A Taste of Pennsylvania Cookbook

VEGETABLE DAYMatzo Ball Soupwith LemongrassSOUP:64 fl. oz. chicken stock1⁄2 stalk lemongrass, choppedfinely2 Tbsp. ginger2 tsp. garlic1⁄2 cup scallions1 Tbsp. soy sauce2 cups bok choy, greenschiffonadedMATZO BALLS:4 eggs1⁄4 cup canola oil1⁄2 cup seltzer water1 cup matzo meal1 tsp. kosher saltBlack pepper to taste1 tsp. ginger1 tsp. garlic, minced2 tsp. cilantro, mincedpresented by Mike DitchfieldChef Instructor, Pennsylvania College of TechnologyYields: 8 dinner portionsSoupCombine all ingredients except bok choy.Bring to a boil and simmer for 45 minutes.Add bok choy before serving.You may want to strain the soup after thematzo balls have been simmered in it priorto serving.Matzo ballsMix eggs, oil, and seltzer together. Addmatzo meal, salt, pepper, ginger, garlic andcilantro. Let stand for 10 minutes.Form into small balls by using wet hands orgloves and add to boiling soup. Simmer for30 minutes.DAIRYSPOT.COM HEALTHY TIPEggs are one of the best nutritionbargains in the grocery store. They’re agreat source of top quality protein withonly about 75 calories each. Today’seggs are lower in cholesterol (185 mg)and higher in vitamin D (41 IU).Eggs are also an abundant source of two naturalcompounds, lutein and zeaxanthin, that help protectagainst macular degeneration, the leading cause ofblindness in older adults. Store eggs in their originalcarton, in the coldest part of the refrigerator and forbest quality, use within 3–5 weeks of purchase.24WINE PAIRING Mazza Bare Bones White