My calendar says this week is Passover.  If there’s a holiday around with a food tradition attached to it, I don’t mind converting for an hour or so.  We do it all the time in Penang, each week provides a different festival, all with their respective dishes.  Plus, we just got back from DC, where Tim’s grandma (surname Stein) coaxed us (we went quite willingly) into the Jewish food tradition with breakfasts of fresh bagels, cream cheese and Nova lox.

I had never made Matzo ball soup.  Is it kosher to make the dumplings with matzos crackers instead of meal? (Pun intended) How about adding noodles?   I used recipe #15 from my 1 Stock, 100 Soups book, yes I am going through them in order, and the result was delicious, filling and soul-satisfying as only a chicken soup can be.  Given that I used all Halal products to build a Kosher Seder feast on a week bookended by Palm Sunday and Easter, I think there’s at least some little link to heaven there.

If you’re curious about the salad that appears next to the soup, its from this recipe, and it is super easy, springy and delicious.

Matzo Ball Soup

  • 6 cups stock, veg or chicken
  • 2 chicken quarters (leg/thigh combos)
  • 2 onions, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 sprigs parsley
  • 50g (1/10th box) vermicelli noodles
  • salt & pepper
  • 4 Tbsp butter
  • 1/2 onion, grated
  • 1 egg + 1 egg yolk
  • 1 Tbsp finely chopped parsley
  • 1 Tbsp water
  • 2 cups crushed Matzos crackers
  • salt & pepper
  1. Heat stock and chicken over med heat until boiling.  Simmer for 15 min, skimming off foam that reaches the top of the pot.  Add the chopped veg and parsley, cover and simmer slow about 45 minutes. .
  2. Meanwhile, make the matzo balls.  Saute the grated onion in 1 Tbsp of butter for 5 min on low heat until softened.  remove from heat and cool slightly.  Whip remaining butter in a bowl until fluffy, then beat in egg and egg yolk.  Add cooled onion to this mix along with parsley and water.  Beat to combine.  Fold in crushed matzo crackers and season with salt.  Chill for at least 30 minutes.
  3.  Strain the stock, take the chicken from the bones and cut into bite-sized pieces, and discard the veg and bones (they served their purpose). Return the stock to the pan. Form the matzo mixture into balls.  Break the vermicelli in half.  Add to the stock and simmer slowly, covered, for 20 minutes.
  4. Enjoy!
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