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Paulina Chafetz
This recipe was my Grandmother’s recipe. Every Friday night my mother, father and two sisters, and I would go to my Grandmother’s house and have Shabbat Dinner. It was my favorite meal of the week and I always looked forward to it. I loved the singing and talking, but most of all, I loved my Grandmother’s Matzoh Ball Soup. It made me so happy and it was the only thing that I ate for dinner on those Friday nights. Whenever I was sick my Grandmother was the first to know and 30 minutes after she found out, she would be at my house with a big tupperware full of Matzoh Ball Soup. I would eat it and it always made me feel much better. Without it I know I would have been sick much longer. My Grandmother would make these soups in bulk and then freeze them until one of us were sick or it was Shabbat Dinner or just if we wanted some. In May of 1999, when my Grandmother passed away, I was very devastated as so was the rest of my family. What made us feel a bit better months after her death, as we were cleaning out her house, we found in her freezer a tupperware full of her Matzoh Ball Soup. To this day I know this recipe by heart and I make it when I get a chance to go home and have Shabbat Dinner with my family. I always think of my Grandmother when I make it, because no matter how good mine is, hers was always better. Her Matzoh balls always had the right consistency that mine never have. My sisters and I will continue to make this Matzoh Ball Soup for our children and our children’s children, and we will always tell them that it was the recipe of our Nanny and all the stores that go along with her. I hope sharing this recipe with you, that you will make it and know how much of a healing tool it has to it!
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Matzoh Ball Soup
Soup part:
Celery, stalks cut up |
3 |
Carrots, cut up |
5 |
Onions, cut up |
2 |
Parsley, stems cut up |
5 |
Chicken |
5 pounds |
Salt |
To taste ½ tsp. |
Pepper |
To taste/ ½ tsp. |
Put chicken in a pot with 10 cups of water.
Bring that to a boil. Skim off fat.
Lower the temperature to a simmer, then add the cut up vegetables.
Cover it and let it cook on simmer for 2 hours.
Matzoh Ball part:
Matzoh Meal |
1 cup |
Eggs |
4 |
Chicken Schmaltz (fat) |
1/4 cup |
Water |
1/4 cup |
Salt |
1 tsp. |
Pepper |
1/16 tsp. |
Beat the eggs, and add water to eggs.
Then add the Schmaltz, as well as salt and pepper. Beat all of that well.
Add Matzoh Meal and stir well. Refrigerate that for 30 minutes to an hour.
Then fill a large pot with 12 cups of water. Bring to a boil.
Then wet hands and form the balls to any size.
Drop them into the boiling water. Reduce heat, then cover the pot and let them simmer for 30 minutes.
*** Then add the Matzoh balls to the soup either before you serve the meal or when they are done cooking. You can also pull the meat apart from the chicken and eat that in the soup or separately.