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A Passover favourite: Matzo balls and chicken soup

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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.

Chicken Soup

1 whole chicken

1 chicken cube

3 stalks celery

2 cups butternut

6 carrots

1 onion

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.







Alison Goldberg is the former property editor of Business Day (1985) and the Financial Mail (1991-99). In 1995 she won the Sanlam Financial Journalist of the Year Award. She has edited such titles as National Constructor and The Miner in Australia and has freelanced for The Star, The South African Jewish Report and The Jerusalem Post.

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