Title: Matza/matzah/matzo/matzoh Ball Soup.
Categories: Jewish Soup Quick
Yield: 1 Servings

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First, the chicken broth has to be homemade. None of this cheatin' canned stuff. You have to get a big old stewing hen, put it in a kettle of cold water with a couple of onions, a handful of cloves of garlic, a celery stalk or two. Simmer an hour and add a bunch of carrots, cut into pieces. Simmer another hour. Keep the carrots and toss the other vegetables. Take the chicken out and bone it out and use it for something else. Taste the broth and salt and pepper it to taste.

Matzo balls - despite the fact that I'm 100% Chinese, I've made them more times than I can remember. I usually use the recipe on the side of the matzo meal package, except when I crush the matzos myself, in which case I do this, more or less:

An equal volume of eggs and matzos, a little salt, a little schmaltz. I usually cheat and add a dash of baking powder. Beat the eggs light. mix the powder (optional) and salt with the matzos, which have been crushed into cracker-crumb size. Beat the schmaltz and the matzos into the eggs. If the stuff becomes too thick, add a dribble of cold water or chicken broth. Form them into balls and make sure they are cool before you dump them in simmering salted water or broth (if you cook them in the soup, you get a cloudy product, and if that doesn't bother you, that's okay). Make one smaller one at the end out of bowl scrapings for a tester. Then cook them all for 20 minutes or so; take the little tester one out and eat it - if it's done, then cook the big ones for 5 minutes more; if it's not done, then adjust time accordingly. Fish them out with a wok strainer (I'm Chinese, remember) and plop them into bowls of broth, which should be boiling hot. If you want to be fancy, you can put a blob of chopped parsley on top of each serving.

From: Michael Loo

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