Matzoh Ball Soup

Matzoh Ball Soup is a comforting and traditional dish, especially popular during Jewish holidays like Passover. This soup features fluffy matzoh balls, also known as “knaidelach,” floating in a rich and flavorful chicken broth. The matzoh balls, made from a mixture of matzoh meal, eggs, and schmaltz (chicken fat), are the heart of the soup, offering a delightful texture that contrasts beautifully with the savory broth. Whether you’re enjoying it as a holiday treat or a cozy meal on a chilly day, Matzoh Ball Soup is sure to warm your soul and bring a touch of tradition to your table.

Ingredients:

For the Matzoh Balls:

• 1 cup matzoh meal
• 4 large eggs
• 4 tablespoons schmaltz (or vegetable oil)
• 1/4 cup seltzer water or chicken broth
• 1 teaspoon salt
• 1/2 teaspoon baking powder (optional, for fluffier matzoh balls)
• 1/4 teaspoon freshly ground black pepper

For the Chicken Soup:

• 1 whole chicken, cut into pieces
• 10 cups water
• 3 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 large onion, peeled and halved
• 3 cloves garlic, peeled and smashed
• 1 parsnip, peeled and sliced (optional)
• 1 small bunch fresh dill (tied with kitchen twine)
• Salt and pepper to taste

Instructions:

1. Prepare the Chicken Soup:
   1. In a large pot, add the chicken pieces and cover with water. Bring to a boil over medium-high heat, skimming off any foam that rises to the top.
   2. Add the carrots, celery, onion, garlic, parsnip (if using), and the dill bundle to the pot. Lower the heat to a simmer, cover, and cook for about 1.5 to 2 hours, or until the chicken is tender and the broth is flavorful.
   3. Remove the chicken from the pot and set it aside to cool. Strain the broth, discarding the vegetables and dill. Season the broth with salt and pepper to taste. If desired, you can shred some of the chicken meat to add back into the soup later.
2. Make the Matzoh Balls:
   1. In a mixing bowl, whisk together the eggs, schmaltz (or oil), seltzer water (or chicken broth), salt, and pepper.
   2. Gradually stir in the matzoh meal and baking powder (if using). Mix until well combined. Cover the bowl and refrigerate for at least 30 minutes, allowing the mixture to firm up.
   3. Bring a large pot of salted water to a boil. Wet your hands and form the matzoh mixture into balls, about the size of a walnut.
   4. Gently drop the matzoh balls into the boiling water. Reduce the heat to a simmer, cover the pot, and cook for 30-40 minutes, or until the matzoh balls are cooked through and have expanded.
3. Assemble the Soup:
   1. Add the cooked matzoh balls to the strained chicken broth. If desired, add some shredded chicken back into the soup.
   2. Simmer for 10 minutes to allow the flavors to meld together.
   3. Serve hot, garnished with fresh dill if desired.

Enjoy your delicious Matzoh Ball Soup!