day, remove the yellowish layer of fat from the top of your broth, (which may be jellied).  This golden disc is schmatz.  Use it like bacon grease, or instead of oil in your matzoh balls. If you wish, freeze the stock and the schmaltz for later.  When you use the broth, thin it with about 1/2 - 1 quart of water or to taste.

Autumn Vegetable Soup with Matzoh Balls

1 T olive oil

2 leeks, thinly sliced

1 stalk of celery, chopped

1 red pepper chopped

2 carrots, chopped

1 bunch of swiss chard, stems chopped, leaves chiffonade

1 tomato, chopped

1 qt Barnacle Broth

1 qt water

1 tsp salt

Matzoh Balls

1 C matzoh meal

4 eggs, lightly beaten

1/4 C olive oil

1/4 C seltzer

1 tsp garlic powder

1 tsp salt

black pepper

Make the matzoh balls: mix all ingredients into a thick batter and refrigerate for 30 minutes. Saute leeks, celery, pepper, carrots, and chard stems (reserve leaves) in oil.  When golden, add broth and water.  Bring to a boil, cover and allow to simmer while you make the matzoh balls.   Divide batter into 8 portions and roll into balls.  Drop into soup, cover and simmer 20 minutes.  After 20, add reserved chard leaves, cover and simmer for 10 more minutes. 

Dish Bitch

1 glass 1 quart measuring cup

1 c measure

1 teaspoon

knife

cutting board

pot 

wooden spoon

Summer Veg Soup with Matzoh Balls

For the past week, the temperatures have been in the 90s.  Brutal.  Like the 9th circle of hell.  Cooking is not an option. 

BB and I try to live without the air conditioner.  When we do turn it on, we set it at 78-80 degrees, unless it is just unbearable.  The weather finally broke Tuesday night.  What a relief.  Last night the temperature dropped to 58.  It was perfect for sleeping.  Yesterday and today were comfortable, dry with bright blues skies and cotton candy clouds. 

This evening Bill and I went for a walk at sunset.  With the wind it was actually a bit cold.  It felt like a September day.  I made this soup for dinner.

Summer Veg Soup with Matzoh Balls

1 box of matzoh ball mix, prepared with 4 eggs, 1/2 C oil
2 T olive oil
1 garlic scape, minced
1 onion, Vidalia, chopped
bunch of peas in the shell sliced
2 large carrots, sliced
5-6 cups water
1 tsp salt
1 bunch of chard, sliced
1 potato, scrubbed and cubed
rind from romano cheese
shaved caciocavello cheese

Prepare the matzoh ball dough and refrigerate.  Meanwhile, saute onions and scape until softened.  Add pea pods and carrots, stirring to coat with hot oil.  let cook a minute then deglaze pan with 1 C water.  Add potato, salt and water to cover.  Place chard on top, cover and simmer 20 minutes.   After 10 minutes, stir the pot, replace cover and cook 10 minutes more.  Stir in cheese rinds.

Meanwhile, place a second pot with water and salt to boil. Remove matzoh ball dough from the refrigerator.  Divide dough into 8 large portions, and roll into balls.  Drop into boiling water and simmer 15-20 minutes.

Ladle soup into a bowl, then place a matzoh ball in the center and garnish with caciocavello cheese.  Serve hot or room temp.

The Dish Bitch
2 pots
spoon
ladle
slotted spoon
cutting board and knife

MSL Spring Onion Soup (for H)

Here's a way to use up lots of onions. It's pretty good. For a delicate appetizer, serve as suggested, with 'crisp flatbread.' For a more substantial meal, serve it with (or over) grilled cheese.

2 tablespoons extra-virgin olive oil, plus more for drizzling
2 pounds spring onions (or yellow onions), trimmed and thinly sliced
2 1/2 teaspoons coarse salt
1 1/4 cups homemade or low-sodium store-bought chicken stock
2 cups water
8 pieces crisp flatbread, for serving

Heat oil in a large pot over medium-high heat. Add onions, and cook, stirring occasionally, until translucent but not brown, about 15 minutes.
Stir in salt, stock, and water. Bring to a simmer, and cook for 15 minutes.
Remove from heat, and let cool for 20 minutes. Working in batches, puree in a blender, starting on low speed and gradually increasing to high, blending until soup is smooth.
Divide soup among 4 bowls, drizzle with oil, and serve with flatbread on the side.