With this delicious alternative to your average matzoh ball, I am finding myself wanting to make it again and again. When you caramelize the onions in a little olive oil and transfer that to the matzoh ball mixture – it gives it more moisture and make the matzoh balls really light and fluffy.
Form the balls no more than 1 inch in diameter so that when they expand – they are not huge! (unless you like them that way of course) As for the soup itself, there are 101 ways to make a chicken soup but this one is really simple. One great trick is to add a bundle of mint in cheesecloth and allow it to cook in the soup. It adds a delicious fresh note to the soup.
The trick to get this color to the onions without burning the them is to cook them low (heat) and slow (time) and stirring them every once in a while to prevent burning. Also, adding a tiny bit of water (enough that can evaporate in a few minutes) helps to give them a sort of creamy texture.
Your onions should look like this before you add them to your matzoh ball mix.
- 1 vidalia onion, small dice (for matzah ball filling)
- 1 large Spanish onion, medium dice, or sliced
- 1 Tbsp garlic
- 3 small carrots, sliced lengthwise and then in half
- 2 celery stalks
- 1 parsnip, sliced lengthwise
- 1small turnip but in half
- 1 Sweet potato, medium dice
- 1 whole chicken (cut into eighths, skin ON)
- 6-8 cups fresh, cold water
- Spices to taste:
- Onion powder
- Garlic powder
- Turmeric (just a pinch for beautiful color)
- 1 Tbsp fresh dill
- 1 Tbsp fresh cilantro
- 1 mint bundle, tied up to (steep in soup, if desired)
- For the matzoh balls, caramelize the onions as described above, and add it to the matzoh ball mix – according to the package directions. Form the balls and allow to chill in refrigerator until ready to put into soup.
- Sweat onions, and garlic until translucent and then add the remainder of the vegetables. Cover and allow to sweat.
- Meanwhile, season the chicken with the spices listed and add on top of the vegetables. Add more spices to taste, and water, mint bundle – cover and simmer for about 25 minutes. Add the matzoh balls and when they rise, add the fresh herbs. Cook for another 5 minutes and serve.
- A nice touch is to shred some chicken breast meat for serving**