Grandma's Matzo Ball Soup
Our HR Generalist Daniele, shares her grandmother's classic soup recipe.
1 cup matzo meal
2 tsp salt
2 tbsp club soda/seltzer
2 tbsp oil
Start by beating the eggs well. Then, mix in the matzo meal and salt. Add club soda. Refrigerate for 1 hour.
Boil a large pot of water and add a drop of oil. Once the water has boiled, wet your hands with cold water to form balls from the matzo mixture, and drop them gently into the boiling water. When the water starts to boil again, turn it down to a simmer. Cover and let cook for one hour.
Then, make your favorite basic chicken soup, or a brothy veggie soup if you are vegetarian. My favorite chicken soup recipe is from Smitten Kitchen. Or, feel free to use any brothy soup your heart desires! Once the soup is ready, add in these matzo balls instead of noodles. Just make sure to cook the matzo balls for a few minutes extra with the soup before it’s served. If you are short on prep time, try making the matzo balls a day ahead.
I love this recipe because it was passed down from my grandma to my mom and now to me. My grandma was such a fabulous outgoing woman and this was one of her signature dishes. It’s like a bowl of comforting goodness. When it’s cold outside there’s nothing better than getting cozy with a bowl of delicious soup.
Arroz Con Pollo
Rice and Chicken
Luz, Styling Training Manager shares her recipe for Arroz Con Pollo.
5 strips of bacon
8 chicken thighs (I prefer boneless, skinless but bone-in, skin-on is the traditional way)
Salt, Pepper, Ground Cumin, 2 tablespoons of lime juice
Olive oil for sautéing
2 cups white onions, chopped
2 cups green bell peppers, chopped
5 garlic cloves, mashed
3.5 cups chicken broth
1 (12oz) bottle of beer (I prefer Pacifico, Stella, or any pilsner-style beer)
1 8oz can of tomato sauce
1 teaspoon Bijol Powder
1-2 dried bay leaves
2 teaspoons dried oregano
1 teaspoon ground cumin
1/4 cup olive stuffed with pimentos, chopped
1.5 teaspoons salt
3.5 cups parboiled rice
In a large Caldero (dutch oven), sauté the bacon over low heat to render out the fat – about 10 minutes.
Season the chicken thighs with salt, pepper, a little cumin, and lime juice.
Once the fat is released, remove the bacon and increase the heat to medium-high. Add in the chicken, brown both sides, and remove from pot.
Add a little olive oil to the same pot and sauté the onion and green peppers until the onions become translucent. At this point, add the garlic and cook for another minute or two.
Add the chicken broth, beer, browned chicken thighs, tomato sauce, bijol, bay leaf, oregano, cumin, salt, pepper, and olives to the pot. You can even chop the bacon and add it in as well. Bring to a boil uncovered.
Once the pot comes to a boil, rinse the rice and stir it in. When enough liquid has evaporated, the rice will start to become visible. Bring the heat to low, cover, and simmer until the rice is fully cooked and not soupy.
Stir the rice and serve with fried maduros (ripe plantains).
I love arroz con pollo because it reminds me of home. Growing up in Miami, Fl in a Dominican-Cuban household, my mom always cooked meals from both cultures. It was important to her to teach me about my roots. I didn’t fully appreciate it then, but I certainly do now.
My husband Kevin who is Haitian-Cuban and I love cooking Caribbean food because it helps us stay connected to where we are from now that we live in Texas. And nothing says the holidays like Coquito which is a coconut-rum drink served during the holidays in the Caribbean.
A stew recipe from Styling Lead Carly that keeps the family coming back for more.
2, 1 ounce packages dry onion soup mix
1/2 tsp paprika
2 pounds lean beef stew meat cut up into bite size pieces
5 medium potatoes peeled and diced
2 to 3 cups baby carrots
1 small yellow onion chopped
2, 10 ounces each cans cream of celery soup
1 cup ketchup
In a large plastic bag, combine the dry onion soup mix and paprika. Add the meat to the bag and shake to coat meat with the seasoning mixture. Once meat is coated, spread evenly in a greased 7 quart crock pot.
Cover the meat evenly with diced potatoes, carrots and onion.
Mix the cream of celery soup and ketchup in a small bowl. Pour mixture over the meat and vegetables.
Cover the crock pot and cook on low heat for 8 hours or until the meat is cooked through and vegetables are tender.
Stir to combine ingredients then serve!
We used to eat this every Christmas Eve at my grandmother’s house. She is no longer with us so it is even more special when my family carries on this tradition and laughs at memories of her trying to make us all get seconds and thirds.
Stay tuned for more great recipes as we share team Dia’s holiday favorites throughout the season! We hope these recipes will spark joy around your dinner table too.
*Main Photo Credit: Stylist Jaclyn Glass