MATZA-BALL SOUP

By Faye Levy

To prepare tasty chicken soup in minutes, use prepared chicken broth, then briefly cook cubes of boneless chicken and aromatic
vegetables in it. You can use onions alone, but leeks contribute a delightful flavor.

Use skinless chicken to minimize the time needed to skim the fat from the soup. With lean breast pieces there will be almost
none to remove. Thigh pieces will give the soup a richer taste. In this recipe, the chicken serves two purposes: it helps reinforce
the soup’s flavor and provides protein, so the soup can be the heart of a satisfying supper, as a main course.

If you want to serve the soup the classic way, as a first course, remove the chicken and vegetables with a slotted spoon. In each
bowl put a few matza balls and a few carrot slices. Save the chicken and remaining vegetables for casseroles, pasta dishes or
other soups. The chicken is also good in chicken salad.

450 gr. boneless, skinless chicken, either thighs or breasts
1 large leek, white and light green parts only (optional)
1 large onion, cut in large cubes
1 large carrot, sliced thin
2 celery ribs with leafy tops, ribs sliced, tops left whole
3 medium garlic cloves, minced (optional)
1 bay leaf
5 parsley sprigs, leaves removed and chopped, stems reserved separately
5 cups prepared chicken broth
2 tsp. snipped fresh dill or 1/2 tsp. dried (optional)

Prepare matza balls.

Trim visible fat from chicken, cut meat in 21/2 cm. chunks and put them in a large saucepan.

If using a leek, quarter it lengthwise, rinse well to remove sand between layers, and cut in thin slices. Add to saucepan. Add
onion, carrot, celery, garlic, bay leaf, parsley stems, chicken broth and 11/2 cups water.

Bring to a simmer. Cover and cook over low heat for about 12 mins. or until chicken and carrots are tender.

Remove bay leaf, parsley stems and celery tops.

If you want to serve soup as a light first course, remove chicken and vegetables with a slotted spoon, leaving only a few carrot
slices in saucepan. Skim off excess fat from soup. Season to taste with pepper. Taste before adding salt; if broth was salty,
more salt may not be needed. Add chopped parsley and dill.

To serve, remove hot matza balls from their liquid with a slotted spoon. Add them to soup bowls and ladle hot soup over them.

Makes 4 servings.

EASY MATZA BALLS

My mother taught me that light matza balls require a soft batter and gentle shaping. If the batter is firm enough so the balls can
be formed in a neat, perfectly round shape, they will not be fluffy.

To keep them soft, add enough liquid but do so gradually.

Some people poach the matza balls directly in the soup, but many treat them like pasta, cooking them in a separate pot of
simmering salted water. The reason is that sometimes a few little bits break off or some starch goes into the water, and they
would cloud the soup. Good chicken soup should be as clear as possible.

Besides, my mother says, ’the matza balls drink up all the broth’ and then there’s not enough left to eat as soup. Unlike pasta,
matza balls poach gently in a covered pan rather than boiling uncovered.

If you’re cooking the matza balls ahead, you can refrigerate them for two days in their cooking liquid in a covered container.
Reheat them in their cooking liquid over low heat before adding them to the hot soup.

2 large eggs
2/3 cup matza meal
1/4 tsp. baking powder
salt and freshly ground black pepper
1 to 2 Tbsp. warm water or chicken
broth (you can use part of the broth from the soup)

Lightly beat eggs in a small bowl. Add matza meal, baking powder, and a pinch of salt and pepper. Slowly stir mixture with a
fork until it is smooth.

Last, stir in 1 to 2 Tbsp. warm water or chicken broth, adding enough so mixture is just firm enough to hold together in
rough-shaped balls.

Bring 2 liters water to a simmer in a saucepan and add salt.

With wet hands, take about 2 tsp. of matza ball mixture and roll it gently between your palms to a ball; mixture will be very soft.
Gently drop matza ball into simmering water. Continue making balls, wetting hands before shaping each one. Cover and simmer
over low heat for 15 minutes.

Cut one matza ball to see if it is thoroughly cooked; its center should not be dark or wet. Cover and keep them warm in their
cooking liquid until ready to serve.

Serves 4.