Menu
World Jewish Congress expresses concern at explosion targeting Jewish community leader in Kazan, Tatarstan

World Jewish Congress expresses con…

NEW YORK - The World Jewi...

PM Netanyahu addresses the Christian Media Summit

PM Netanyahu addresses the Christia…

Iran wants to base itself...

PM Netanyahu visits the Ein Keshatot archaeological site on the Golan Heights

PM Netanyahu visits the Ein Keshato…

We will continue to act w...

PM Netanyahu and Chancellor Merkel hold working meeting

PM Netanyahu and Chancellor Merkel …

​We are seizing the futur...

ADL Welcomes Announcement That Israeli Judokas Can Participate in UAE Tournament Under Their Own Flag

ADL Welcomes Announcement That Isra…

ADL today welcomed the In...

Israel and Gaza: How did we get here?

Israel and Gaza: How did we get her…

For months, there has bee...

The IDF’s Humanitarian Aid Through the Years

The IDF’s Humanitarian Aid Through …

The IDF values human life...

PM Netanyahu and his wife Sara attend Ponary memorial ceremony

PM Netanyahu and his wife Sara atte…

Standing here today we re...

World Jewish Congress mourns death of Kofi Annan, a ‘tour de force’ within the United Nations

World Jewish Congress mourns death …

The World Jewish Congress...

PM Netanyahu meets with US National Security Adviser John Bolton

PM Netanyahu meets with US National…

I believe that President ...

Prev Next
A+ A A-
Booking.com

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

Sections

Jewish Traditions

About Us

Community

Cooperations

Follow Us