GRANNY’S KNEIDLACH SOUP
BY RACHEL SUGG ILLUSTRATION BY ABBEY PIATT PRICE Matzo ball soup will forever be considered the quintessential Ashkenazi comfort food. It holds a special place in my heart, as well as the hearts of almost every Jew I know. It is a privilege to be able to share my Granny’s Kneidlach recipe (Yiddish for matzo balls). This dish is a traditional part of the Jewish holiday Passover because it does not require any leavened bread products. Instead, the main ingredient, matzo meal, is made from crushed matzah, an unleavened bread which we are required to eat during Passover. That said, it’s perfect to have year round, especially when you’re feeling under the weather. While I wish I could take credit for some of this recipe, the contents are entirely my Granny’s own creation. I hope you delight in this recipe and find comfort in it, whatever your background, religion, or culture may be. 30 min 30 min a ke s 15 Matzo balls
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GET For the Soup: 1 whole chicken (at least 5 lbs), bonein 6 qts water, vary depending on pot size 1 large white or yellow onion, peeled and quartered 4-5 large carrots, peeled 1 celery stalk 1 bay leaf Kosher salt, pepper, and Lawry’s seasoning to taste
For the Matzo Balls: 1 cup matzo meal ½ cup water 4 eggs ½ cup vegetable oil 1 tsp salt Dash of pepper Dash of cinnamon
Optional: chicken carcass for extra richness
DO For the Soup 1. Start with the soup. Roughly chop carrots, celery, and onions and pulverize in a food processor. Pulse until vegetables are finely chopped. 2. Place chicken and optional carcass in a large stockpot. Add water until chicken is fully submerged. Add in vegetable mixture and spices. 3. Bring ingredients to a boil. Simmer until the meat falls off the chicken, at least 3-4 hours. 4. Discard chicken bones and bay leaves while making sure to preserve the vegetables. Let cool overnight and skim fat off the top before reheating. 5. While the soup is cooling, begin working on the Kneidlach.
For the Matzo Balls 6. Beat eggs in a stand up mixer until well combined. Mix remaining ingredients into the dough until evenly combined. Refrigerate for about 3 hours. 7. Bring a large pot of salted water (about 1 ½ quarts) to a boil. Form the chilled dough into the shape of golf balls and add to boiling water. Cover pot and let boil for about 30 minutes. 8. Save some matzo water for the kneidlach to chill in. Refrigerate overnight alongside the soup from earlier. 9. The next day, add kneidlach balls to soup and bring to a boil. Serve while hot.
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