SKILL LEVEL: Expert
PREP: 30 minutes
COOKING: 20 minutes
MAKES: 4 servings
PAIRS WELL WITH: White wine, a salad of crisp greens and fruit
SKILL LEVEL: Expert
PREP: 30 minutes
COOKING: 20 minutes
MAKES: 4 servings
PAIRS WELL WITH: White wine, a salad of crisp greens and fruit
Don’t fret if you can’t seem to hook that elusive golden carp—this recipe works just fine with any fish broth. Quick to make, this soup is flavorful and just the right amount of filling.
4 ounces matzo ball mix
32 ounces fish broth
2 shallots
1 /2 cup chopped carrots
1 to 2 cloves garlic, chopped
Several slices fresh ginger
1 egg
Several threads of saffron
Scallions, for garnish
1. Begin by making the matzo balls according to the directions on their packaging.
2. In a separate medium pot, combine the remaining ingredients except for the scallions. Whisk for about a minute to break up the egg, then bring up to a low simmer and cook for about 20 minutes. Remove from heat and strain through cheesecloth into a clean bowl, keeping only the broth and discarding the rest. Add the cooked matzo balls, and serve warm.