History of Matzo Ball Soup

Matzo ball soup is a food first eaten by the Jews when they fled Egypt. It is usually a food eaten by Jews during Passover, but is now eaten by many other cultures, and not just during Passover. The exact origins of matzo balls aren’t clear, but many know they originated around the 19th century. There were many versions of matzo ball names; first, they were called “knoedel”. Next, they were called “knoedela”, and during the 1930s, Manischewitz started selling matzo balls under the name “Alsatian feathery balls”. Soon after, it was changed to matzo balls. In earlier days, Jews would visit grocery stores for matzo bread, and make matzo balls with leftover crumbs. Now, you can buy a mixture to make them. People say that Matzo balls are basically the 11th commandment for Passover since the food is so popular. It is great that matzo ball soup has now spread around the world and to different cultures!

Matzo Ball Soup Recipe

Ingredients

• 4 large eggs

• ¼cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)

• ¼cup chicken stock or vegetable stock

• 1 cup matzo meal

• ¼teaspoon ground nutmeg

• 1 to 2 tablespoons freshly grated ginger

• 2 tablespoons finely chopped parsley, dill or cilantro

• 1 teaspoon salt, more for cooking

• Black pepper

Steps

Step 1
In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.

Step 2
To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.

Step 3
Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

Sources:

“Celebrating Passover: The History And Symbolism Of Matzo Balls.” The Salt, 3

     Apr. 2015, www.npr.org/sections/thesalt/2015/04/03/397213116/

     ahead-of-passover-learning-how-to-make-matzo-balls. Accessed 16 Feb. 2023.

Feld, Audrey. “Matzah Ball Soup, the Best Part of the Matzah.” bbyo, 14 Dec.

     2020, azabbg.bbyo.org/post/matzah-ball-soup-the-best-part-of-the-matzah.

     Accessed 16 Feb. 2023.