We had this for dinner last night, and there’s some leftover for lunch today. A great twist on two classics. I didn’t use as much hot spice as was called for, and I made a few other modifications.
Pho-like matzo ball soup (thanks to Mango&Tomato blog)
3 quarts water
6 chicken bouillon cubes
2 teaspoons sugar
1/4 teaspoon chili garlic sauce
1 teaspoon 5-spice powder
2 star anise
2″ piece of ginger, cut into a few pieces
1 box matzo ball mix, or my recipe
1 cup snow peas, halved
1 cup shredded cabbage
1 cup shredded carrots
Bring 3 quarts of water to boil with the bouillon cubes, sugar, chili sauce, 5-spice powder, cloves, anise, and ginger. (put the cloves, anise, and ginger into a big teaball or cheesecloth so you can easily remove it).
Meanwhile, prepare your matzo balls according to instructions. Let it sit in the fridge for 15 minutes.
Once the soup is boiling, form about 14 balls (wetting your hands with water does make this process easier), and drop the matzo balls into the soup, turn the heat down, cover, and cook for 30 minutes. Remove your teaball of spices.
Add the snow peas, cabbage, and carrots. Cook for 5 minutes more and serve. Makes 6 servings.