Matzo ball soup is iconic. It’s also delicious. There is a restaurant near where my old office in NYC is called Eisenberg’s. The whole place is probably about 12 feet wide and 30 feet deep. It’s got a counter and basically nothing else. Well, I mean it’s got food. Good food at that. Their tuna melt stands out in my memory as a treat. But the item I remember best is their matzo ball soup. On a bitterly cold day, after walking around New York City, a bowl of matzo ball soup from Eisenberg’s was just simply perfect.
And then we moved away.
The following spring Adam and I started hosting a Passover Seder. Something that forced me to learn how to make matzo ball soup myself. It’s not hard, but for some reason, I don’t make it nearly as much as I should. But on a day like today, when the temperature outside hasn’t risen above 29 degrees for a week, it seems essential. When Adam gets home tonight from work (and his walk from the train station), and his nose is bright red from the cold, it will be nice to have a bowl of this waiting for him. Wouldn’t it be nice for you too?
Matzo Ball Soup
8 cups chicken stock (as usual, vegetable stock can be substituted to be vegetarian)
4 tbsp vegetable oil
4 large eggs
1.25 cup matzo meal
2 tsp salt
4 tbsp chicken stock
*Word to the wise here. I’ve heard/read numerous tips on how to make your matzo balls light and fluffy. Personally, I like my matzo balls like little lead bricks. Weird, I know, but it’s true. I like them to be dense as dense can be so they give real heft to the soup. So, my instructions result in denser matzo balls. Oh, I also like them salty. Just a warning. If you want them lighter reduce the matzo meal by 1/4 cup to 1 cup total and only chill for 30 minutes.
Blend oil, eggs, matzo meal, chicken stock and salt together in large mixing bowl with a hand mixer.
Place covered in refrigerator for a minimum of an hour. (The longer you chill it the denser the matzo balls will be.)
Reduce heat to medium low and cover the pot and simmer for 30-40 minutes.
Makes 4 servings.