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Matzoh Ball and Beet Soup

Wed, 04/08/2009 - 7:48pm — decibel.places

I made a simple vegetarian beet soup with matzoh balls for my first Pesach meal.

Recipe:

Soup Ingredients

3 large beets with tops
2 medium onions
2 tbsp finely-grated ginger root
1 tsp ground nutmeg
1/2 tsp ground cinnamon
 
Peel and slice onions, add to 6 quarts boiling water
Remove tops from beets and set aside
Chop 1 1/2 beets into "spoon size" pieces, add to pot
Grate the remaining 1/2 beets, add to pot
Add ginger, nutmeg, and cinnamon
Simmer for 1 hour on low heat
Remove stems from beet tops, chop into pieces about 1 1/2" square, add to pot
Simmer on low heat for at least two hours
 
Matzoh Balls Ingredients
 
I used this recipe but I substituted 2 cups crumbled matzoh for the 1 cup matzoh meal
4 eggs, slightly beaten
4 tablespoons of oil
4 tablespoons of ice cold water
2 cups crumbled matzohs
1 teaspoon of salt
1/2 teaspoons of pepper

Place all the ingredients in a large mixing bowl and mix well. After mixing refrigerate for one hour covered in the refrigerator, (where else?).

Fill a large pot with 8 cups of water and one teaspoon of salt and bring to a boil. The matza balls will expand in the pot as they cook, so choose a large pot to allow for expansion. After the water comes to a boil, reduce the flame to low. Take the mixture out from the refrigerator and in your hand gently make the balls. Make sure that your hands are wet before proceeding to make the balls. Slowly add the newly formed balls to the hot water.

Cook for thirty minutes, then turn off fire, but keep the pot covered and let it cool for another ten minutes

Serve with latkes (I used a Manischewitz mix) and sour cream

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