Not your Bubbe’s matzo ball soup, that’s for sure! A cheesy, creamy broth with chunks of tender potatoes and carrots and light fluffy matzo dumplings. Matzo Ball Potato Chowder is here! Yayy.
So this is not a totally new recipe. I’m sort of cheating. But it’s all for you! I swear. It’s from our 4 Bloggers Dish e-cookbook from last Passover. Yes, ma’am. If you didn’t hear the news, some of my bloggy friends and I got together last year and put together a book with tons of great Passover recipes, freezer tips, prep-ahead guide and did I mention great recipes?? Recipes like Zucchini Fries with Horseradish Aioli, French Onion Soup with Cheesy Matzah Crackers, Veal Osso Buco, Pan Seared Tuna with Lime & Ginger and this Matzo Ball Potato Chowder!!!! Don’t those sound good? We put a lot of hard work into this book, but I think it was worth it. And because I love you (it’s true) I’m giving you this chowda recipe as a sneak preview. You can get your copy here if you like!
Wouldn’t this be fun for a vegetarian Seder? I don’t even think I’d miss the brisket if there was all this cheese! Cheeeeese.
Also, make sure not to over mix the matzo mixture. That leads to tough, dense balls! And no one wants that. Mmm hmm.
BTW I used my new OXO 5 Qt Casserole to cook the balls. I love the clear cover so you can see those balls a-simmering, and the handles didn’t get hot. Win again!
Top your chowder with more cheese. I mean don’t you just want to swim around in this bowl of goodness??? Is that weird? Didn’t think so.
Cheeeseee! OMG pair this with a matzah pizza for a killer lunch combo, right?? Right.
- For matzo balls:
- 6 eggs
- ¼ cup plus 2 tablespoons olive oil or schmaltz
- ¼ cup plus 2 tablespoons seltzer
- 1½ cups matzo meal
- ¼ cup grated onion, dried well
- ½ teaspoon baking powder (this gives you light and fluffy balls. Add more up to 1 teaspoon for even lighter balls)
- ¼ teaspoon salt (or ½ teaspoon if using oil or unsalted schmaltz)
- ¼ teaspoon black pepper
- ½ cup cheddar cheese, shredded
- 2 quarts water or vegetable broth
- For chowder:
- 4 tablespoons extra virgin olive oil
- 1 large white onion, diced
- 1 cup carrots, washed, peeled and diced
- 1 cup celery, diced
- ½ cup dry white wine
- 2 quarts vegetable stock (homemade or store-bought)
- 2 pounds russet potatoes (about 2 potatoes), washed, peeled and diced into ½ inch cubes. Set in water until using to keep from turning brown.
- 1½ cups half and half
- Kosher salt and black pepper to taste
- Pinch cayenne
- ½ cup cheddar cheese, shredded or more to taste
- ¼ cup fresh parsley, minced
- First, make your matzo balls. In a medium bowl, whisk ½ cup stock with the eggs. Then whisk in matzo meal, baking powder, onion, schmaltz, salt, pepper and cheese. Refrigerate the batter for at least 30 minutes.
- When ready to cook, bring 2 quarts of vegetable broth or water to a boil in a large, wide stockpot and lower to a simmer. Form the batter into 12 1 to 1½ inch balls. Place balls in the broth, cover, and simmer for 45 minutes until matzo balls puff up and are cooked through.
- Meanwhile, in a large 4-quart stockpot heat the olive oil over medium heat. Add the onion, carrots and celery and sauté until onions are translucent and carrots and celery soft, about 7 minutes. Then add in white wine to deglaze while stirring. Mix in stock and bring to a simmer.
- Add potatoes and simmer for 15 minutes until fork tender. Pour in half and half and matzo balls and bring back to a simmer.
- Season with cayenne and salt and pepper to taste (depending on how salty your stock is). Divide into four bowls and top with shredded cheese and parsley.
I received this OXO product as part of their blogger program, but all opinions are mine. Thanks for supporting WJWE. Jew rock!