Learn about Jewish cuisine with Jewish Holiday Cooking by Jayne Cohen, including an excerpt on the The Jewish Kitchen plus recipes like Artichoke Soup with Light Herbed Matzoh Balls and Romanian Garlicky Ground Meat Sausages (Carnatzlach) with Sour Pickle Vinaigrette and Roasted Red Peppers.
Yield: About 8 Servings
Make the soup: in a large nonreactive Dutch oven or lidded casserole, warm the oil. Add the leeks and the shallots, salt and pepper lightly, and saute, stirring, over medium heat, about 7 minutes, until softened. Add the garlic and the artichokes, stir to coat well with the oil, and saute over medium-high heat for 3 minutes. Add 1 cup of the broth and 2 tablespoons of the lemon juice, cover the pan, and sweat the vegetables over low heat for 10 minutes. Uncover the pan, raise the heat to high, and boil the pan liquid until it is nearly evaporated. Add 6 cups broth, salt and pepper to taste, and simmer over low heat, covered, for 20 minutes, or until the vegetables are very tender.
Let the mixture cool slightly. Working in batches, puree about half of the vegetables together with the lemon zest, parsley, dill, and mint in a food processor or blender under fairly smooth.
Return the puree to the pan. If desired, thin the soup with the remaining broth.
Make the matzoh balls: combine the yolks with the onion, chives, dill, 1 Y2 teaspoons salt, and pepper to taste, and beat very well until thickened. In a separate bowl, using clean beaters, beat the egg whites with a pinch of salt until stiff. Gently fold the whites into the yolk mixture until well combined. Sprinkle with the matzoh meal and gently mix until completely blended in. Let rest iOta 15 minutes.
Bring a large, wide lidded saucepan of well-salted water to a boil. Lightly form the mixture into walnut-size balls. (A light touch is essential hereperfectly formed, compact little balls will result in dense, heavier matzoh balls.) Place the balls on a platter.
Slide the balls one by one into the water. Avoid crowding the pot-if nrcessary, cook the matzoh balls in two batches. Cover the pot tightly and reduce the temperature to a slow boil. Cook without removing the cover for 20 minutes. (They need the steam to fluff up properly, and removing the cover will dissipate some of the steam, causing deflation.)
Remove the balls with a skimmer or a slotted spoon, draining off excess water. Place the balls in the soup or set aside, covered with a little broth, until you are ready to use them.
To serve the soup: if the matzoh balls need warming, add them to the soup. Reheat the soup gently and adjust seasonings, adding more salt, pepper, or lemon juice as needed.
Place two matzoh balls in each shallow bowl, and ladle the hot soup over them. Garnish with additional fresh herbs and serve at once.
This page created April 2008
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