Cathrine's broth makes great matzo ball broth!!

[Guest guest]

I changed Cathrines broth recipe that she came up with for her minestrone soup,

just slightly to make broth for matzo ball soup.

changed the 3 heads of garlic to four, and the 2-3 bayleaves to 4, and 2

potatoes to 3, and that is it. I like things good and strong, like my men, but

you may prefer to stick with her original broth for the minestrone if you don't

like it as strong. It's in the soup section under.. minestrone.

Thanks so much for this Cathrine, without you I wouldn't have the joy of my

matzo ball soup again. This beats the pants off any chicken base that is for

sure.

 

Just follow the directions on the matzo ball mix packet, and use the broth in

place of the water. You don't need to use as much though, the matzo ball mix

called for 10 cups of water, (1 packet of Goodman's matzo ball mix in the box,

comes with 2 packets per box) I used 6 cups of broth, and it thickened the broth

a bit too. I added 2 chopped scallions at the very end of the cooking time,

maybe a minute prior to the end. I made my balls big, cause well... I like big

balls, yes, <I hear AC/DC> so I had about 6 or 7 big balls in a marvelous

flavorful broth.

It was heaven. YUMZ!

Oh, I didn't eat the whole thing.... no, I put the leftovers in the fridge.

 

blessings,

Chanda

 

 

 

4 whole heads of garlic

10 cups of water

4 bay leaves

8 whole black peppercorns, or a tablespoon of mixed peppercorns

1/2 teaspoon salt

3 potatoes, scrubbed, peeled, and coarsely chopped

3 celery stalks, coarsely chopped

3 medium carrots, peeled and coarsely chopped

1/4 teaspoon dried thyme or 4 fresh thyme sprigs

 

Remove the papery skins from the garlic heads and break them into cloves. While

Moosewood says you don't need to peel them, I do, and then I whack them with the

broad side of a wide knife. Combine everything in a large pot and bring to a

boil. Cover, lower the heat, and simmer for an hour. Strain the stock and use

right away, or refrigerate in a sealed container for up to four days, or freeze

up to six months.

 

 

 

 

[Guest guest]

mmmmmmmmmmm matzo ball soup, it has been forever since i made those. maybe this

weekend i will make these again.

 

matt

 

 

PuterWitch <puterwitch

 

Thu, 6 Oct 2005 22:21:46 -0400

Cathrine's broth makes great matzo ball broth!!

 

 

I changed Cathrines broth recipe that she came up with for her minestrone soup,

just slightly to make broth for matzo ball soup.

changed the 3 heads of garlic to four, and the 2-3 bayleaves to 4, and 2

potatoes to 3, and that is it. I like things good and strong, like my men, but

you may prefer to stick with her original broth for the minestrone if you don't

like it as strong. It's in the soup section under.. minestrone.

Thanks so much for this Cathrine, without you I wouldn't have the joy of my

matzo ball soup again. This beats the pants off any chicken base that is for

sure.

 

Just follow the directions on the matzo ball mix packet, and use the broth in

place of the water. You don't need to use as much though, the matzo ball mix

called for 10 cups of water, (1 packet of Goodman's matzo ball mix in the box,

comes with 2 packets per box) I used 6 cups of broth, and it thickened the broth

a bit too. I added 2 chopped scallions at the very end of the cooking time,

maybe a minute prior to the end. I made my balls big, cause well... I like big

balls, yes, <I hear AC/DC> so I had about 6 or 7 big balls in a marvelous

flavorful broth.

It was heaven. YUMZ!

Oh, I didn't eat the whole thing.... no, I put the leftovers in the fridge.

 

blessings,

Chanda

 

 

 

4 whole heads of garlic

10 cups of water

4 bay leaves

8 whole black peppercorns, or a tablespoon of mixed peppercorns

1/2 teaspoon salt

3 potatoes, scrubbed, peeled, and coarsely chopped

3 celery stalks, coarsely chopped

3 medium carrots, peeled and coarsely chopped

1/4 teaspoon dried thyme or 4 fresh thyme sprigs

 

Remove the papery skins from the garlic heads and break them into cloves. While

Moosewood says you don't need to peel them, I do, and then I whack them with the

broad side of a wide knife. Combine everything in a large pot and bring to a

boil. Cover, lower the heat, and simmer for an hour. Strain the stock and use

right away, or refrigerate in a sealed container for up to four days, or freeze

up to six months.

 

 

 

 

[Guest guest]

Yay! Glad it worked for you! You totally made my day! (Yeah, I know

it was yesterday, but I'm swamped and just catching up... planning to

post a ginger garlic chili butternut squash soup this weekend. Yum.)

 

Blessings right back at ya, Chandra!

 

Cathrine

 

, " PuterWitch "

<puterwitch@c...> wrote:

>

> I changed Cathrines broth recipe that she came up with for her

minestrone soup, just slightly to make broth for matzo ball soup.

> changed (the 3 heads of garlic to four, and the 2-3 bayleaves to 4,

and 2 potatoes to 3, and that is it. I like things good and strong,

like my men, but you may prefer to stick with her original broth for

the minestrone if you don't like it as strong. It's in the soup

section under.. minestrone.

> Thanks so much for this Cathrine, without you I wouldn't have the

joy of my matzo ball soup again. This beats the pants off any chicken

base that is for sure.

>

> Just follow the directions on the matzo ball mix packet, and use the

broth in place of the water. You don't need to use as much though, the

matzo ball mix called for 10 cups of water, (1 packet of Goodman's

matzo ball mix in the box, comes with 2 packets per box) I used 6 cups

of broth, and it thickened the broth a bit too. I added 2 chopped

scallions at the very end of the cooking time, maybe a minute prior to

the end. I made my balls big, cause well... I like big balls, yes, <I

hear AC/DC> so I had about 6 or 7 big balls in a marvelous flavorful

broth.

> It was heaven. YUMZ!

> Oh, I didn't eat the whole thing.... no, I put the leftovers in the

fridge.

>

> blessings,

> Chanda

>

>

>

> 4 whole heads of garlic

> 10 cups of water

> 4 bay leaves

> 8 whole black peppercorns, or a tablespoon of mixed peppercorns

> 1/2 teaspoon salt

> 3 potatoes, scrubbed, peeled, and coarsely chopped

> 3 celery stalks, coarsely chopped

> 3 medium carrots, peeled and coarsely chopped

> 1/4 teaspoon dried thyme or 4 fresh thyme sprigs

>

> Remove the papery skins from the garlic heads and break them into

cloves. While Moosewood says you don't need to peel them, I do, and

then I whack them with the broad side of a wide knife. Combine

everything in a large pot and bring to a boil. Cover, lower the heat,

and simmer for an hour. Strain the stock and use right away, or

refrigerate in a sealed container for up to four days, or freeze up to

six months.

>

>

>

>

[Guest guest]

Oh that broth is just wild. I sent the recipe to a friend, as today I sent him a

pic of my soup and he made it his wallpaper, LMAO. He loves food, LOL.

hugs,

Chanda

-

cathrineq

Friday, October 07, 2005 8:05 PM

Re: Cathrine's broth makes great matzo ball

broth!!

 

 

Yay! Glad it worked for you! You totally made my day!