Matzoh Ball Soup
Jewish families eat matzoh ball soup during Passover meals, when unleavened bread is favored. Matzoh, essentially a crisp flatbread or cracker, is pounded into meal to create the base for the round dumplings known as matzoh balls. Most families have a running debate over the merits of heavy matzoh balls versus feathery light matzoh balls. This recipe makes a light matzoh ball with enough substance to retain its shape during cooking.
Makes 8 servings
- 4 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons chicken fat or oil
- 1/3 cup club soda
- 1 tablespoon minced fresh parsley
- 1 cup matzoh meal
- 10 cups chicken broth
- 1 large carrot, thinly sliced
- Minced fresh dill or parsley
- Salt and pepper to taste
Make the matzoh balls: In a glass or ceramic bowl, whisk eggs until well beaten. Add salt, pepper, rendered chicken fat or oil, club soda, and parsley. Whisk until well blended. Add matzoh meal and stir until the meal is completely moistened. Cover and refrigerate 1–2 hours.
Bring a pot of lightly salted water to a boil. With wet fingers, scoop up bits of matzoh mixture and lightly roll into small balls, about 1 1/2 inches in diameter. Drop matzoh balls into boiling water. Reduce heat to medium. Cover pot, leaving cover slightly off center to allow steam to escape. Cook for 25–30 minutes.
In a soup pot, combine broth and carrot slices. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 15 minutes or until carrots are tender. Add salt and pepper to taste. Remove cooked matzoh balls from water using a slotted spoon. Gently add to the broth. Garnish with parsley or dill and keep warm until ready to serve.