If you've been following my blog, you've read my post for
Haroset and
Brisket, and you know that I've mentioned that each household has their own particular method for preparation. This weekend, (during Passover), millions of people will be sitting down to matzo ball soup, and each household will use the same basic method, but will add their own touch, to make it THEIR soup. This was the very first dish I learned to make when I married my Jewish husband, and this soup has evolved over the years, to be come this dish we now enjoy. My husband, son, and grandchildren love it, and when I serve it to friends, they also love it. Here is my matzo ball soup recipe:
You will need:
vegetable oil
2 large eggs
4 quarts chicken soup
1 cup matzo meal
1/2 onion
2 - 3 carrots
2 - 3 cloves of garlic
2 stalks celery
salt
pepper
dried dill
3 - 4 chicken thighs (cooked)
In a medium bowl combine 1/3 cup of vegetable oil and 2 eggs, (beat together).
Note: My husband always tells me that his mother and grandmother used schmaltz, (chicken fat), but I prefer vegetable oil. Most families still use schmaltz.
Add in 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon of dried dill, and 2 Tablespoons of chicken stock.
Note: I like to use homemade chicken stock, but you can also use canned store brand. But, homemade has so much more flavor. When I cook my chicken, that's where I get my chicken stock.
Add in 1 cup of matzo meal. Stir together well.
Note: If you are making these for Passover, make sure that you are using matzo meal that is labeled
for Passover.
Cover with plastic wrap and store in refrigerator while you make the soup. This allows the matzo to come together, so you can form your matzo balls, and they will hold up in the soup, (approximately 20 - 30 minutes).
Slice the celery, onion, carrots, and garlic.
Remove the skin and bones from the chicken thighs, and shred the chicken. You can use chicken breast, but the thighs are cheaper, and have more flavor.
Note: Earlier, I cooked my thighs in water with onion, celery, various seasonings and this is where I got my chicken stock and cooked chicken.
In a stock pan, over medium heat, add 2 Tablespoons of vegetable oil, (or schmaltz).
Add the celery, carrots, onions, and garlic.
Add 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon dried dill. Cook until the onion is softened.
Add the chicken stock. Bring to a boil, add the shredded chicken, then turn the heat down to medium low and cook for approximately 30 minutes, (until the carrots are tender).
When the soup is almost ready, you can now form your matzo balls. Roll the matzo mixture into a little bigger than golf ball size.
Depending on how big you roll your matzo balls, you will get 6 or 7.
Turn the heat back up to medium high, and when the soup is boiling, add the matzo balls. Cover and cook for 30 to 40 minutes, (depending on how big you made your matzo balls).
It has been 30 minutes, and my soup is now done.
You will notice that the matzo balls have puffed up, and also lighted in color. They are not as dense in weight as they were when you put them in the soup. They are much like a dumpling.
Time to dish up some soup, a matzo ball, some vegetables and chicken.
I wish you could smell how wonderful this is.
Whenever my husband is sick, this is his favorite go to dish. It's the Jewish version of chicken noodle soup.
Notice when you cut into a matzo ball, how light and airy the inside is. And when you taste it, you get just the little hint of the dill, and the chicken stock flavor is there. It wonderful. My husband once admitted that it was better than his mom's. That was the best compliment I ever received.
Give my version a try. You don't have to be Jewish to enjoy this wonderful soup. My grandchild always ask for seconds, and that's a great compliment.
Enjoy!
