25/06/2021

THAILAND DAILY

NEWSPAPER / MAGAZINE / PUBLISHER

vegetarian-matzo-ball-soup-with-caramelized-cabbage

Vegetarian Matzo Ball Soup With Caramelized Cabbage

Matzo ball soup is typically a first course during Passover, consisting of matzo balls, chicken broth, and some carrots and celery. But this (vegetarian! dairy-free!) matzo ball soup is more than a starter (and might enter your rotation all year round). Instead of relying on store-bought vegetable broth, which can be hit or miss, the flavor foundation comes from cooked-down cabbage. Be patient—you want the cabbage to caramelize, not burn, and the lower and slower you go, the greater your reward. We recommend only heating as many cooked matzo balls in the soup as you’re going to eat and storing the leftover balls separately. Otherwise they may get waterlogged and fall apart.

Ingredients

6–8 servings

4

large eggs, beaten to blend

½

cup extra-virgin olive oil, divided, plus more for serving

¼

cup finely chopped chives, plus more for serving

tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more

tsp. freshly ground black pepper, divided, plus more

1

cup (120 g) matzo meal

1

small savoy or green cabbage (about 2 lb.), thinly sliced

1

medium onion, thinly sliced

4

garlic cloves, crushed

2

large leeks (about 1 lb.), white and pale green parts only, thinly sliced

8

oz. peanut or other very small potatoes, halved

½

cup (packed) coarsely chopped parsley, plus more for serving

1–2

tsp. fresh lemon juice

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