Matzah Ball Soup

Matzah Ball Soup

Also known as Jewish penicillin. Matzah balls are more traditionally known as knaydelach (Yiddish for dumplings).

Matzah ball soup is generally a very thin chicken broth with two or three ping-pong-ball sized matzah balls (or sometimes one very large matzah ball) in it. Sometimes, a few large pieces of carrot or celery are added. Matzah balls can be very soft and light or firm and heavy. A friend of mine describes the two types as "floaters and sinkers." Matzah ball soup is commonly served at the Passover seder, but is also eaten all year round.

Below is my recipe for matzah ball soup. The parsley in the matzah balls is not traditional, but I like it that way.

  • 1/2 cup matzah meal
  • 2 eggs
  • 2 tbsp. oil or schmaltz (melted chicken fat)
  • 2 tbsp. water or chicken broth
  • 2 tbsp. fresh chopped parsley
  • a little black pepper
  • 2 quarts thin chicken broth or consommé
  • A handful of baby carrots or regular carrots cut into large chunks (optional)
  • a few stalks of celery cut into large chunks (optional)

Beat the eggs, oil and water together thoroughly. Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.

Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Add the vegetables to the broth (if used). Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.

For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzah balls, do the reverse. If you are using this to treat a cold, put extra black pepper into the broth (pepper clears the sinuses).

 

Originally from here 

Picture by SoulSkorpion from here

Posted on Shalom Adventure by: Brenda Miller

Related Articles

More From Recipes

Strawberry Tofu Yogurt

1/3 cup raw cashews1 cup frozen unsweetened strawberries, thawed and drained½ cup strawberry…
Strawberry Tofu Yogurt

Meatless Loaf

How many people grew up on meatloaf and mash potatoes? This a great tasting loaf, without the…
Meatless Loaf

Blueberry Oatmeal Pancakes

Due to the addition of oats in this recipe, these pancakes are a little denser and heartier…
Blueberry Oatmeal Pancakes
Rustic Tomato, Rice & Kale Stew

Rustic Tomato, Rice & Kale Stew

This is an everything-but-the-kitchen-sink stew, but we figured that might not make the most…
Rustic Tomato, Rice & Kale Stew

Simple Vegan Noodle Kugel

1 12-oz package wide vegan noodles 1 15-oz package soft or silken tofu 3/4 cup sugar 1 cup…
Simple Vegan Noodle Kugel

Speedy 3-Bean Salad

Beans provide protein, amino acids, and fiber. They’re a secret weapon for blood sugar control.…
Speedy 3-Bean Salad

Vegan Charlie Chan Pasta

Learn how to create a plant based version of Chinese Chow Fun with Far East flavors. 
Vegan Charlie Chan Pasta

Publish the Menu module to "offcanvas" position. Here you can publish other modules as well.
Learn More.


donation