Jewish chicken soup with matzo balls is a traditional dish with its roots in Ashkenazi cuisine, popular among Jewish communities in Eastern Europe. This soup, also known as "matzo ball soup" in English, represents a fundamental part of Jewish gastronomy, especially during the celebration of Passover or Pesach. In other Latin American countries, it is simply known as matzo ball soup or matzo soup, and is valued for its comforting flavor and its cultural significance as a symbol of family unity and tradition.
The origin of the soup lies in the use of matzo, the unleavened bread consumed during Passover, transformed into small balls that are cooked in the chicken broth. This recipe has transcended borders and has been adapted to different palates in Latin America, appearing on family menus and in restaurants that celebrate Jewish cuisine.
How to Make Jewish Chicken Soup with Matzo Balls
Ingredients: Eggs, Egg White, Salt, Matzo Meal, Oil, Homemade Chicken Broth, Parsnips, Carrot, Onion, Broccoli Floret, Mushroom, Fresh Dill, Parsley.
In a mixing bowl, beat together the eggs, egg white, and salt.
Incorporate the matzo meal, oil, and 3 tablespoons of cold water.
Cover and refrigerate the mixture for at least 1 hour or overnight.
In a large pot, bring the chicken broth to a boil.
Add parsnips, carrots, and onions, reduce the heat to medium-low, and cook for 5 minutes.
Carefully form balls with the cold matzo dough using heaping teaspoons, placing them into the boiling broth as you work.
Cook the matzo balls, covered, for 15 minutes.
Do not lift the lid.
The broth should boil vigorously to allow the matzo balls to expand properly.
Uncover the pot, add broccoli and mushrooms, and simmer until the broccoli is just tender, 2 to 3 minutes.
Serve in bowls, sprinkle with dill or parsley, and serve.
