Matzo Ball Soup Recipe - My Family's Favorite Soup! (2024)

FAQs

Why is matzo ball soup so good? ›

The heat of the soup, the carbohydrates in the matzo balls, the extra liquid for hydration, and the chemical properties of the broth all combine to help the body power through a cold. And, in addition to the medicinal benefits, matzo ball soup provides a comforting taste of home. In a popularly cited study, Dr.

German, Austrian, and Alsatian Jews were the first to prepare matzo balls for their soup; middle eastern Jews introduced additional variations. An early recipe for matzoh ball soup, made with beef stock, is found in The Jewish manual, or, Practical information in Jewish and modern cookery (1846).

Matzo meal is ground matzo. It's slightly coarse, like the texture of breadcrumbs, and is essential to making matzo balls. Matzo ball mix is basically seasoned matzo meal. Matzo cake meal is finely ground matzo and has a similar consistency to flour.

How long can matzo balls sit in the soup? While matzo balls can cook in the soup, they tend to cloud the chicken broth. Try not to let the matzo balls sit in the soup longer than an hour or they may begin to absorb too much of the soup and fall apart. If separated from the soup, cooked matzo balls last about 5 days.

The manner of rolling the matzo ball mixture influences the consistency. I've found the matzo balls are denser when, after being rolled into balls, they are chilled again for a few minutes. Lastly, the matzo meal itself can make a difference. Be sure to use unsalted meal in the recipe below, not ``matzo ball mix.

So, as you digest this fiber-less treat, it makes its way into the stomach and intestines, slowly creating hard, dry, slow stool. It's reasonable for that to lead to constipation and discomfort, especially if you're eating large quantities of matzo each day, Zolotnitsky explains.

The extra level of scrutiny — and the labor-intensive process required to make handcrafted matzah — is largely what accounts for its high price: anywhere from $20 to $60 for a single pound.

The matzah balls likely won't reach fluffy-mediocrity until after 30 minutes, so give it at least 40 minutes before opening that lid.

Matzo ball soup is a traditional Jewish dish made from a savory chicken broth and light and fluffy dumplings made of matzo meal. It is often served during Passover but can be enjoyed all year round.

Knaidel is the Yiddish Word for Matzo Ball.

What religion is matzo balls? ›

Although matzo ball soup is linked to Judaism in general, it is most often eaten by Jews during Passover, as part of the Passover meal (or Seder). “The Jewish holiday of Passover celebrates the Biblical story of the Exodus, or the freeing of Hebrew slaves from Egypt. . .

Those who prefer “floaters,” or lighter matzah balls, can use slightly less oil and a bit more water and cook them at a lower temperature for a longer period of time. To make heavier matzah balls, or “sinkers,” one should do the reverse.

If a recipe calls for schmaltz and you don't have any, you can substitute melted butter, ghee, or your choice of cooking oil. You may miss the full-flavored goodness of schmaltz, but you can easily substitute any cooking fat in its place.

A lot has to do with having enough room in the pot to expand, and having enough liquid for them to absorb. Just as with any dumpling. I've had some turn out awfully hard, but typically, they come out light and fluffy, just like my dad liked them. My aunt used to use soda water, instead of water/broth.

While each family has its own recipe, all matzo balls are made of three key components: matzo meal, fat, and eggs. Matzo meal simply refers to matzo crackers that are ground up into a fine meal. You can also find matzo ball mix in most supermarkets; it consists of matzo meal, spices, and preservatives.

Matzo is itself typically made of wheat flour mixed with some water, and salt and sometimes olive oil for flavor. It's rolled very thinly and baked quickly at a high temperature. Talmudic tradition dictates that matzo should be completed in under 18 minutes, from mixing the dough to fully baked.

Kreplach can be made with a variety of fillings. You can use boiled soup chicken, as this recipe does, which allows you to create both soup broth and kreplach filling from the same chicken. Other fillings include ground beef fried with herbs, leftover brisket or roast meat, and dairy kreplach stuffed with cheese.

According to Jewish law, there are five grains that may be used for making matzo: wheat, barley, spelt, rye, or oat. The most common variety is made with wheat flour. In recent years, manufacturers have also begun making gluten-free matzo using potato starch and other non-traditional flours.