The Queen Issue (v. 17)

MATZO BALL SOUP
Spring is a time of rebirth, a time of change, new
colors, new weather, new vibes. Newness and
change can be uncomfortable but they can also be
so, so great. If you’ve been around for awhile you
might know that many of my recipes in this space
are relatively easy, uncomplicated, to the point and
often involve a cocktail. It’s my comfort zone, not
venturing to far from what feels safe. But this issue
is called the Queen Issue, and part of our task as contributors
was to think, create, share something that
“projected confidence through bold colors with a
touch of softness.”
So, I tried something new. It has more ingredients,
more steps, more time but the reward is just
so sweet. My favorite soup (of all time) is matzo
ball soup. Yes really, it’s my total favorite, we’ve
been all over NYC trying the best ones. I have a
favorite place in Brooklyn but it’s so perfect I think
I’ll keep it a secret. Anyway, back to the soup and
this project. I was thrilled to get the opportunity to
work and collaborate with Katelyn Hilburn from
Madre Foods, here in Santa Fe. I’ve known Katelyn
for a few years but just as a passerby really. My first
meeting with her and 1905 was just, honestly so
soul sparking to me. To see her passion, her presence
and her product blew me away and made me
happy all at once. It’s no surprise that someone who
is making such wholesome cups of warm goodness
is so warm, and bright herself.
It’s because of this inspiring meeting I wanted
to branch out for both Madre Foods and for 1905
and try something harder. So, it’s my first attempt
at “Matzo” Ball Soup. Matzo is used lightly here
because this recipe is gluten free and is made by
combining ground turkey and garbanzo bean flour.
Me being the matzo ball soup conosurer I am, I
ate up my cookbooks trying to pull on old world
inspiration but some modern twists on making sure
I was making this gluten free. To be honest, when I
made the “matzo” ball mixture, I thought I had for
sure failed, but in the end I didn’t, it turned out so
delicious, it had a complex flavour that was pretty
perfect. If you haven’t cooked with bone broth before,
you’re missing out. It adds so much to soups,
that stocks just can’t - it creates this ultra satisfying,
creamy, umami flavour.
I’m hoping this spring I continue to find more
time to be, to create, to take the time to do hard things,
this recipe proved to me that the risk can sometime be
so delicious.
I hope you try it and if you do, be sure to pick
up some Marrow broth from Madre Foods - it’s just
a match made in heaven for this recipe.