Matzo Ball Soup

Matzo meal (also spelled matzah meal and matzoh meal) is a food product which is made by grinding matzo bread, a traditional Jewish food. There are a wide range of uses for matzo meal in Jewish cuisine, and as a result, it is usually in stock at stores which carry Jewish foods. Commercial matzo meal often comes in several grades, from coarse to fine. It is also possible to make your own matzo meal, either from matzo you bake yourself or matzo purchased at the store.

The bread which forms the base for matzo meal is actually more like a form of cracker than a recognizable bread. It is made by mixing flour and water to form a stiff dough, rolling the dough out, cutting it into shape, and then baking it at high temperatures. Matzo bread is actually more like a hard cracker. The bread is left unleavened to commemorate the flight of the Jewish people from Egypt, when people were unable to allow their bread to rise before cooking it because they were in such a hurry. Unleavened breads are traditionally eaten during Passover.

Matzo balls are a type of dumpling made by mixing matzo meal with egg, oil, and seasonings to taste to form a sticky dough which is molded into balls and cooked in a boiling liquid of choice. These filling dumplings are commonly served at Passover, since they can be made to conform with the dietary rules of Passover. They tend to be dense unless leaveners like baking powder are added. These leaveners cannot, of course, be used during Passover, as leavened foods are not permitted during this Jewish holiday.

6 cups low sodium chicken stock, preferably homemade
1 carrot, peeled and sliced
1 rib celery, sliced
1/2 onion, peeled and chopped
1/4 cup fresh chopped parsley
1 cup matzo meal
1/4 cup chicken stock
4 eggs, separated
1/4 cup rendered chicken fat or oil
Salt and pepper

In a large saucepan combine the stock, carrots, celery, onion and parsley. Bring to a boil, reduce heat and simmer until vegetables are tender.

In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper. In another bowl, beat the egg whites until frothy but not stiff. Fold the egg whites into the matzo meal mixture. Refrigerate for 15 minutes.

Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water. Carefully add the balls to the simmering soup as you form them. Cover the soup and cook for 30 minutes. Serve hot.