Matzo Ball Minestrone
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
52
Sourness
36
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Milk680 g
Ground Chicken2 tbsps
Grated Parmesan1 cup
Onion (diced)1 cup
Tomato Sauce2 tsps
Oregano (dried)1
Salt1 cup
Matzo Meal2 tsps
Baking Powder2 tsps
Kosher Salt4 cup
Chicken Broth1 cup
Olive Oil1 cup
Carrot (diced)1 cup
Celery (diced)1 tbsp
Thyme Leaves (fresh)2 cups
Zucchini (diced)8 cups
Chicken Stock60 g
Basil Leaves (fresh)30 g
Pine Nut (toasted)1 tbsp
Lemon JuiceDirections:
1
For the meatballs: Preheat the oven to 400 degrees F
2
In a bowl, combine the bread and the milk and work with your hands until the mixture is a wet paste
3
Add the ground chicken, sausage, Parmesan, onion, tomato sauce, garlic, oregano, rosemary and eggs, and mix well
4
Make a test patty, cook and taste
5
Sprinkle the mixture with salt and pepper
6
Form 1-ounce meatballs and arrange on a sheet tray
7
Cook until the meatballs are completely cooked through, 15 to 20 minutes
8
For the matzo balls: In a bowl, combine the schmaltz and the eggs
9
Add the matzo meal, baking powder and salt, and mix well
10
Mix in 1/4 cup of the chicken broth and mix well
11
Cover and refrigerate until the mixture has set, least 1 hour
12
Form 12 to 16 balls out of the mix
13
Bring the remaining gallon of chicken broth to a simmer and drop the matzo balls in
14
Simmer until cooked through, 30 minutes
15
For the minestrone: In a pot, heat the oil
16
Add the carrots, celery and onions, and sweat
17
Add the garlic and thyme and saute for 1 minute
18
Add the zucchini and saute until the carrots are just tender
19
Add the stock, beans and tomatoes, and bring the soup to a boil
20
Reduce the heat to a simmer and cook the soup until all of the vegetables are tender, 30 to 40 minutes
21
Season with salt and pepper
22
For the pesto: In a food processor combine the basil, pine nuts, Parmesan, lemon juice, salt and garlic
23
Run the food processor, slowly add the oil and puree to a chunky paste
24
Season with salt and pepper
25
To serve, bring the soup to a simmer and add the meatballs and matzo balls
26
Ladle the soup, 2 meatballs and 1 matzo ball in each bowl
27
Spread some pesto on the crostini and balance on top of the matzo ball