The Secret Club of Matzo
Ho-ho-happy Hanukkah boys and girls. During Last J-New Year, gansie had a few problems putting together that iconic dish, matzo ball soup. So for the greater good of the ES society, I have decided to share this stunning family recipe, in the hopes of creating a better holiday season for all.
After, the jump, a matzo ball soup recipe, straight from my Aunt Helene (via my grandmother). The secret: Club soda. Say Wha? My aunt insists that soaking the balls in club soda, NOT cold water, is the only way to get that perfect, fluffy consistency.
Mazel Tov, and good luck finding some chicken fat at your local grocers.
Helene’s Chicken Soup with Matzoh Balls
– Put 2 pullets – quartered, in a pot; cover with water;
– add salt; add soup greens after 1 hour of cooking; add carrots and an onion or two.
– When chicken is falling apart, take out; cook until carrots and onions are done.
– Optional: add two packages herb ox powdered bouillon (it makes the soup more yellow)
Matzoh Balls (make these a day in advance):
1 cup of Streit’s matzoh meal.
1/3 cup chicken fat at room temperature
1/2 cup club soda
4 large eggs
1 teaspoon salt
– Beat eggs; add shortening; salt and pepper. Mix it well.
– Add matzoh meal
– Add club soda
– Put in tightly sealed container
– Refrigerate overnight.
– Use an ice cream scooper to scoop out balls and drop into boiling soup
– Cover; lower heat; cook about 45 minutes.
Club Soda Photo (get it?): Soasoas.