Hungry Planet

There are so many good recipes for the home cook in this book but in the end I settled on the Sephardi Saffron Chicken Soup With Fragrant Matzo Balls. There are a few ideas that drew me to this recipe. I know for many Jewish people Matzo Ball Soup is a taste of home. Something they grew up with, something every Jewish mother has their own version of. For me it was something totally foreign and you know me, foreign is what I love. I have also of late had a penchant for broths and this soup has a stunning saffron tinted chicken broth that is about as desirable as food gets.

So here it is...

8 large chicken wings

8 pints cold water

2 large carrots

2 large celery sticks

1 parsnip

1 turnip

1 large white onion

1 rutabaga, peeled

2 bay leaves

1 small bunch cilantro

3 chicken bouillon cubes

salt

pepper

1 pinch saffron melted in 1 fl oz boiled water

Place the wings in a large saucepan. Pour in the water and bring to the boil. With a large spoon, skim off the scum from the top.

Add the rest of the ingredients except the saffron. Bring the soup to back to the boil and simmer for 2 hours with the lid on.

Remove from heat and discard all the vegetables, but keep the chicken wings to one side. Place back in the soup once the vegetables have been removed. Add the saffron to the chicken broth.

Leave to cool and refrigerate overnight.

When ready to use, remove the fat from the top of the soup (you can do this with a spoon or by laying a wad of kitchen paper over the top and removing it.

3/4 cup medium matzo meal

3/4 cup ground almonds

3 large eggs

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground ginger

1 tablespoon lemon juice

1/2 lemon rind, zested

1 small bunch cilantro (reserve 1 tablespoon to serve)

Mix all the ingredients to form the mixture but reserve 1 tablespoon of the cilantro. Place the mixture in the fridge for approximately 20 minutes.

Remove from the fridge. Wet your hands, take 1 teaspoon of mixture and roll into a ball. Carry on doing this with the rest of the mixture.

Fill a medium sized saucepan with boiling salted water. Transfer the matzo balls into the boiling water and continue cooking on a strong simmer for 20 minutes, turning occasionally.

Remove balls with a slotted spoon and leave to cool.

When ready to serve, heat the soup slowly with the matzo balls until piping hot. Serve 4 matzo balls per person and a sprinkle of chopped cilantro. 

If you would like to see more recipes from this book I recommend grabbing a copy here.

Originally posted on Thursday, 7 September 2017 by Tenele