Every Jewish woman has, for ages, maintained one fact: “She is the beholder of the best chicken and matzo ball soup ever“. Unless her mother is said beholder, then beholden-ness will, of course, be passed down. My recipe comes from my mother, who previous to my beholding the best chicken and matzo ball soup ever, was of course, the previous beholder of the best chicken and matzo ball soup ever. Mine extrapolates her recipe based on conventional wisdom of chefs in regards to stock making, and my preference for a richer soup with more vegetables. The biggest notable difference is that my mother is a person of exactness and recipes. I throw stuff in pots.
My recipe comes from my mother, who previous to my beholding the best chicken and matzo ball soup ever, was of course, the previous beholder of the best chicken and matzo ball soup ever.
I’ve written out this recipe a few times, and it is the unique combination of the exhaustion of doing so, and the recipients refusal to then use said recipe (looks complicated…. but you’ll visit again soon, right?) that causes me to start this blog. Its not complicated, not at all. Its just not a recipe you make in one sitting 30 minutes before dinner. You do it, as I do with most things, in between other stuff around the house.
So I give you, in highly detailed, easy to follow along steps, live from a real Jewish person-the recipe for
THE BEST CHICKEN AND MATZO BALL SOUP EVER
Remember, I’m Jewish. We don’t know how to make anything in small quantities, so adjust at will, but soup freezes beautifully so it’ll be there when you’re sick. The point is to make enough that it’ll last for a week. With people over. And a Hungarian army coming through.
- 2 roasting chickens or 5lbs of Chicken Quarters
- 2 onions
- 1 bulb of fennel
- 1 lb of carrots
- 1 head of celery
- 1 head of garlic
- 1 cup of white wine
- 1 bunch of dill
- 1 bunch of parsley
- 1-2 Parsnips
- 2 cups of mushrooms
- 16oz of Matzo Meal
- 8 eggs