Golden Soup
Recipe By Brynie Greisman
- Cook & Prep: 3 h
- Serving: 8
-
Contains:
Ingredients (18)
Soup
Matzo Balls
Start Cooking
Prepare Soup
-
Put the beans in a five- to- six-quart pot. Fill the pot three-quarters full with water. Cook on a medium-high flame for one a half to two hours.
-
Add all the vegetables except for the mushrooms.
-
To add interest and vary the texture, shred some and cut the rest into small chunks. Bring to a boil.
-
Lower the flame, add seasoning, and boil gently for one hour.
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Just before the hour is up, add the mushrooms and cook a few more minutes.
Note:
For those on a really restricted sodium diet, you can rinse the mushrooms in a colander before adding them to the soup. Most canned veggies have a lot of salt.
Tip:
The beans could be prepared the day before serving, or in the morning.
Prepare Matzo Balls
-
In a bowl, mix together the eggs, oil, and water. Add black pepper.
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Add matzo meal until the batter holds together; don’t make it too thick or the balls will become too hard.
-
Let the batter sit for one hour either on the counter or in the fridge.
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Form small balls and drop into the soup.
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Cook for half an hour.
Credits
Photography: Daniel Lailah.
Styling: Michal Leibowitz.
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