Matzo Ball Soup

Matzo balls soup

There are three ways you can make this delicious soup: from scratch, from a package, or combining both methods. I like to combine both, and adding my personal touch, which makes this soups very special.  Usually the Jewish people eat it only during Passover, now we eat eat anytime. Also, people from other cultures like this dish. I do not remember eating it when I was grown up, since this is a very Ashkenazi dish, and I am Sephardi.   The first time, I ever remember I ate it, was a at school when we did a “Mock Seder”.  The first two nights of Passover, we the Jewish people do a Seder [Hebrew word for “order”] and it is related to a Ceremonial dinner which includes 15 steps) where we narrate the Story of the Exodus from Egypt.

 

Skill Level: Medium 

Serving: 6-8 people

Time to Prepare: ~1:00  

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Ingredients

  • For the soup:
    • 4 cups of water
    • 3 table spoon “Rifka’s condiment” (see the recipe below)
  • For the Matzo balls:
    • 1 package of matzo ball mix  (Ideally Streits, Manischewitz, Lipton) (The box of 4.5 oz includes two packages)
    • 3 tablespoons of “Rifka’s condiment” (see the recipe below)
    • pinch of Cumin (I use Pereg brand)
    • Oil (depending on which brand of the Matzo Ball mix you use)
    • Water (depending which brand of the Matzo Ball mix you use)
    • 2 eggs
  • For Rifka’s condiment:
    • 2 cups of Cilantro
    • 3 Garlic cloves
    • 1 cup of Red Pepper, minced
    • 1 cup of Green Pepper, minced
    • 1 cup Orange Pepper, minced
    • 1 stick of Green Onion, minced

Tools

  • 1 medium pot
  • 1 glass (Pyrex) bowl
  • 1 wooden spoon
  • 1 small spoon
  • 1 medium pot
  • 1 knife
  • 1 food processor

Note: you need first to prepare the Rifka’s condiment, then the matzo ball mix and then the soup

Steps to prepare the dish

First step (Prepare  Rifka’s Condiment):

  1. Wash the cilantro
  2. Put all the ingredients for the “condiment” in the food processor.
  3. Mix all of them until you see all of them are combine and looks like a “paste”.

Second step (Prepare the matzo ball mix)

  1. Follow the instructions on the box
  2. After you have everything mixed, add 2 or 3 teaspoons of Rifka’s condiment
  3. Mix everything with a wooden spoon
  4. Cover the bowl
  5. Put it into the refrigerator for 10 minutes

Third step (Prepare the soup)

  1. Put 4 coups of water in the pot.
  2. Add three tablespoons of Rifka’s condiment
  3. Bring it to a boil
  4. While you are waiting the water to boil
  5. Take out the mix from the refrigerator
  6. Put a little oil on your hands and start to do small balls
  7. When you see the water is boiling, add the matzo balls
  8. You will know that the matzo ball are ready to eat, when all of them come up to the surface.

Fourth step (Serving)

  1. Enjoy with your guests – In Yidish we will say: “hnah deyn moltsayt!” (Bon appetite!)

 

Notes

  • You can freeze the “Rifka Condiment” that is  left over, or keep it in the refrigerator if you will prepare another soup, rice or any dish that you want to use a “natural condiment”.
  • You can use just matzo meal instead of the mix that you have from the box.  In this case, you will need to add the other ingredients such eggs, oil and water to the mix.
  • Here you can find a recipe for a vegan Matzo Ball Soup: https://cooking.nytimes.com/recipes/1021393-vegan-matzo-ball-soup

History

Here are some interesting stories: