ShalomVeg.com Recipes

This recipe is taken from Isa Chandra Moskowitz's Post Punk Kitchen  (http://theppk.com/).  It is such an incredible recipe we posted it here, but please visit her site and check out her other great recipes.

Copyright 2008-2009 Isa Chandra Moskowitz.

(This recipe is not kosher for Passover for those who do not eat kitniyot) 

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I could write a novel on everything it took for me to perfect this recipe, but instead I will just give you the beautiful results. These are perfect light, fluffy and flavorful matzoh dumplings. Use home made vegetable stock to add tons of love and flavor. I suggest making the vegetable broth the night before. You can even make the matzoh mixture the night before and the big day will be a breeze.

You can half the recipe or even third it if you aren't serving the whole mespuchah. If you don't have a huge stock pot (I use a 16 Quart) then half the recipe or boil the matzoh balls in two sessions. I make my own matzoh meal by grinding the matzoh in a food processor (it takes about 6 to get the 1 1/2 cups called for in this recipe) but store bought will work just as well.

Equipment

Ingredients
1 1/2 cups matzoh meal
12 oz package firm silken tofu (like mori-nu)
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish

8 cups or so vegetable broth

Directions

• In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.
• Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.
• Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine until it's well distributed. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight. You can't skip this step, it's important in making sure that the matzoh balls will not fall apart when boiled.
• When you are ready to form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal touching. Salt the water generously, cover and bring to a boil.
• Have handy a cutting board to line up the formed matzoh balls, and cover it with parchment paper if you have it, to prevent sticking. Also have handy a wet rag to wipe your hands on to make for clean hands for forming matzoh balls.
• Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot and DO NOT LIFT LID FOR FORTY MINUTES! Sorry for the caps, just had to stress it. When the forty minutes are up you can remove the lid. The matzoh balls will have floated to the top and will drop back down when lid is lifted. This is fun to watch.
• Now they are ready to serve, however, to make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.
• Prepare the broth by placing it in a seperate pot. Grate the other half of the carrot into the broth, along with a healthy handful or fresh dill, roughly chopped. Bring to a low boil, and when it's just heated you're ready to prepare the bowls.
• With a slotted spoon, carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they're covered only about half way. You can garnish with some more fresh dill, or parsley. Serve to whoever you love.
• If you are not serving the soup right away, you can refrigerate them over night, and boil them when ready, Some people even freeze leftovers, but I never have as there's never been leftovers.