A Passover favourite: Matzo balls and chicken soup
With Passover fast approaching what better time to start planning all the family favourites. I use my own chicken soup recipe and Gloria Rootshtain’s matzo ball (kneidlach) recipe, for perfect, fluffy matzo balls, from Cooking with a Connoisseur. When Gloria says her recipe produces 14 matzo balls, that is precisely what it does.
1 whole chicken
1 chicken cube
3 stalks celery
2 cups butternut
2 litres water
Method: Place all ingredients into a large pot with water to cover and simmer on a medium heat for two hours. Replenish water as needed during the cooking process. Once the matzo balls are ready to place in a liquid, remove chicken from the pot, liquidize the vegetables and replace in the pot, giving you a golden chicken soup. Liquidizing the soup is an optional step but one I use so as not to waste the vegetables.
Then cook the matzah balls in the soup as per Gloria’s instructions. (The boiled chicken with a few carrots is delicious to eat on its own at this stage.)
Passover Matzo Kneidlach
200ml (3/4 cup) unbeaten eggs (3 large)
200ml (3/4 cup) ice cold chicken fat
200ml (3/4 cup) iced water
5ml (1 tsp) salt
3ml (1/2 tsp) sugar
150g (2 ½ cups) (5oz) matzo meal
2 litres (3 ½ pt) strong chicken stock
3 ml (1/2 tsp) ground cinammon
Method: The method is very important. Please follow every step in order to achieve good results. The same cup measure must be used for the eggs, chicken fat and water.
In a large bowl, place the eggs, chicken fat, iced water, salt, sugar and cinnamon. Add 500ml (2 cups) matzo meal. With a wire whisk briskly blend all ingredients together.
Slowly add the remaining matzo meal, folding in until well blended. Cover bowl and place in a refrigerator for a few hours.
With wet hands divide the matzo mixture into 14 equal portions and roll into firm balls each the size of a golf ball.
Bring stock to the boil. Add the matzo balls. Cover with lid. Boil on high heat for a few minutes. Reduce heat and simmer gently for approximately 30 minutes. The kneidlach should now be the size of a tennis ball, light and fluffy and a delight to eat!
Allow at least 2 per serving with the soup.