Matzoh ball soup

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Summer is now a distant memory

The leave have started falling from the trees

The cold and rain have made their return


You’ve turned the heating on

“Ladida, ladida, ’tis autumn” sang Nat King Cole

Well, you need more than a song to help you cope!

Which is why I decided to share with you my recipe for the most heartwarming dish:

The Matzoh ball soup!

What? Never heard of it?

Matzoh (or matzoth) are those lat and dry jewish crackers that are consumed instead of bread during Pessah (Passover, commonly known as jewish Easter).

The matzoh ball soup is an Ashkenazi jewish (=from eastern Europe) dish where the matzoth are ground into a semolina like meal and turned into dumplings with egg and fat, and served with a broth.

It is the ultimate comfort food for long dark rainy autumn nights!

Want to know how it’s done?

Just keep reading!

So, you’ll need to make a broth first.

For that, you’ll need to make a Bouquet Garni: 1/2 a carrot, 1/2 a trimmed leek, 1 celery stalk, some flat parsley, some rosemary, some sage, some thyme and 1 bay leaf.

Tie them all together with some un-coloured, natural cotton string (same as used for roast beef)

Pour 3 litres of water in a large pot, bring to boil. Throw in 1 onion, quartered, 3 cloves of garlic and 1 bouquet garni. Pour 1/2 cup of dry white wine (optional)

Cover and simmer for at least one hour.

Meanwhile, prepare you matzoh balls:

quickly fry 1 chopped onion and 1 chopped garlic clove in a pan, leave aside to cool down.

In a mixing bowl, mix 4 tbsp of olive oil with 4 whole eggs, add the onion and garlic and 1 tsp of freshly chopped parsley.

Stir in 1 cup of matzoh meal (

Add 1/4 cup of hot water and mix well.

Cover and leave to chill for 20 minutes in the fridge

Bring a large volume of salted water to boil.

Roll the matzoh mix into balls about the size of big walnut. Throw then in the boiling water, cover and simmer for 20 minutes.

In the mean time, cut 2 spuds, 2 carrots and 2 trimmed leeks into big chunks.

Remove the bouquet garni, onion and garlic form the broth.

Pour 1/4 cup of olive oil into the simmering broth, add the spuds, the carrots and leeks, and cook for 15-20 minutes without cover.

Remove the balls from the water, and the broth from the heat.

Serve yourself as many balls as you fancy (but be careful, they are very filling)

with a generous portion of vegetables

and some broth…


Place the leftover matzoh balls in the broth, covered with cling film (or in an airtight container) and keep in the fridge


One response to “Matzoh ball soup

  1. Pingback: Review – Penicillin | Barking up the Muse Tree

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