Meghan Markle Shares Favorite Soup Recipe Dear to Her Heart
Before she married Prince Harry in 2018 Meghan, Duchess of Sussex ran a lifestyle blog called The Tig where she shared tips for everything from traveling to fashion and even posted some of her favorite recipes.
Meghan shut down her blog to join the royal family but now that she and her husband have stepped down as senior royals, some believe the former Suits star will relaunch it.
While fans wait to see if that happens, many have been digging through The Tig archives for a few of Meghan’s forgotten favorites.
Meghan is a ‘foodie’ and loves soup
Meghan discussed what being a “foodie” means to her on her now-defunct blog.
“I think a ‘foodie’ is really just someone who not only loves but also appreciates the art and skill that goes in to making good food…and to making good food great,” she wrote in a post.
The now-Duchess of Sussex also talked about her love for soups. She shared a recipe for sweet potato white bean soup from health and wellness coach Neda Varbanova, and worked with The Bare Bones Broth Cookbook authors Kate and Ryan Harvey on a crispy chicken stew recipe.
Forkly noted that one soup dear to Meghan that brings about “nostalgic childhood memories” is matzo ball soup as she grew up embracing foods from many different cultures.
How to make matzo ball soup like the duchess
Meghan’s recipe for matzo ball soup is from Fork & Flower. To make it you’ll need the following ingredients:
Serves 4
- 2 cups matzo meal
- 3 eggs, beaten with a fork
- 2 tbsp. olive oil
- 1 tbsp. semolina (optional)
- 1 tsp. salt
- 2-3 tbsp. vegetable stock or water (extra stock or broth for soup)
- 2 carrots, sliced thinly
- drizzle of olive oil
- flat parsley if desired
Then follow these step-by-step instructions:
- Put the matzo meal in a bowl and one by one add and combine the other ingredients. Add the stock or water at the end, in order to be able to adjust the humidity of the matzo mixture. It has to become a bit firm and sticky, but not too firm. If necessary, add a few tablespoons more water.
- Put the mixture in the fridge for 30 minutes to an hour to let it sit and drench. In the meantime, heat a large saucepan with salted water
- Wet your palms with cold water and shape balls from the mixture, about 3-4 centimeters of diameter. Place them in the simmering (not boiling) water and cook for 45 minutes, or until balls are soft to the core.
- Prepare the broth in a large saucepan. When finished, slice the carrots and heat them for 5 minutes.
- Place the matzo balls in a soup plate and ladle the broth and carrots over them. Drizzle a few drops of olive oil over each serving, and sprinkle with some flat parsley, if desired. Serve hot.
