If you didn’t grow up eating matzo ball soup, don’t worry you are not alone.  I think the first time I had matzo ball soup was at a friend’s bar mitzva.  I remember a yellow-golden broth surrounding a lonely matzo ball that redefined the word dense.  The flavor was overall enjoyable and had the nostalgia of homemade chicken soup.  It would be at least ten years until I would revisit matzo ball soup.  Thanks to Katz’s deli in New York, I am reacquainted with this rich soup that I make at least once twice a year – usually in the winter and around Passover.  

You might be asking yourself why a Sicilian girl is writing about matzo ball soup.  One word. Husband.  I wanted to impress my husband and what better way than homemade matzo ball soup.  I set out on a quest to find a unique but delectable matzo ball soup.  

I stumbled upon a leek and chive matzo ball recipe many years ago that was an overwhelming hit with my husband and in-laws.  The recipe of course has morphed over the years and the addition of hen broth has taken it to another level.  If you can’t find a hen, don’t worry a whole chicken or just chicken thighs will work just fine.  

While matzo ball soup was not in my lexicon of childhood favorites, I am happy to report that my four-year-old son already knows what a matzo ball is and requests them.  Between him and my husband eating the soup, I am sad to say there is never any leftover to freeze.  

This soup does freeze excellently.  I highly recommend freezing in one-quart containers and pulling it out when you have a cold or the flu.  Sometimes old wives’ tales have more truth to them than not, and this Jewish penicillin will not disappoint.  

Matzo Ball Soup

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• Author: Christina
• Total Time: 2 hours
• Yield: 12 bowls 1x

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Description

I stumbled upon a leek and chive matzo ball recipe many years ago that was an overwhelming hit with my husband and in-laws.  The recipe of course has morphed over the years and the addition of hen broth has taken it to another level.  

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Ingredients

Units USM Scale 1x2x3x

Matzo Balls

• 1 stick unsalted butter
• 1 cup leeks, chopped
• 1 cup shallots, chopped
• 0.5 ounces chives, diced
• 5 medium eggs
• 3 Tbs tonic water or club soda
• 1 1/2 cup matzo
• 1/2 tsp pepper
• Salt, to taste

The Soup

• 1/2 stick butter
• 1 cup leeks
• 1 cup carrots
• 1 cup celery
• 12 cups hen broth
• 1/2 hen meat from hen broth recipe
• 1/2 tsp pepper
• Salt, to taste

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Instructions

1. First make the matzo balls: Heat the butter over medium low heat until melted.  Add the leeks and shallots.  Sauté for 8-10 minutes.  Then, add chives and mix well.  Remove from heat.
2. In a large bowl, combine the eggs, tonic water, matzo, salt, and pepper.  Add the melted butter mix and stir to combine.
3. Roll into balls and refrigerate for 30 minutes to one hour.
4. Then make the soup: In a large stock pot or Dutch oven, melt the butter over medium heat.  Add the leeks, carrots, and celery and cook for 5-8 minutes.  Then, add the broth and chicken.
5. Drop the matzo balls into the broth and cook for 50-60 minutes over a low simmer.
6. Season with salt and pepper.

• Prep Time: 45 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner
• Cuisine: Jewish

Keywords: Passover foods, Jewish Comfort food