Matzo ball soup with black garlic from Zahav: A World of Israeli Cooking (page 174) by Michael Solomonov and Steven Cook

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Notes about this recipe

  • Rinshin on May 25, 2022

    For this style of chicken soups I do not normally use recipes and go with my taste and whatever flavor of the day I want to coax out. But, I was intrigued with his use of black garlic in the soup and used it along with dried maetake mushrooms I had on hand. Although I made this soup using store bought rotisserie chicken carcass, the flavor was excellent. The matzo balls were indeed not dense. Instead of cinnamon, added nutmeg in mine along with small amount of seltzer water. The soup has a sweeter note from black garlic and darker in color than regular chicken soups. Photo added.

  • Dannausc on June 20, 2019

    Fairly quick and easy. Pretty decent. Flavorful broth. Maybe the first time I’d made matzo balls. They turned out pretty good.

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