Guest guest Posted October 7, 2005 Report Share Posted October 7, 2005 Mine always come out as heavy as lead...........(:- ( Donna ranmalover2005 wrote: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. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.