There may be no better comfort food for cool weather than homemade matzo ball soup. If you're ready to take your soup game to the next level and save some money in the process, try your hand at stuffed matzos. Reserved vegetables and chicken bits from the broth pot are seasoned to make extra delicious and healthier matzos. Freeze leftover broth and matzos for a quick supper for when you're feeling short on time. Defrosting homemade frozen meals and prepped ingredients in the refrigerator 1-2 days in advance is a great way to plan ahead and save on energy bills.
4 large eggs, beaten
1/4 cup seltzer or whey
1/4 cup Schmaltz (rendered chicken fat) or grapeseed/canola/sunflower oil
1 cup matzo meal, whole wheat if you like
1/8 to 1 teaspoon baking powder
1 teaspoon kosher salt
freshly ground black pepper
4 tbsp. chopped herbs: parsley, dill, parsley, carrot tops (reserve 1tbsp. for garnish)
1 yellow onion (chopped)
Matzo Stuffing Mix:
reserved vegetables from the broth: celery, carrot, onion, garlic, fennel, etc)
1 tsp. Berbere spice blend
⅔ c. reserved chicken meat and a bit of skin from the soup bones
1 qt. homemade chicken broth
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.