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
Soup:
- 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
pepper.
- 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.
on December 5th, 2007 at 11:24 am
I actually have heard the club soda thing before, being a part of the tribe and all. I’ve since tried my Oma’s matzah ballrecipe, but would like to try it one more time before I post about it.
on December 5th, 2007 at 11:52 am
If you live in DC, you might try Capitol Hill Poultry and/or Market Poultry at Eastern Market. Chances are they can get you chicken fat without too much trouble.
And if you can’t find chicken fat in NYC, you’re just not looking hard enough.
on December 5th, 2007 at 12:25 pm
if eastern market sells pig brains, i’m sure they sell chicken fat
on December 5th, 2007 at 6:40 pm
I’ve seen the club soda as the key for tempura batter as well. Keeps it light.
on December 6th, 2007 at 4:03 pm
chic fat if not made naturally also comes in a jar, it looke like white crisco good luck bs, thank aunt helene for sharing her recipe
on December 10th, 2007 at 12:59 pm
BS - What is this about soaking your balls?? You boil your balls - don’t soak them. Last week I followed the package instructions for Matzoh Balls but boiled the balls in club soda for that extra light and fluffy effect and just served them with hot soup.
on December 10th, 2007 at 1:02 pm
you mean you don’t fridge em overnight? you just throw em in? I dunno, you are gonna have to take this up with aunt helene
on December 25th, 2007 at 2:51 pm
[…] coloring. I have to admit, Beth was the chef, I was mostly just creative director, and we followed my aunt’s recipe, which worked superbly. Full disclosure: we bypassed the chicken fat, and everything seemed to […]