Matzah Ball Soup

Matzah Ball Soup is a traditional Jewish dish that is made with chicken broth, matzah balls, and a variety of vegetables. It is a hearty and comforting soup that is perfect for a cold day.

Ingredients

• 12 cups chicken broth

• 1 onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 1 bay leaf

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 cup matzah meal

• 2 eggs, beaten

• 1/4 cup chicken fat or olive oil

• 1/4 cup chopped fresh parsley

Instructions

1. In a large pot, bring chicken broth to a boil.

2. Add onion, carrots, celery, bay leaf, salt, and pepper.

3. Reduce heat to low and simmer for 30 minutes, or until vegetables are tender.

4. In a medium bowl, combine matzah meal, eggs, chicken fat or olive oil, and parsley.

5. Add 1/2 cup of the hot broth to the matzah mixture and stir until smooth.

6. Gradually add the remaining broth to the matzah mixture, stirring constantly until the mixture is smooth.

7. Drop the matzah mixture by rounded tablespoons into the simmering broth.

8. Cover and simmer for 20 minutes, or until the matzah balls are cooked through.

9. Serve immediately.

Tips

• For a richer flavor, use homemade chicken broth.

• To make the soup ahead of time, prepare the soup as directed, but do not add the matzah balls. Cover and refrigerate for up to 24 hours. When ready to serve, bring the soup to a boil and add the matzah balls. Reduce heat to low and simmer for 20 minutes, or until the matzah balls are cooked through.

• To make the soup vegan, use vegetable broth and omit the chicken fat or olive oil.

Enjoy!

Here is a story about how I came up with the Matzah Ball Soup recipe:

I grew up eating matzah ball soup, and it's one of my favorite comfort foods. I remember my grandmother making it for us when we were sick, and it always made us feel better.

I've made matzah ball soup many times over the years, and I've learned a few things along the way. First, it's important to use good quality chicken broth. The flavor of the soup will be much better if you use homemade chicken broth, but store-bought broth will work just fine.

Second, don't overcook the matzah balls. They should be cooked through, but they should still be soft and fluffy.

Finally, don't forget to garnish the soup with fresh parsley. It adds a touch of freshness that really completes the dish.

I hope you enjoy this recipe as much as I do!