Review By Michelle Breier, April 9, 2014 | San Diego Union Tribune
Super soup for Passover Seder, or simply for soothing someone sick, starts with the brothBobby Flay’s Throwdown Matzo Ball Soup incorporates fresh herbs plus roasted jalapeños. — Eduardo Contreras / Food styling by Anita L. Arambula
If your Seder is with particularly festive or faithful family and friends, then the arrival of the main meal can take an hour or more. That makes matzo ball soup, a typical first course, a real blessing for growling stomachs. Matzo ball soup generally is chicken broth with dumplings made from matzo meal, eggs, seasoning and some sort of fat, usually oil or schmaltz, rendered chicken fat.
The secret to great matzo ball soup is in the broth, experts say.
“Matzo balls are secondary to the broth,” says Elan Akin, whose parents founded San Diego’s landmark Jewish deli-restaurant D.Z. Akin’s. “If you don’t have a good broth, the balls are going to soak up something not too exciting.” Read More