Matzah Ball Soup
Matzah Ball Soup
Matzah ball soup is the quintessential soup of Jewish cuisine; eaten all year round, especially during Passover. The matzah represents the unleavened bread the Jews ate while fleeing Egypt in the time of Moses. The balls are made from matzah meal, eggs, and fat: either oil or rendered chicken fat called smaltz. The matzah balls are simmered in chicken soup until they double in size, becoming light and fluffy.
Ingredients
- 1 whole chicken skinned; cut into 8 pieces
- 3 quarts water
- 3 bay leaves
- 2 large carrots sliced
- 2 ribs celery chopped
- 1 small onion quartered
- salt to taste
- 1 box matzah ball mix
- 4 large eggs beaten
- 4 tbsp olive oil or smaltz
- 3 tbsp dill chopped
Instructions
- Place the chicken pieces, bay leaves, carrots, celery, and onion in a large stock pot. Cover with 3 quarts of water. Bring to a boil and simmer for 90 minutes.
- Turn off the heat. Scoop out the chicken, carrots, celery, onion, and bay leaves. Take the meat off the chicken and chop. Save the carrots and celery. Discard the bay leaves and onion. Season the chicken stock with salt to taste.
- In a bowl, mix together the matzah meal, eggs, and oil or smaltz.
- Refrigerate for 15 minutes.
- Using a cookie dropper, scoop the matzah dough and roll into balls.
- Turn the heat on the stock to medium low. Add the chicken, carrots, and celery back into the pot.
- Add the matzah balls into the pot.
- Simmer for 20 minutes until the matzah balls more than double in size. Turn off the heat and stir in the dill.
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