Matzo Ball Soup

Chicken Matzo Ball Soup

Every food has a history, but not many foods have a history as storied as Matzo Ball Soup.  It’s a tale that precedes even the Bible; one that is told every year in traditional Jewish homes at Passover.  When Moses led the Jews from the oppression of Egypt, the Jewish people had no time to pack food or other provisions.  Instead of the bread they were used to, all the Jewish people had to eat was an unleavened mixture of flour and water that turned flat when left out in the sun to bake.  

In 1888, the Manischewitz Company burst onto the automated matzo production scene – and the rest is history.  To this day, Manischewitz is the most popular brand of matzo in the world.  Previously only available during Passover and made from scratch by your mother or grandmother, now matzo is available in grocery stores year round, and not only eaten by Jews but by anyone with a taste for the crisp, unleavened bread. 

Grinding down matzo to meal and mixing with eggs, water, and a fat such as oil or chicken make matzo balls fat.  When in ball form the bread is traditionally served with chicken broth, and matzo ball soup is just as much a part of Passover as conventional matzo.

Chicken Soup

INGREDIENTS:

8-10# chicken wings

1 # bag baby carrots

5 stalks of celery

4 parsnips, peeled

1 large onion, peeled

1 bunch parsley stems

2 Bay leaves

 METHOD OF PREP:

1.              Slice celery and parsnips into 2” pieces. Place in large stockpot.

2.              Slice onion in half and then each half in thirds.

3.              Place chicken wings in pot.

4.              Add bay leaves and parsley stems.

5.              Fill pot with cold water to cover.

6.              Place on stove on high heat.  Do not cover.

7.              Bring to a boil. Reduce to a simmer.  Cook for approximately two hours, or until chicken is fully cooked.

8.              When chicken is almost done, make matzo ball mixture.

9.              Place a colander into a large bowl.  Turn off heat.

10.          Remove chicken, carrots, parsnips, and celery and place into colander.

11.          Let cool.

12.          Peel chicken meat off bones, place back into pot. 

13.          Slice carrots, parsnips and celery into one-inch pieces.  Place back into pot.

14.          Season with salt and pepper.

15.          Serve and enjoy!

Kosher Perfect Matzo Balls

1 cup matzo meal

4 eggs

1 tsp. salt

4 Tbsp. oil

4 Tbsp. broth

1.              Measure and mix dry ingredients into a bowl. 

2.              Crack eggs into a second bowl.

3.              Add oil & broth to eggs.  Stir gently with a fork until the yolks are broken and the oil is just mixed.

4.              Pour egg mixture into dry mixture and mix gently with fork. 

5.              Do not over mix.  Treat mixture like muffin batter.

6.              Place in the fridge for 1 hour.

7.              Bring a large pot of water to a rolling boil on the stove.

8.              After matzo balls have set, gently remove soupspoon full drops into the water.

9.              When all the balls are in the water, leave it to boil about 40 minutes.

10.          DO NOT STIR.

11.          Drain and place into soup after chicken is picked and veggies are cut.

RESULT:
The best comfort food ever.  I enjoy eating the soup when I'm sick, on a cold winter day, on a snow day and of course during Passover.  This was my first time making it on my own.  I'd say it was a success.  

Other vegetables can be added or substituted.  Other seasonings can be added as well.