Jewish Penicillin for Pesach

Nathan Matza Ball Soup

I love chicken soup and I may be a bit bold to say this, but I think my chicken soup is very good. I have been tweaking this recipe for about twenty years and I think I have just right. This is not a clear broth soup; it is a rich broth. My husband says, “This broth is rich enough to be a hedge fund.” Forgive me, he has a one track mind because of his startup company.

I won my husband’s heart with my soup and matza balls. I am going to be making a big pot for the seder next week. I always make the soup a day ahead so that the flavours will have time to develop.

I have to tell you that you should be very honoured that I am parting with my soup and family matza ball recipe :-). I hope you will make them with as much love as I do.

Chag Sameach everyone! Next Year in Jerusalem!

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Mama K's World Famous Matza Balls
This recipe has been handed down from generation to generation in my family. It is Westphalian and Alsatian. If you are afraid of using chicken fat, try half chicken fat and half olive oil.
Servings: 45 matza balls
Ingredients
  • 14 matzos
  • 2 medium white onions chopped coarsely
  • 3/4 cup melted chicken fat and/or goose fat
  • 1/4 teaspoon pepper
  • 1/2 cup fresh parsley chopped
  • 2 teaspoons salt you made want to add more
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 7 eggs lightly beaten with a fork
  • 1/8 cup matza meal
  • Additional matza meal for rolling
Instructions
  1. Step 2 Wet Matza
  2. Wet Matza
  3. Break the matzas into chunks and put into a colander placed in sink. Run water over the colander until the matza is moist, but not water logged. Let the water drain and let stand for one to two minutes. (Can be put into plastic bag and kept overnight in the refrigerator.)
  4. Onions Browning
  5. Brown the onions in melted fat in large heavy frying pan over medium heat until "real brown".
  6. Step 4 Add Matza
  7. Add the matzas and stir gently frequently. Most of the moisture has to evaporate. If mixture sticks to bottom, put lid on the pan for a few minutes to soften. Add the salt, pepper, parsley and nutmeg.
  8. Cooked Mixture
  9. Cool until no more steam comes off the mixture because it must be cool enough so the eggs won't cook.
  10. Mixture with Eggs
  11. Add the eggs and gently stir in the matza meal.
  12. Test the first matza ball by placing it in boiling water. Test that it maintains it shape and taste to check if more salt, pepper and nutmeg should be added.
  13. Finished product
  14. Place a thick layer of matza meal on foil-lined cookie sheet. Use spoons or scoop to make balls, rolling very carefully into the size of a large walnut, using as little pressure as possible. Place on cookie sheet and roll in meal. If you prefer, wet your hands and roll in palm, but this requires scraping off hands and re-wetting frequently. Discard the excess matza meal. Leave on the cookie sheet in the refrigerator, covered with wax paper, or freeze on the sheet before packing in bags for freezer. They can be kept in the freezer for 3 months.
  15. Bring chicken soup to a boil and add Matzo Balls (after they have been brought to room temperature) a few at a time. When they rise to the top, put the lid on the soup for 5 minutes. Serve and say AAHHHH loudly with each bite.

I always make the matza balls ahead of time and freeze them. Since my matza balls are a little different from most, I thought I would give you a step-by-step instruction in case you would like to try to make them.

Print
Mama K's World Famous Matza Balls
This recipe has been handed down from generation to generation in my family. It is Westphalian and Alsatian. If you are afraid of using chicken fat, try half chicken fat and half olive oil.
Servings: 45 matza balls
Ingredients
  • 14 matzos
  • 2 medium white onions chopped coarsely
  • 3/4 cup melted chicken fat and/or goose fat
  • 1/4 teaspoon pepper
  • 1/2 cup fresh parsley chopped
  • 2 teaspoons salt you made want to add more
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 7 eggs lightly beaten with a fork
  • 1/8 cup matza meal
  • Additional matza meal for rolling
Instructions
  1. Step 2 Wet Matza
  2. Wet Matza
  3. Break the matzas into chunks and put into a colander placed in sink. Run water over the colander until the matza is moist, but not water logged. Let the water drain and let stand for one to two minutes. (Can be put into plastic bag and kept overnight in the refrigerator.)
  4. Onions Browning
  5. Brown the onions in melted fat in large heavy frying pan over medium heat until "real brown".
  6. Step 4 Add Matza
  7. Add the matzas and stir gently frequently. Most of the moisture has to evaporate. If mixture sticks to bottom, put lid on the pan for a few minutes to soften. Add the salt, pepper, parsley and nutmeg.
  8. Cooked Mixture
  9. Cool until no more steam comes off the mixture because it must be cool enough so the eggs won't cook.
  10. Mixture with Eggs
  11. Add the eggs and gently stir in the matza meal.
  12. Test the first matza ball by placing it in boiling water. Test that it maintains it shape and taste to check if more salt, pepper and nutmeg should be added.
  13. Finished product
  14. Place a thick layer of matza meal on foil-lined cookie sheet. Use spoons or scoop to make balls, rolling very carefully into the size of a large walnut, using as little pressure as possible. Place on cookie sheet and roll in meal. If you prefer, wet your hands and roll in palm, but this requires scraping off hands and re-wetting frequently. Discard the excess matza meal. Leave on the cookie sheet in the refrigerator, covered with wax paper, or freeze on the sheet before packing in bags for freezer. They can be kept in the freezer for 3 months.
  15. Bring chicken soup to a boil and add Matzo Balls (after they have been brought to room temperature) a few at a time. When they rise to the top, put the lid on the soup for 5 minutes. Serve and say AAHHHH loudly with each bite.
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