Posts Tagged ‘Soup’

Cooked Pumpkin Sage Matzo Ball & uncooked Pumpkin Sage Matzo Ball.. they grow!

Last night it was a chilly sixty- seven degrees here in Sunny South Florida.  It was cold enough to wear a sweater… and even socks!  This is the kind of weather that calls for a bowl of soup and homemade bread.  I thought hummm how about a nice fall flavored soup:)  That is how I came up with the Pumpkin Sage Matzo Balls.  I had the pumpkin left from some pumpkin cake that I had made earlier this week.  There was extra sage from the brown butter sage sauce that I made a few days ago.  So, why not the lovely fall flavors of pumpkin & sage in an all too familiar matzo ball?  Turns out this was a delicious combination!  My fellow loved it:)

Pumpkin Sage Matzo Balls

(makes about 12 golf sized Pumpkin Sage Matzo Balls)

Formula for Pumpkin Sage Matzo Balls

  • 2 cage free omega three eggs
  • 1 Tablespoon extra virgin olive oil + more for coating
  • 1/2 cup unsalted matzo meal
  • 1 teaspoon baking powder
  • 1 Tablespoon scallion (green part only, sliced very thin)
  • 2 1/2 Tablespoons pumpkin puree (not pumpkin pie filling… make sure to read the can .. in a hurry I have picked up the wrong one:)
  • 1  teaspoon fine Pink Himalayan sea salt
  • 1/4 tsp freshly ground pepper
  • 1 Tablespoon FRESH  sage leaves, very thin chiffonade

    Fresh Sage really brings out the lovely fall flavor of these Pumpkin Sage Matzo Balls


In a medium bowl, whisk together eggs, salt, pepper,pumpkin,  and the 1 Tablespoon Extra Virgin Olive Oil.

When thoroughly combined add the sage & scallions, stir to combine.

Then add the matzo meal & baking powder.  Stir well with a spoon to combine.

Keep the matzo batter in the same bowl; cover the bowl with cling film and set in the refrigerator for at least 30 minutes.

Meanwhile, start the cooking water for your Pumpkin Sage Matzo Balls.  Fill a large stock pot with cold water, set on top of a burner on high and bring to a boil.

Then prepare a plate to place the Pumpkin Sage Matzo Balls on until you are ready to place them in the water.  Squirt a little extra virgin olive oil on the bottom of a plate , this should look like a drizzle not a flood of olive oil:)

Once the Pumpkin Sage Matzo Balls have been in the refrigerator for about 30 minutes, take them out and shape them.  Oil your hands, by rubbing them on the plate you just oiled.  Then roll into 12 balls the size of half of a golf ball… I like this size matzo ball:)  Basically, whatever size you make the matzo ball once cooked it will be twice the size it started:)

Pumpkin Sage Matzo Balls rolled and ready to be cooked

Make sure you water is at a roaring boil, then carefully place all the matzo balls into the boiling water. ( Do not crowd them in the pot, leave enough room for them to double in size, if you doubled the recipe you will have to make 2 batches or if you have a small pot make 2 batches… they need room to grow.)  Cover tightly with a lid.  THEN DON’T PEAK!!!  Turn heat down to very low and let Pumpkin Sage Matzo Balls cook for 35 minutes.. (NO PEAKING)

Pumpkin Sage Matzo Balls cooking… I like using a glass lid.. then I can see what is happening:) Remember… if you have a metal lid.. DO NOT PEAK…:)

Now, you can take the lid off and try one.  Cut it in half, to make sure the center is all the way cooked.  It if is not cooked, cover the pot and cook for another 5 minutes.. this size matzo ball should cook in about 35-40 minutes.

Once Pumpkin Sage Matzo Balls are cooked take out of the cooking water… from here you can place into broth and serve, or place in broth and refrigerate or place on an oiled plate and freeze once hard remove and place in a vacuum seal bag or a freezer bag and save for next time you have a nice broth:)

Pumpkin Sage Matzo Ball.. ready to eat:)

Have a Safe Halloween:)

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