THE Matzo Ball Soup

Growing up, my grandmother on my mom's side of the family was Jewish. I also said I got the best of both worlds. Come every spring, I looked forward to Passover. It wasn't for the whole eggs,  the parsley, the dried matzo, the ceremony or even  leaving a door open for Elijah! (long story but check it out). I was interested in Gammy's help's recipe for Matzo Ball Soup.

Now I know what you're thinking, yes it can be quite good in all its chicken stock goodness, however, Nora (Gammy's cook and help) made an entire different take on the normal recipe. She made her soup with a home made vegetable stock!!! I can not tell you what this does for the matzo balls. For years this recipe has been untouchable. Now for the first time, I share it with you! Enjoy and please pass along to the ones you're closest to.

1. Use a very large pot, preferably a stockpot.
2. Put in just about any vegetables at all. You don't need to chop them unless they won't fit in the pot. In most cases, you don't even have to peel them, because the skins are loaded with flavor and vitamins, and texture will not be an issue when the finished product is strained. Tomatoes, Okra, onions, peppers, garlic, green beans, carrots, celery and the list goes on from there.
3. Take some garlic cloves, smack them with the side of a large knife to break them up a bit, and throw them in the pot, peel and all.
4. Add salt, pepper, and any fresh or dried herbs you choose. I usually use a bunch of fresh Italian flat-leaf parsley.
5. Pour in one gallon of water.
6. Heat to boiling, then lower the heat and simmer for about an hour, stirring occasionally.
7. Remove the pot from the heat and allow the broth to cool a little.
8. Pour or ladle through a fine strainer. There is your soup portion.

The Matzo Balls:

4 jumbo egg yolks 

1 teaspoon salt 

pinch cayenne pepper 

1 teaspoon parsley 

1 tablespoon grated onion 

2 tablespoons vegetable oil (or melted chicken fat, if desired) 

1/2 teaspoon pareve chicken soup mix (optional) 

4 jumbo egg whites, beaten stiffly 

3/4 cup matzo meal

Beat the egg whites until stiff and set aside. Beat the egg yolks, salt, parsley, onion, oil, pepper, and soup mix until creamy. Fold the egg whites into the egg mixture. Gradually fold in the matzah meal. Cover and chill for 1-1/2 hours.

Bring a very large pot of water to a rolling boil. Add about 1 teaspoon of salt to the water. 

With well oiled hands, make small balls about 3/4 inch in diameter. Drop them into the boiling water. Cover the pot tightly and boil for about 30-40 minutes. Don't peek!!

Matzo Ball Hints

* Use well oiled or wet hands to form the balls. This (usually) ensures a matzah ball with a definite shape that doesn't fall apart.

* Unless otherwise stated, cover the matzah balls as they simmer. DON'T PEEK! Somehow, peeking causes the matzah balls to fall.

Enjoy. . from my kitchen to yours!

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