Making Matzoh Balls with My Mommy

Join Laura Beatrix Newmark, Director of LABA and Culture Producer, as she makes matzoh ball soup with her mother Susan. This special recipe was handed down from mother and grandmother, and we can’t wait to share it with you and your families.
Matzoh Balls Recipe:
2 TB chicken fat (or butter)
1 egg lightly beaten
1 tsp salt
1 cup matzoh meal
1 cup boiling water
Pepper and nutmeg (I use fresh grated) to taste
Directions:
Pour water over matzoh meal - stir till all water is absorbed (might need a few drops more)
Add fat - then egg and seasonings - Mix Well
Cool and then place in refrigerator for an hour or more.
Moisten hands with cold water - roll the dough into balls the size of a walnut. Drop into boiling soup - cover and cook 15 minutes (reduce heat to a slow boil.)
Makes enough for a 7 cup recipe of soup.
Notes:
These are light in texture. You can roll the balls and chill them on a tray for several hours before plopping into the soup
Chicken Soup Recipe:
3 1/2 - 4 lb. stewing chicken - cut up
7 cups of water
tsp.+ of salt
3 or 4 stalks celery - cut in half
2 or 3 carrots cut into slices or strips (as you like in your final bowl)
1 medium onion - whole
1 tomato - slit an “X” in the core
2 or 3 chicken bouillon cubes
Directions:
Boil water - add chicken - skim schmootz/froth
Cover and cook over low flame for 1 3/4 - 2 hours
Then add celery, carrots, onion, tomato and chicken bouillon and cook for 45 minutes to an hour more
Remove all but the carrots
Notes:
I usually put the chicken in a colander over a big bowl to let it drain and cool, then I add back the broth to the soup pot. The leftover chicken comes in handy during the week for salads, sandwiches, chow mein, tetrazzini, etc.
Depending on the pot, I often take the main chicken parts out after the initial cooking, usually in a colander or strainer to collect the broth, so it doesn’t overcook and sometimes there is not enough room in the pot.
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