Matzo ball soup is a traditional Ashkenazi (Eastern European) soup that we refer to as Jewish penicillin.
The key to matzo balls that don’t taste like toenail balls is loooottttssss of olive oil.
But in the spirit of soup, and because no one wants another matzo ball recipe, this post is just an ode to soup because ☝🏼
🥣 every culture has a soup – soup satisfies many sensory and nutrition needs
🥣 soup provided a haven for foods imperiled – veggies and starches and grains on the cusp of death can be saved by soups!
🥣 soups help expensive proteins stretch into satisfying portions
🥣 broth is not ~magic~ but it’s hydrating like any other liquid and is a vehicle for flavors like onions + garlic + other herbs and all herbs are plants and all plants have merit so soup is salad? I am Hippocrates.
🥣 endless flavor algorithms exist for soups. Pick your protein your plant and your starch / grain. Pick your herbs. Hhhhherbs with an English accent.
🥣 soup is a one pot one family meal that shuts up all complaining mammals in the house when they whine, WHAT’S FOR DINNERRRRR!!
My fav soups:
Aji aco 🇨🇴
Asparagus
Squash
Tomato bisque
Mushroom barley
Split pea
Carne de res
Cazuela
Lentil
Navy bean
Drinking the sauce from Indian restaurants and Thai restaurants as a soup.
I actually don’t like chili (I don’t love cumin’s odor!!) and my husband once committed attempted 3rd degree womanslaughter by getting into my first trimester pregnant bed home from Shabbat reeking of melouhieh soup and one forgives but never forgives errrrr forgets
Add a soup to your weekly dinner rotation for a meal that is FUN and FUNctional.
Image via foodandwine.com