Menu
Holocaust Martyrs' and Heroes' Remembrance Day 2017

Holocaust Martyrs' and Heroes' Reme…

​The Holocaust Martyrs' a...

University of Haifa and Rambam Hospital Unveil Partnership and Plans for Twenty-Story ‘Medical Discovery Tower’

University of Haifa and Rambam Hosp…

Strategic partnership bet...

In landmark ruling, US court allows heirs of Jewish art dealers to sue Germany for restitution

In landmark ruling, US court allows…

WJC, A district court in ...

230 Ukrainian Immigrants Arrive in Israel for Passover, Part of Effort to Rescue Embattled Jews

230 Ukrainian Immigrants Arrive in …

JERUSALEM, More than 200 ...

Holocaust survivor, 86, from Brooklyn returning to Auschwitz for 1st time, with Israeli army officers

Holocaust survivor, 86, from Brookl…

Friends of the IDF ‘From ...

Ambassadors Against BDS: 2,000 gather at United Nations HQ in New York in support of Israel

Ambassadors Against BDS: 2,000 gath…

The World Jewish Congress...

World Jewish Congress launches petition to ICRC demanding Hamas return bodies of IDF soldiers

World Jewish Congress launches peti…

NEW YORK - The World Jewi...

PM Netanyahu meets with top Chinese corporate leaders

PM Netanyahu meets with top Chinese…

​The Prime Minister expre...

World Jewish Congress welcomes Swiss lawmakers' push to protect religious communities, end government funding of BDS

World Jewish Congress welcomes Swis…

NEW YORK - World Jewish C...

PM Netanyahu meets with Russian President Putin

PM Netanyahu meets with Russian Pre…

​The threat of radical Sh...

Prev Next
A+ A A-

Matzah Ball Soup

Also known as Jewish penicillin. Matzah balls are more traditionally known as knaydelach (Yiddish for dumplings). Matzah ball soup is generally a very thin chicken broth with two or three ping-pong-ball sized matzah balls (or sometimes one very large matzah ball) in it. Sometimes, a few large pieces of carrot or celery are added. Matzah balls can be very soft and light or firm and heavy. A friend of mine describes the two types as "floaters and sinkers." Matzah ball soup is commonly served at the Passover seder, but is also eaten all year round.

Below is my recipe for matzah ball soup. The parsley in the matzah balls is not traditional, but I like it that way.

  • 1/2 cup matzah meal
  • 2 eggs
  • 2 tbsp. oil or schmaltz (melted chicken fat)
  • 2 tbsp. water or chicken broth
  • 2 tbsp. fresh chopped parsley
  • a little black pepper
  • 2 quartsthin chicken broth or consommי
Beat the eggs, oil and water together thoroughly. Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.

Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.

For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzah balls, do the reverse. If you are using this to treat a cold, put extra black pepper into the broth (pepper clears the sinuses).
Last modified onSunday, 08 March 2015 16:11

Leave a comment

Make sure you enter the (*) required information where indicated. HTML code is not allowed.

back to top
40% off 4 or more products. Enter code 40SPRING at checkout. Get a discount with a minimum purchase at PaulFredrick.com
Travel Deals to top Destinations. Get yours now
Nutrisystem.com

Sections

Jewish Traditions

About Us

Community

Cooperations

Follow Us