At our first passover, Wendy’s matzoh ball soup was so fluffy and rich that I decided to take a stab for our second gathering at Shoshi and Paul’s. Mamma’s matzoh ball soup was a staple in our kitchen; the thought that she wasn’t a Jewish mother wouldn’t cross your mind once! I decided it was time to discover whether I had inherited the matzoh ball gene. Except I had ten minutes to shop, and one-ish hour to cook. Oh, and no garlic or carrots for the stock. I called upon my goddess of improvisation – and she delivered! Scrumptious!
Last-minute Matzoh Ball Soup, for any occasion
- half box of spelt matzoh meal, or one packet
- 3 tablespoons schmaltz
- 4 eggs, beaten
- 1/4 cup parsley leaves, minced
- 1 teaspoon sea salt
- 1 medium pot of salted water
- 3 tablespoons olive oil
- 2 cups leeks, chopped
- 2 cups celery, chopped
- 1-inch fresh ginger root, minced
- 1 cup water with half cube (or tablespoon) bouillon dissolved
- 2 medium golden or russet potatoes, thinly sliced
- 2 or 3 bay leaves
- 5 all spice berries
- as much dried oregano as you desire
- 1 fresh rosemary sprig
- parsley stems from leaves used for matzoh balls, coarsely chopped
- 1 cup water, plus one and a half cube (or 1.5 tablespoon) bouillon dissolved
- 8 cups water
- In a blender or food processor, grind the matzoh as finely as possible. If you don’t have a blender, crush with your hands in a bowl and then grind with the bottom of a cup. You will end up with some bigger pieces – don’t worry! Transfer to a large bowl.
- In a blender, beat the eggs and schmaltz together. If you don’t have a blender, beat with a fork; the schmaltz is like gelatin, so you may need to mash it with a fork.
- Add the eggs and schmaltz to the matzoh, along with the parsley and sea salt. Mix well.
- Cover with a plate and place in the refrigerator for one hour. Meanwhile prepare the broth…
- Remove the matzoh from the refrigerator.
- Bring the pot of water to a boil.
- Using wet hands, form the matzoh into balls with about two tablespoons of matzoh dough. Set aside on a plate.
- When the water is boiling, reduce to a simmer and drop in the matzoh balls gently with a ladle or spoon. Let them cook for about ten minutes, or until white and fluffy looking.
- Remove and add to the stock (below).
- In a large pot, heat the olive oil on medium high.
- Add the leeks and saute for about two minutes, stirring constantly. Cover with a lid for two more minutes.
- Remove lid and add celery and ginger. Saute for another two minutes.
- Add one cup of water with the bouillon, potatoes, and all spices and herbs. Cover with a lid and bring to a boil.
- Add the remaining water and bouillon and cover, and reduce to a simmer. Simmer for about 45 minutes to one hour.
- When the stock is done, and the matzoh balls are cooked, add them to the stock.
- Serve with fresh parsley, and one or two matzoh balls per bowl!
- You can store leftovers in an airtight container and reheat.