Friday, July 25, 2008

Better than Bubbe's Matza Balls

I've been meaning to do this post for ages, but I really wanted to do it with photos, so you all had to wait until my camera finally arrived. This is the full recipe for my famous matza ball soup. If you want to learn ONLY matza balls, skip to the end.

You will need:
Heavy stock pot
Large bowl
Sieve that fits inside bowl

Ingredients:
Soup-
1 lb chicken parts (bones, wings, necks, whatever)
2 large onions
4 medium carrots
1 small bunch celery
handful of parsley
Salt
Hawaj (soup spice, a mixture of turmeric, cumin, and black pepper)

Place the pot on med-high flame. Once warm, add chicken parts and cook until brown on all sides
While chicken is browning, roughly chop onions.Add onions to pot once chicken is lightly browned. Cook until onions are limp and bottom of pot has a nice dark brown glaze.

Chop up carrots roughly and add to pot.Add Hawaj (I use 2 Tablespoons, you may want to use less until you know how much you like the flavor) and salt (to taste, about 3 T) to pot.

Now add water to the pot, until it is nearly full (the amount will depend on your pot). Then chop parsley and Celery (including the leaves) and drop into pot.
Lower heat and let simmer for several hours, up to 10 hours. The longer it goes, the better. I average about 6 hours. Keep adding water as necessary.
Later, your soup will look like this:

Not so yummy looking, but trust me it will taste wonderful! Put the strainer inside the bowl and pour the contents of the pot into the strainer. scrape the sides of the pot to get the gunk off.Pour the broth back into the pot and bring it back up to a gentle boil. Now is the time to add any veggies, barley, rice, noodles, whatever to the soup. My husband is a purist, so no veggies for us. Oh well.

Now, get ready to make the matza balls!!!


Matza balls-
Small bowl
mixing fork
2 eggs
1 T Oil (any kind)
1/2 c matza meal
1 tsp baking powder

Crack the eggs into the bowl and add oil. beat it...just beat it...
Put the matza Meal in and the baking soda. Beat...oh wait, no, just mix it all until just combined.
Put it aside for 15 minutes. In the fridge, if you're unusually worried about salmonella, but the counter works fine for me. Now, get ready to form balls by wetting your hands. take 1 Tbl or more of the mixture (depending on the size you want them) roll it into a soft ball (no perfection needed) and slide it into the boiling broth.Repeat until you run out of batter. Never, ever boil your matza balls in water. bland city. it also works best if you are going to serve them in the next hour or so after you make them. keeps them from being too mushy.

Now, sit down and enjoy your soup. It cures many ailments and keeps kids happy.

4 comments:

p.j. said...

Shalom! A quick question: You mention both baking powder and baking soda. Would you please clarify which you use? Toda raba!

the rabbi's wife said...

Baking powder. You can see it in the picture. Bevakasha!

Anonymous said...

Although I am not Jewish, I will be making this soup.
Can I find Hawaj on-line already mixed?
If not, what are the portions I should use of the spices, & which ones should I use?

Kay

the rabbi's wife said...

Kay-
You don't have to be Jewish to appreciate good matza ball soup! Hawaj is equal parts turmeric, cumin and ground black pepper. it should be pretty easy to make on your own. if you're not sure how spicy you like it, you can start with half the pepper and add more to taste. Let me know how it turns out!