Matzah Ball Soup: A German-Jewish Tradition

A hot bowl of homemade soup warms you up physically, but when you know it was made with care and love, soup can lift your spirits, bring you comfort in times of stress – some even say it facilitates processes of healing in the human body. When it’s time to pull out the wool jackets, strap on the ear muffs and heat-trapping gloves, there is nothing like a bowl of chicken soup to keep you moving through the chill. One of the most beloved types of chicken soup is Matzah ball soup. It is a traditional German-Jewish meal that is often prepared during Jewish holy days such as Passover Seder. If you are a student taking online culinary classes looking for a great project to work on or just in search of a different take on your mother’s homemade chicken soup recipe, try a Matzah ball soup- you won’t regret it.

Start your Matzah ball soup adventure by preparing the broth. You can put any number of ingredients in your pot to bring out as much flavor as possible, but traditionally you add chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and salt to cold water and let everything simmer. You will have to strain and remove any remaining solids that you can see.

Next comes the actual matzah balls – the traditional German-Jewish dumpling. Generally, the balls are made by first whisking eggs and the fat from your previously made chicken broth. You will then stir together a number of fresh ingredients like shallots, garlic, lemon zest, ginger, dill, parsley, matzo meal, some broth and a little bit of salt. This mixture will be chilled overnight and then rolled into balls. When they are ready to be cooked, add the balls to boiling water and let them simmer until they are tender and fluffy.

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