Dinner

By Nils Noren | April 16, 2014

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Photo by Miss Coco

 

Try this creative twist on a Jewish tradition.

Broth
  • 1 tsp olive oil
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 2 cloves garlic, diced
  • 1 onion, diced
  • 1 1/2 qt chicken stock
  • 5 lime leaves
  • 1 tsp ginger,grated
  • 1 or 2 bird's eye chilis
  • 5 cherry tomatoes, halved
  • fresh ground black pepper
  • kosher salt
Matzoh Balls
  • 4 large eggs
  • 3 tbsp shallot or onion, grated
  • 1 small clove garlic, finely grated
  • 1 tsp lime zest, finely grated
  • 1/4 tsp ground ginger
  • 1 tbsp fresh dill finely chopped
  • 1 tsp chili, chopped
  • 1 cup matzoh meal
  • kosher salt

Directions

Make the broth:
In a large pot, heat the olive oil on medium heat. Add the celery, carrots, garlic and onion and sweat until soft and onions are translucent. Add chicken stock, ginger, lime leaves and chilis. Cook for about 15 minutes on medium heat until the liquid is reduced to 1 quart. Add Cherry tomatoes, fresh ground black pepper and kosher salt to taste.

Make the matzo balls:
Whisk the eggs and 1 tablespoon butter in a small bowl. Stir in the shallot, garlic, lime zest, ginger, dill, chili, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 6 hours.
Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.

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