A good deal of my morning was spent thinking not about breakfast, but about soup, specifically the pot I whipped up last night. It seems as if everyone (but me, thankfully) has been plagued by colds this season, and yesterday I took advantage of a friend's to make matzo ball soup. I love a good chicken soup, and while my version of matzo ball soup is far from traditional, it's full of health-giving ingredients such as garlic (for cough and croup), ginger (for fever and to increase blood circulation), lemon (vitamin C) and hot peppers (more vitamin C plus a sinus decongestant). These things, paired with the pure joy of eating a nice, fluffy matzo ball, are sure to clear a stuffy head and offer up a metaphorical hug. It's possible I enjoyed the soup more than the patient, since my sense of smell and taste are in tact. To be sure, we both felt great after a bowl (OK, two) and several episodes of Rome.
Cooking for health is not a topic I spend a lot of time on here, but now seems a good opportunity to plug what I'd like to think we already know: in the same way food is medicine, food -- including lack of food -- can run us down. Although most of what I share here seems to born from pleasure, I also hope that my emphasis on local, organic and seasonal produce; whole grains; and a mostly vegetarian diet acts as inspiration to consider what you put in your body. A few weeks ago, I did a little cleanse (no alcohol, caffeine, dairy, meat or processed foods). By sheer coincidence, a Twitter friend urged his followers to do the same for 30 days, with the assurance: "It will change your life." While I'm not willing to be quite so extreme (I am, after all, a bartender), I do think that stepping away from certain foods and substances can provide a chance to evaluate how your body changes with and without their use. My cleanse left me feeling great, and knowing unequivocally that I do not need certain things on a daily basis, no matter how much I enjoy them.
Matzo ball soup, incidentally, isn't something I would eat on a cleanse. More likely, I'd make a broth like this one. But on these fleeting days of winter, I think there's nothing better. For those celebrating Passover this weekend, opt for a vegetarian version. Enjoy!
Hearty and healing matzo ball soup
Ingredients
Soup
1 large onion, diced
2 medium-sized carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons raw ginger, peeled and minced
3 small organic chicken breasts, trimmed and cut into bite-sized pieces
1 quart organic chicken broth
3 tablespoons dried basil
1 bay leaf
1 teaspoon nutmeg
2 tablespoons dried rosemary
1 to 3 whole dried chili peppers
2 tablespoons extra-virgin olive oil
Sea salt, a pinch and to taste
Black pepper, to taste
Matzo balls
2 eggs
2 tablespoons vegetable oil
1 packet Manischewitz matzo ball mix
In a medium-sized stock pot, heat extra-virgin olive oil over medium heat, add onions and a pinch of salt. Cook until onions become translucent (2 to 3 minutes).
Add carrots and celery. Cook until they begin to soften (3 to 5 minutes).
Add garlic and ginger. Cook for roughly 30 seconds, then add chicken. Stir until contents are mixed and chicken is just seared (2 minutes).
Add stock. Liquid line should be roughly two inches above meat and vegetables. Bring to a boil.
Add chilies, herbs and nutmeg. Cover and simmer 30 minutes.
Meanwhile, in a small bowl, beat two eggs with vegetable oil. Add packet of matzo ball mix, and stir until even. Refrigerate for 15 minutes.
In a separate pot, bring 2 1/2 quarts of salted water to a boil.
Wet hands and form matzo batter into balls approximately 1 1/2 to 2-inches in diameter. End result should be 7 or 8 matzo balls.
Gently drop matzo balls into boiling water, reduce heat and cover for approximately 10 minutes.
Using a slotted spoon, remove matzo balls from water and add to soup. Simmer another 10 minutes.
Upon serving, finish with black pepper. Salt to taste.
Serves 4.
Hearty and healing matzo ball soup
Ingredients
Soup
1 large onion, diced
2 medium-sized carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
2 tablespoons raw ginger, peeled and minced
3 small organic chicken breasts, trimmed and cut into bite-sized pieces
1 quart organic chicken broth
3 tablespoons dried basil
1 bay leaf
1 teaspoon nutmeg
2 tablespoons dried rosemary
1 to 3 whole dried chili peppers
2 tablespoons extra-virgin olive oil
Sea salt, a pinch and to taste
Black pepper, to taste
Matzo balls
2 eggs
2 tablespoons vegetable oil
1 packet Manischewitz matzo ball mix
In a medium-sized stock pot, heat extra-virgin olive oil over medium heat, add onions and a pinch of salt. Cook until onions become translucent (2 to 3 minutes).
Add carrots and celery. Cook until they begin to soften (3 to 5 minutes).
Add garlic and ginger. Cook for roughly 30 seconds, then add chicken. Stir until contents are mixed and chicken is just seared (2 minutes).
Add stock. Liquid line should be roughly two inches above meat and vegetables. Bring to a boil.
Add chilies, herbs and nutmeg. Cover and simmer 30 minutes.
Meanwhile, in a small bowl, beat two eggs with vegetable oil. Add packet of matzo ball mix, and stir until even. Refrigerate for 15 minutes.
In a separate pot, bring 2 1/2 quarts of salted water to a boil.
Wet hands and form matzo batter into balls approximately 1 1/2 to 2-inches in diameter. End result should be 7 or 8 matzo balls.
Gently drop matzo balls into boiling water, reduce heat and cover for approximately 10 minutes.
Using a slotted spoon, remove matzo balls from water and add to soup. Simmer another 10 minutes.
Upon serving, finish with black pepper. Salt to taste.
Serves 4.
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