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Home >> recipes >> Swiss Chard and Tomato Soup with Matzo Balls
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Swiss Chard and Tomato Soup with Matzo Balls

Inspired by North African couscous soup, this is one of our family favorites. To make it even more substantial and multi-ethnic, I serve the soup with matzo balls.
 

Ingredients (serves 10)
  • 2 large onions, chopped
  • olive oil for frying
  • 4 carrots, diced
  • 3 potatoes, diced
  • 4 stalks celery, diced
  • 1 tablespoon paprika
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons tomato paste
  • 8 cups clear chicken broth (or stock)
  • 1 large bunch Swiss chard (leaves chopped coarsely, stalks – chopped finely)
  • 1 tablespoon hawaiij spice mix
  • salt and pepper to taste
  • 1/4 cup fresh lemon juice
  • For the matzo balls:
  • 4 eggs
  • 2 tablespoons oil
  • 1/2 sparkling water (or club soda)
  • 1 cup matzo meal
  • 2 cloves garlic, minced
  • 2 tablespoons cilantro, chopped
  • salt and pepper to taste
     
  1. Prepare the soup: In a large pot sauté onions until golden.
  2. Add carrots, potatoes and celery, and sauté briefly. Season with paprika, cayenne pepper, tomato paste and 1 cup of the chicken broth. Cook for 10 minutes, stirring occasionally.
  3. Add the Swiss Chard and the remaining 7 cups of broth and bring to a boil. Season with hawaiij, salt and pepper and cook for about 40 minutes until vegetables are tender. Taste and adjust seasoning
  4. While the soup is cooking, make the matzo balls: mix all the ingredients into a smooth batter and refrigerate for 30 minutes.
  5. Using 2 spoons or wet hands, make balls the size of large cherries and slide into the simmering soup. Cook for 10-15 minutes.
  6. Before serving, squeeze some lemon juice and adjust seasoning. All soups taste better the next day, and this one is no exception. 
 
 Swiss Chard (Photo: Istockphoto)
 
 
 
 




 


 

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