Zuppa di matzoh-spaetzle con ceci e spinaci
Well, the plan was to have matzoh-spaetzle soup for supper...and since I didn't feel like fooling around with any more dishes than I had to, the veggie was going to be spinach stirred right into the soup. The main course was going to be... um... er... Damn; we already had the chicken Thursday night, didn't we...
"Amante? What protein did we plan for tonight?"
"Um...we didn't?"
"Well, how about if I dump a can of chickpeas into the soup?"
"Fine by me!"
So.
Zuppa di matzoh-spaetzle con ceci e spinaci
2 eggs
2 Tbsp. schmaltz (rendered chicken fat) or oil
1 tsp. salt [I usually use chicken bouillon]
1/2 cup matzoh meal
seasonings [optional; I usually add garlic powder, parsley, and chives]
2 Tbsp. broth or water
1-1/2 quarts chicken broth (48 oz. can)
1 can chickpeas, undrained [I used a large one (1 lb. 13 oz. / 822 g.), but I think a regular 1 lb. can might have done better]
1/4 to 1/2 lb. baby spinach leaves (if you use mature spinach, chop the stems and tear the leaves into smaller pieces)
Gently beat eggs, stir in schmaltz, then meal and any seasonings. Add 2 Tbsp. broth or water and stir until the mixture is a uniform texture. Set aside for about 15 minutes, to allow meal to soak up liquid thoroughly.
Meanwhile, in a large pot (3 to 4 qt.), combine remaining chicken broth and the undrained can of chickpeas, and heat to boiling.
Using the large holes of a grater (or a real spaetzle press if you're lucky enough to have one), "shred" the matzoh mixture into the boiling broth. Try to do this as quickly as you can so you won't steam your fingers too badly.
The matzoh-spaetzle are done when they float to the top. Once that happens, add the spinach by handfuls, stirring as you go, and allow to wilt. Remove from heat.
Serve topped with grated parmesan cheese and freshly-ground pepper if you like.
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"Amante? What protein did we plan for tonight?"
"Um...we didn't?"
"Well, how about if I dump a can of chickpeas into the soup?"
"Fine by me!"
So.
Zuppa di matzoh-spaetzle con ceci e spinaci
2 eggs
2 Tbsp. schmaltz (rendered chicken fat) or oil
1 tsp. salt [I usually use chicken bouillon]
1/2 cup matzoh meal
seasonings [optional; I usually add garlic powder, parsley, and chives]
2 Tbsp. broth or water
1-1/2 quarts chicken broth (48 oz. can)
1 can chickpeas, undrained [I used a large one (1 lb. 13 oz. / 822 g.), but I think a regular 1 lb. can might have done better]
1/4 to 1/2 lb. baby spinach leaves (if you use mature spinach, chop the stems and tear the leaves into smaller pieces)
Gently beat eggs, stir in schmaltz, then meal and any seasonings. Add 2 Tbsp. broth or water and stir until the mixture is a uniform texture. Set aside for about 15 minutes, to allow meal to soak up liquid thoroughly.
Meanwhile, in a large pot (3 to 4 qt.), combine remaining chicken broth and the undrained can of chickpeas, and heat to boiling.
Using the large holes of a grater (or a real spaetzle press if you're lucky enough to have one), "shred" the matzoh mixture into the boiling broth. Try to do this as quickly as you can so you won't steam your fingers too badly.
The matzoh-spaetzle are done when they float to the top. Once that happens, add the spinach by handfuls, stirring as you go, and allow to wilt. Remove from heat.
Serve topped with grated parmesan cheese and freshly-ground pepper if you like.
Crossposted from http://montuos.dreamwidth.org/657565.html ;
comments on original post. If you do not have a Dreamwidth ID and you want to read comments on protected posts there, you can log in with OpenID using your LJ ID. Also, I have 17 Dreamwidth invite codes if you want one.