TR: Mazoh Ball Soup

As you may remember, a while ago I found myself very frustrated with the lack of good Jewish food here in San Francisco. After sampling multiple duds, I finally got fed up enough to make my own matzoh ball soup. Here is the TR!

I decided to use a recipe from what I deemed an authentic source- Sheila Rosenbaum’s “No Fail Floaters” from my New York Cookbook (I *love* that cookbook, and am determined to attempt just over 300 recipes from it).

This is also where I got the recipe for my soup stock, New York Penicillin, which apparently was served to the NYC Subway Guardian Angels for many years to keep their spirits up and hunger at bay while they were out helping others in the grime and dirt of the five borough subway systems.

New York Penicillin is a little labor intensive, but this “miracle cure” nutrient-loaded soup base helped me through enough colds to think it’s worth it. Give yourself about half a day to get through this baby (and, may I suggest even though we don’t have one- get yourself an immersion blender if you want to save yourself some time and scald burns).

Next I was off to the House of Bagels in the Richmond district and buy some Mazoh Meal. Despite all my kvetching that there is no good Jewish food in this godforsaken city, this place was legit! I learned about House of Bagels on Oy, Bay, where they assured me would have mazoh meal no matter what time of year.

The base of my matzoh balls:

Mixing up the mazoh meal, per Sheila’s directions. I think the biggest reason Sheila’s balls are “no fail” floaters is that her recipe calls for a TON of whipped up, separated eggs.

Forming the balls- delicate hands! Delicate! No “smooshing!” Keep those babies light and fluffy! Soft hands, SOFT HANDS!! Don’t pack ‘em like a meatball. These sentiments were running through my head the entire time, per everyone’s advice on TGR.

Here they are simmering in the pot! I need another big pot. My only other big pot was taken already cooking up the NY Penicillin for the soup base/broth.

Pat those babies down and flip em around so the ones of the top also absorb a bunch of the broth.

I roasted a turkey breast to go in the soup. I got this turkey breast free when I bought $100 worth of groceries at Luckys. I ADORE shopping at Luckys. Going there is like a super fun field trip!! When you are used to crappy, cramped NYC grocery stores with no selection, the wide and variety-filled aisles of Luckys are a DREAM.

Turkey soup base looking good. In it- parsnip, New York Penicillin base, carrots, celery, onions, half a can of leftover corn I had open already and some pasta shells.

Add those matzoh balls to the soup, and let’s eat!

Served with apple cider, makes a scrumptious and perfectly filling fall meal.

Add a little salt and pepper and DANG so good. Not even that hard to make, either! Who would have thought! These are totally going into the frequent file repertoire, to be pulled out whenever anyone I love could benefit from some “love in a bowl.”

iEl fín!