A Matzo Ball Soup Recipe from Kayla, PopCosmo’s Teen Chef: This soup is consistently a Jewish staple, but it is especially delicious during Passover, when you can’t eat flour and/or leavening. I’m not completely sure what the dietary restrictions are, but ask your local Rabbi if you are feeling curious. To sum up the history of Passover, the Jews were oppressed in Egypt and had to escape on short notice, so they didn’t have time to let their bread rise. Therefore, during Passover, Jews cannot eat flour and/or leavening, so they eat matzo, a crisp, flat cracker, instead. A unique matzo ball soup recipe is found in just about every Jewish deli and restaurant, and for good reason – it’s delicious! For those of you who have never experienced a matzo ball, make these asap. They are very unique and hard to describe, but they are basically fluffy balls of heaven floating in a flavorful chicken broth. They are so easy to prepare, too! Please note that these are not Kosher because they have butter in them, but you can easily substitute margarine to accommodate Kosher diets.
Matzo Ball Soup Recipe, Serves 4-6
1/4 Cup Water
1 Cup Matzo Meal
1/3 Cup Melted Butter, Cooled Slightly
1 tsp Salt + More for Soup
2 lbs Bone-In Chicken Breasts
4 Carrots, Peeled & Quartered
2 Ribs Celery, Quartered
2 Yellow Onions, Skinned & Quartered
1 Turnip, Peeled & Halved
Chicken Bouillon, to Taste
Place the chicken, carrots, celery, onions, and turnip in a large pot. Cover with water, bring to a boil, reduce heat, and simmer for a few hours, adding salt and chicken bouillon to taste.
Whisk the eggs, water, butter, and salt together. Fold in the matzo meal and chill in the refrigerator for 15 minutes.
Bring a large pot of salted water to a boil. Roll the chilled matzo mixture into 10 balls and boil for 30-45 minutes or until cooked through. Enjoy!