Nothing says Passover like a good bowl of matzo ball soup. The Jewish holiday begins this Saturday morning and celebrates the Biblical story of the Exodus, or freeing of Hebrew slaves from Egypt. Matzo represents the unleavened bread the Jews ate while fleeing Egypt. My Catholic family will celebrate with this dish to acknowledge our common roots in biblical history. In my recipe, I use Canada Goose instead of the traditional chicken. I also substitute Chickpea flour for Matzo meal because it is a common substitute in the Persian version called Gondi. But also because North Dakota is the fourth largest producer of chickpeas in the U.S.
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Canada Goose GondiCourse: Wild Recipes
1 lbs ground goose meat (breast/leg/thigh)
1 large onion, liquefied in a blender or very finely diced
2 tbsp minced garlic
1 tbsp salt
1 tsp each turmeric, cardamon, black pepper
1 cup chickpea flour or matzo meal
12 cups chicken broth
2 15 oz cans chickpeas (garbanzo beans)
- Mix all ingredients, except for chicken broth and chickpeas, in large bowl. Form 24 golf ball sized meatballs. *Remember, the turmeric will stain, so I recommend using disposable rubber gloves on your hands.
- Please note, before you proceed to step #3 – If you are serving four or less people, consider saving and freezing half of the meatballs for another meal, and using only 8 cups chicken broth.
- In a large pot, bring 12 cups chicken broth to a simmer over medium heat. Place meatballs in the broth and simmer for 20 minutes.
- Next add 2 cans of chickpeas with liquid to pot, gently stir so you don’t break the meatballs, and simmer for another 20 minutes.
- When ready to serve, ladle broth in a bowl with 2 or 3 meatballs per person. Enjoy!