Last time, I shared Gummy’s sponge cake recipe. This time we’ll be discussing the Passover staple that is Matzoh Ball Soup.
Everyone loves matzoh ball soup even though all it is is chicken soup with little matzoh dumplings in it. Its basic comfort food and the start of our seder meal, which by the time my dad and uncle finish arguing about the English translations of Hebrew in our Haggadahs can not come soon enough.
Gummy always makes our family’s matzoh ball soup and it is always delicious.
I was unable to make both the matzoh balls and the chicken soup with Gumball, but I can share her brief recipe for chicken soup here.
Take a chicken (a high quality one as it will have less fat), boil it in a lot of water with onions until its done, add some carrots and boil another 20-30 minutes.
Thats as precise as you get.
Luckily the matzoh ball recipe has numbers and measurements and all those fun things.
Here it is in its illegible form:
She mistakenly believed that since I am young, I understand technology. In fact, I do not understand technology and printers are the bane of my existence. To unjam her printer, I literally just used force to pull out all the pieces of paper that were stuck in there. And then when her black ink randomly stopped working even though she swore up and down that she had just put in a new cartridge, I told her to print in blue ink. Because thats what I do when printers are mean. I don’t solve problems, I work around them.
Here is the legible recipe, in all its glory (and still black, since it was one of the lucky few to survive the onslaught of printer drama):
The key to making perfect, light, little matzoh balls is to not make well formed balls. Gently spoon the batter into the hot chicken broth and make sure not to try to form it into perfect balls. Jagged imperfect balls will taste far better than dense little golf balls of matzoh meal.
Don’t mix the batter too much either, or you’ll have the same nasty results.
Gummy did have to take over at one point, since I can sometimes be an aggressive mixer.
Okay, maybe not ethereal but pretty light.
It helped that Gummy made an especially good broth for the soup. Her lack of precision really payed off this time. We greedily devoured the soup until there was none left.
Gummy’s kitty, Libby, watched us from afar while we made food and did word searches together. She’s not as friendly or rotund as Jethro, but I imagine she’s a far better mouser.
Matzo Ball Soup:
1 cup matzah meal
1/2 cup chick broth (water if necessary)
1/3 cup chicken fat, melted
1/4 teaspoon salt
Big dash pepper
2-3 cups chicken stock, to cook the balls
Mix all of the ingredients except for the matzah meal together, and mix well. Mix in the matzah meal until there are no dry spots of meal left, but don’t overmix. Refrigerate for at least one hour.
Heat up about 2-3 cups of chicken stock in a wide pan. Once it is boiling, begin adding your little matzoh balls. To make them, take a teaspoon, and scoop up enough batter to make a mini ping pong ball. Don’t try to form it into a perfect ball, just gently slide it into the broth. Fill the pan up with as many matzoh balls as you can and cook them for seven to ten minutes, at which point you may test to see if they are done.
Drain them on a baking sheet, covered with newspaper, covered with wax paper.
From here, you can either refrigerate or freeze the balls until ready to serve. To reheat them, cook them with the soup for 10-15 minutes until warm.