Being kosher for Passover is much easier when you have more than matzah brei and maztoh pizza for alternate foods. Here is a new take on Matzo Ball Soup. This lemon grass broth uses coconut cream for depth and lime juice for extra brightness. The sauteed veggies add a crunch and it might become part of your regular repertoire for entertaining.
For the Matzo Balls:
Your Favorite Matzo Ball Recipe PLUS
3 tbsp finely grated ginger
For the broth:
1/2 yellow onion, diced
2 carrots, diced
2 stalks celery, diced
1 8oz can coconut cream
2 three inch pieces of lemon grass, scored*
1/2 cup lime juice
5 cups broth (I use a home made vegetable broth. Chicken broth is fine too)
1 bird chili, scored
1 tsp Spanish smoked paprika
Salt and Pepper to taste
1 cup finely shredded cabbage
1/2 yellow onion, chopped
1/2 bulb fennel, chopped
1/2 cup cilantro, diced
4 tbsp sesame oil*
1 tsp salt
1. Prepare Matzo Ball recipe with ginger. Cover and place in fridge to chill.
2. Dice Veggies. Set aside veggies for broth.
3. Heat and coat bottom of stock pot in a film of sesame oil.
4. Saute onion, celery and carrot, salt as you go.
5. When onions are translucent, add bird pepper, lemon grass and paprika.
6. Add coconut cream first -- allow fat to dissolve before adding broth.
7. Shape matzo balls. I like them small for this soup -- maybe an inch in diameter.
8. I know some people like to cook their Matzo Balls separately, but I just add them to my boiling broth.
9. While they cook, coat bottom of hot saute pan in oil and add onions, cabbage and fennel. Saute til caramelized.
10. Add fresh lime juice to broth and garnish with sauteed veggies and cilantro. Should serve 6-8 people.
*You can substitude this for 2 tbsp lemon grass paste.
**You can also use peanut, sunflower, safflower, coconut or vegetable oil. I would avoid olive oil for this particular recipe.