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Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls

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Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls

Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls

Chicken Soup with Asparagus and Shiitakes, Served with Roasted Fennel Matzoh Balls is a dairy free soup. One portion of this dish contains about 5g of protein, 5g of fat, and a total of 121 calories. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. A mixture of asparagus spears, garlic, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Prepare the matzoh balls: Preheat the oven to 400°F.
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MatzoMatzo
Equipment you will use
OvenOven
2
Cut off the fennel stalks and reserve for another use (excellent for fish broths and stews). If there are some attractive feathery fronds, set aside about 2 tablespoons of them to garnish the soup. Quarter the bulbs and trim away the stems, the bottom hard core, and any tough parts. Choose a shallow baking pan just large enough to fit the fennel in one layer and put in 1 tablespoon of the oil.
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BrothBroth
FennelFennel
FishFish
SoupSoup
Cooking OilCooking Oil
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Baking PanBaking Pan
3
Add the fennel and toss until well coated. Roast the fennel until pale gold, about 20 minutes, then turn the fennel over and roast for 10 minutes longer. Stir in the broth, garlic, salt and pepper to taste, and 1/2 teaspoon of the thyme. Cover the pan with foil and cook for 35 to 45 minutes longer, or until the fennel is very soft.
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Salt And PepperSalt And Pepper
FennelFennel
GarlicGarlic
BrothBroth
ThymeThyme
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Aluminum FoilAluminum Foil
Frying PanFrying Pan
4
Remove the foil, stir, and roast for a few more minutes to evaporate most of the liquid.
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Aluminum FoilAluminum Foil
5
Transfer the fennel and garlic to a food processor and chop coarsely.
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FennelFennel
GarlicGarlic
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Food ProcessorFood Processor
6
Add the remaining 1/4 teaspoon of thyme, salt (it will need about 1 teaspoon), pepper to taste, and the fennel seeds, if using. With the machine on, add the remaining 1 tablespoon oil through the feed tube.
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Fennel SeedsFennel Seeds
PepperPepper
ThymeThyme
SaltSalt
Cooking OilCooking Oil
7
Scrape the mixture into a large bowl. You need 1 cup of puree, so nosh on any extra.
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BowlBowl
8
Whisk in the eggs, one at a time.
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EggEgg
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WhiskWhisk
9
Add the matzoh meal and stir well. If you can form a lump into a very soft walnut-size ball (the batter will become firmer when you chill it), don’t add any more matzoh meal. If necessary, add just enough matzoh meal to enable you to do so. Refrigerate for at least 2 or up to 4 hours so the matzoh meal can drink in the liquid and seasoning.
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Matzo MealMatzo Meal
SeasoningSeasoning
WalnutsWalnuts
DrinkDrink
10
When ready to cook, bring 4 quarts water and 1 tablespoon of salt to a rapid boil in a large, wide, lidded pot. Dipping your hands into cold water if needed, roll the batter into walnut-size balls. When all the balls are rolled and the water is boiling furiously, turn the heat down to a gentle boil. Carefully slide in the balls one at a time and cover the pot tightly.
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WalnutsWalnuts
WaterWater
RollRoll
SaltSalt
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PotPot
11
Turn the heat down to a simmer, and cook over low heat for 30 minutes, without removing the cover. (They will cook by direct heat as well as by steam, which makes them puff and swell, and lifting the lid will allow some of that steam to escape.) Take out a dumpling and cut it in half. It should be light, fluffy and completely cooked through. If it isn’t, continue cooking a few more minutes.
12
Remove the balls gently with a skimmer or large slotted spoon—they are too fragile to pour into a colander.
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Slotted SpoonSlotted Spoon
ColanderColander
SkimmerSkimmer
13
When the matzoh balls are almost ready, start the soup:Bring the broth to a simmer in a large pot.
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MatzoMatzo
BrothBroth
SoupSoup
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PotPot
14
Add the matzoh balls, the mushrooms, and asparagus and simmer for about 5 minutes, until the vegetables are tender.
Ingredients you will need
VegetableVegetable
AsparagusAsparagus
MushroomsMushrooms
MatzoMatzo
15
Using a slotted spoon, transfer the matzoh balls to shallow soup bowls and ladle the hot soup and the vegetables over them.
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VegetableVegetable
MatzoMatzo
SoupSoup
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Slotted SpoonSlotted Spoon
BowlBowl
LadleLadle
16
Garnish with the reserved chopped fennel fronds.
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FennelFennel
1
You can cook the matzoh balls up to 2 to 3 hours in advance.
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MatzoMatzo
2
Drain them and cover with some broth to keep them moist before setting them aside until you are ready to reheat them.Experiment making matzoh balls with a puree of other vegetables, like beets, carrots, leeks, mushrooms, or shallots. Roasted vegetables absorb less moisture than boiled or steamed ones (and therefore require less matzoh meal, making them lighter). They are also more flavorful.
Ingredients you will need
MatzoMatzo
VegetableVegetable
MushroomsMushrooms
ShallotShallot
CarrotCarrot
BeetBeet
BrothBroth
LeekLeek
3
Reprinted with permission from Jewish Holiday Cooking, A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen. © 2008 Wiley
DifficultyExpert
Ready In45 m.
Servings8
Health Score5
Dairy Free
DietsDairy Free
Dish TypesSoup
OccasionsFallWinter
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