Cabin cooking: Matzo ball soup

Maddy and I fortify our company by scheduling frequent and systematic reviews and planning sessions. We took this to the next level by going on a three day retreat to the outskirts of Grantsburg, Wisconsin for an annual company check-in. Over three days, we took a holistic look at the company, we strategized for the next year, and we ate.

A snowy walk by a woodland creek.

Matzo balls in Ginger Turmeric Bone Broth with a crunchy salad flecked with toasted cashews and feta cheese.

As you can imagine, this thorough check-in was demanding and exhausting. We planned our menu knowing that we would be cooking in an unfamiliar kitchen and that our supplies and energy would be limited. Foreseeing the need for quick, healthful and delicious meals, we worked pre-mixed pantry items into the menu. At one meal, we followed the package instructions on a box of Manischewitz Matzo Ball Mix and spooned the hearty matzo balls into steaming Ginger Turmeric Bone Broth sprinkled with toasted coriander seeds and minced scallions.  We served this soup with a parsley and barley salad recipe from the Yotam Ottolenghi cookbook Jerusalem. (Here’s a link to the recipe online. Warning: it’s in the metric system! Buy the book. It’s amazing.)

Matzo ball soup is a late winter food. It’s a traditional Passover treat, tailored to the time of year when the sun stays out longer and burns brighter, yet sometimes touches a landscape covered in snow.

Food is a way that Maddy and I relate to each other. Sometimes we go all out, but it’s also nice to have go-to meals that aren’t elaborate or labor intensive. Soup and salad satisfies this need.

 

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