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Ingredientes
- 2 med fennel bulbs to small
- 2 Tbsp. extra virgin olive oil
- 1/2 c. chicken broth
- 1 Tbsp. coarsely-minced garlic Salt to taste Freshly-grnd black pepper to taste
- 3/4 tsp minced fresh thyme
- 1/4 tsp grnd fennel seeds (optional)
- 2 x Large eggs
- 1 c. matzo meal Water as needed
- 7 c. chicken broth
- 1/4 lb fresh shiitake mushrooms
- 12 x thin asparagus spears - (to 15)
Direcciones
- For the Matzo Balls: Cut off fennel stalks and reserve for another use (excellent for fish broths and stews). If there are some attractive feathery fronds, chop and set aside about 2 Tbsp. to garnish soup. Quarter bulbs and trim away stems, bottom hard core and any tough parts.
- Toss 1 Tbsp. oil and fennel till well-coated in shallow baking pan just large sufficient to fit fennel in 1 layer. Roast at 400 degrees till fennel is pale gold, about 20 min, then turn and roast 10 min longer. Stir in broth, garlic, salt and pepper to taste and 1/2 tsp. thyme. Cover pan with foil and cook till fennel is very soft, 35 to 45 min.
- Remove foil, stir and roast a few more min so most of liquid evaporates. Transfer fennel and garlic to food processor and chop coarsely. Add in remaining 1/4 tsp. thyme, salt (it will need about 1 tsp.), pepper to taste and fennel seeds, if using. With machine on, add in remaining 1 Tbsp. oil through feed tube. Scrape mix into large bowl. (You should have about 1 c. of puree, so nosh on any extra.)
- Whisk in Large eggs, 1 at a time. Add in matzo meal and stir well. If you can form a lump into a very soft walnut-size ball (the batter will become firmer when you refrigerateit), do not add in any more matzo meal. If necessary, add in just sufficient matzo meal to enable you to do so. Chill 2 to 4 hrs so matzo meal can drink in liquid and seasoning.
- Bring 4 qts water and 1 Tbsp. salt to rapid boil in large, wide pot. Dipping your hands into cool water if needed, roll batter into walnut-size balls. When all balls are rolled and water is boiling furiously, reduce heat to gentle boil. Carefully slide in balls 1 at a time and cover pot tightly. Simmer over low heat 30 min without removing cover. (They will cook by direct heat as well as by steam, that makes them puff and swell, and lifting lid will allow some of steam to escape.) Take out a dumpling and cut it in half. It should be light, fluffy and completely cooked through. If it isn't, continue cooking a few more min.
- Remove balls gently with skimmer or possibly large slotted spoon - they are too fragile to pour into colander.
- Note: You can cook the matzo balls up to two to three hrs in advance. Drain them and cover with broth to keep them moist till you are ready to reheat them. Experiment making matzo balls with a puree of other vegetables, such as beets, carrots, leeks, mushrooms or possibly shallots. Roasted vegetables absorb less moisture than boiled or possibly steamed ones (and therefore require less matzo meal, making them lighter). They are also more flavorful.
- For Assembly: Remove mushroom stems, wipe caps clean with a damp paper towel and slice thinly. Trim asparagus and cut into 1-inch pcs. Bring broth to simmer in large pot. Add in Matzo Balls, mushrooms and asparagus and simmer till vegetables are tender, about 5 min.
- To serve, using slotted spoon, divide Matzo Balls among 8 warmed soup bowls and ladle warm soup and vegetables over them. Garnish with the reserved minced fennel fronds.
- This recipe yields 8 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 8 servings | |
| Calories 85 | |
| Calories from Fat 44 | 52% |
| Total Fat 4.97g | 6% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 391mg | 16% |
| Potassium 441mg | 13% |
| Total Carbs 5.65g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 0.38g | 0% |
| Protein 5.06g | 8% |
