Just out of High School I was working in our city’s leading flower shop. The owner of the shop was Jewish and from time to time his mother would surprise all of us employed there with one of her home cooked Jewish dishes. Her chicken Matzo Ball soup with its distinctive flavor was my favorite.
When the sister cooking our convent lunch this week agreed to make this for us I could not have been happier. For many of the sisters this was a brand new taste experience. For me it was a reviving of one of my happiest early life memories.
SERVINGS4servings (16-20 Matzo Balls)
CHANGE SERVING SIZEservings (16-20 Matzo Balls)
COOK TIME1 1/4mins
READY IN1 3/4hrs
- Matzo Balls
- 4 eggs beaten
- 1 cup unsalted matzo meal
- 1/2 cup water
- 1/3 cup margarine or Canola Oil, melted
- 1 tsp salt
- dash of black pepper
- 2 Tbsp vegetable oil
- 4 cloves garlic
- 2 yellow onions
- 6 carrots
- 6 stalks celery
- 2 chicken breasts cooked and shredded
- 12 cups chicken broth
- 4 cups water
- freshly cracked pepper
- few sprigs fresh dill for garnish
- Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs. Mix well. Add Matzo meal and stir.
- Refrigerate at least one hour.
- Form into balls and drop into pot soup or boiling water. Cook 20 minutes.
- Mince the garlic and dice the onion, celery, and carrots.
- Sauté the garlic, onion, celery, and carrots with the vegetable oil in a pot
- until the onions become transparent.
- Add chicken broth, 2 cups water, pepper, and one or two sprigs of dill to the pot.
- Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down and simmer for 30 minutes.
- After the soup has simmered, add the shredded chicken breast to soup.
- Add matzo balls to the soup and let them simmer for 20 minutes without removing the lid.
- Garnish with fresh dill before serving
NOTE: The soup can be done while the matzo balls are chilling in the refrigerator