There was nothing quite like a warm bowl of matzo ball soup on a cold winter day. It was a comfort food passed down from generation to generation in my family, and it held a special place in my heart.
As a child, I remember watching my grandmother carefully mix the matzo meal, eggs, and chicken fat together, her hands deftly shaping the mixture into perfect balls. She would drop them into the boiling water and we would all wait anxiously for them to cook.
When they were finally ready, my grandmother would ladle the soup into bowls and we would all gather around the table, steam rising from our bowls. The matzo balls were always light and fluffy, and the broth was rich and flavorful. It was a simple meal, but it was one that brought our family together.
Years passed and my grandmother passed away, but her legacy lived on through her beloved matzo ball soup recipe. I made it my mission to keep her tradition alive and to share it with others.
I began to experiment with different variations of the recipe, adding my own personal touch. I started to use homemade chicken broth instead of store-bought, and I added fresh herbs for added flavor. But despite the small changes, the recipe remained true to my grandmother’s original recipe.
As I ladled the soup into bowls, the aroma of the broth and matzo balls filled my kitchen. I couldn’t help but smile, knowing that I was keeping my grandmother’s memory alive through this simple, yet comforting meal.
- Matzo balls (homemade or store-bought)
- 8 cups of chicken broth
- 2 carrots, peeled and diced
- 2 stalks of celery, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tbsp of chopped fresh parsley (optional)
- Salt and pepper, to taste
Instructions for Matzo Balls:
- In a large bowl, combine:
- 2 cups of matzo meal
- 1 tsp of salt
- 4 eggs, beaten
- 1/4 cup of melted chicken fat or vegetable oil
- Mix the ingredients until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Bring a large pot of salted water to a boil.
- Wet your hands and shape the matzo mixture into 1 inch balls.
- Carefully drop the matzo balls into the boiling water and reduce the heat to low.
- Simmer for about 25 minutes, or until the matzo balls are cooked through.
- Remove the matzo balls from the pot with a slotted spoon and set aside.
Instructions for Soup:
- In a large pot, sauté the onion and garlic until softened.
- Add the carrots, celery, and chicken broth to the pot and bring to a boil.
- Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Add the cooked matzo balls to the pot and heat through.
- Season with salt and pepper to taste.
- Serve hot and garnish with chopped parsley, if desired.