Community Corner

Princeton University Student Crowned 'King of Kosher'

Mod Matzo Ball Soup took home the top prize in the 6th Annual Manischewitz Cook-Off.

 

Princeton University student, Eric Silberman, 20, has been crowned the Grand Prize Winner in the 6th Annual Manischewitz Cook-Off. As the newly crowned “King of Kosher” for his “’Mod’ Matzo Ball Soup” Eric, 20, took home the grand prize of $25,000 including new Maytag appliances, a trophy, cash prize, trip to New York and more. 

Silberman is from Lincolnwood, Ill, just outside of Chicago. He is very close with his family and they all love cooking, often having mini cooking competitions when they’re all home. He was raised Modern Orthodox, keeps Kosher, and also enjoys playing piano and the oboe, creative writing, volunteering, and participating in campus activities at school. Growing up, he had Matzo ball soup every Shabbat and now, as an adult, making the matzo balls is his job whenever he is home. For his Cook-Off entry, ’Mod’ Matzo Ball Soup, he thought it would be fun to modernize the traditional soup recipe and use vegetable broth, cook the matzo balls in the soup, and add roasted vegetables. His favorite Manischewitz product is the Matzo Ball Mix.

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Out of thousands of entries, five finalists earned the all-expense paid trip to New York City to compete in the live Cook-Off.  The finalists were selected by an expert panel of judges, using the following criteria: taste, 50 percent; ease of preparation, 25 percent; creativity, and originality, 25 percent.

The five contestants competed in the live Cook-Off at The JCC In Manhattan on Wednesday, March 28, in front of hundreds of guests and  panel of judges led by Food Network Host and Chef Claire Robinson.

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The finalists were challenged to prepare family-friendly recipes incorporating one of the Manischewitz All-Natural broth flavors including Vegetable, Beef, Chicken and Reduced-Sodium Chicken.

“I am thrilled to be named the Manischewitz Cook-Off winner.” said Eric Silberman, Grand Prize Winner.  “I have loved Matzo Ball Soup my whole life, and now, for it to have made me a ‘cooking champion’ I am so excited!”

 

Here is Silberman's winning recipe:

 

“Mod” Matzo Ball Soup

Serves 6

 

Ingredients:

  • 6 medium carrots, sliced into 1-inch pieces
  • 2 medium turnips, peeled, cut into 1-inch cubes
  • 1 large onion, diced
  • 4 Tbsp vegetable oil, divided
  • 1 box Manischewitz Matzo Ball Mix (reduced sodium)
  • 2 large eggs
  • ½ tsp. ground cumin + pinch
  • 14.5 oz. can diced tomatoes (unflavored)
  • 6 cups Manischewitz All Natural Vegetable Broth
  • Kosher salt
  • Freshly ground black pepper

Preparation:

  1. Preheat oven to 450 degrees F. Place carrots, turnips and onion in mixing bowl. Toss well with 2 Tbsp. vegetable oil, a pinch of cumin, kosher salt and freshly ground black pepper to taste. Spread evenly on a metal sheet pan.
  2. Roast in preheated oven for 20-25 minutes until brown, mixing halfway to ensure even browning.
  3. While vegetables are roasting, prepare matzo balls according to package directions with a few “secret” changes. Crack 2 eggs, into one mixing bowl, but instead of beating everything together right away, tilt the bowl and try to beat some of the whites separately until frothy, and once done, place the bowl back on the counter and incorporate the yolks as well.  Add remaining 2 tbsp vegetable oil and whip again until fully incorporated and bubbly. Add packet of Manischewitz Matzo Ball mix and stir just until combined. Refrigerate for 10 minutes.
  4. Combine 4 cups Manischewitz All Natural Vegetable broth, ½ tsp kosher salt and ½ tsp ground cumin in a 4 quart pot, bring to a boil over medium-high heat.
  5. Remove matzo ball mix from fridge. Form into balls with hands, just under the size of ping pong balls; makes about 8.
  6. Drop matzo balls into broth, cover and lower heat and simmer for 12-15 minutes. When vegetables are finished roasting, remove from oven and set aside briefly.  Remove cover from pot and add remaining 2 cups Manischewitz. All Natural Vegetable Broth and diced tomatoes. Add vegetables and bring soup to boil over medium-high heat. Cover and reduce heat to low and simmer for 10 more minutes. Uncover and add salt, pepper or cumin to taste.


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