Passover – Matzo Ball Soup WIth “Egg” Noodles

Today I’m home cooking all day because tonight is the first night of Passover.  My sister and her family are away so it’s just my family and my mom – a small crowd this year, however it doesn’t seem like we’re cooking any less. 

My mom is making her turkey.  We LOVE her turkey.  I’ve watched her make it and it seems so basic and simple but when I tried, it just didn’t taste the same.  Some people make brisket or chicken, but for us, her turkey is a treat so I’m really looking forward to it tonight!  The best part – I don’t need to share the wings with anyone!  My sister and I both like the wings and always want the extra crispy one but since she’s not here, they’re ALL MINE!!!

One thing we always make is matzo ball soup.  I make it during the year as well but for Passover there’s one thing we make that’s slightly different.  I’ll get to that in a bit.  Let’s start with the basics first.

Chicken Soup

To start, you need to make the soup part of matzo ball soup which really is just chicken soup.

You’ve got your veggies – carrots, celery, onion, parsnip & dill (I know, it’s an herb)

Chicken – whatever parts you like but it should be kosher. I’m telling you – it really makes a difference.  I’ve made ti both ways and it’s so much better with kosher chicken.  Mind you, it’s definitely way more expensive – so do what you need to do.

I cut the carrot and parsnip into bite sized pieces.  I keep the celery on the larger side so I can pick it out easily.  Not a fan of cooked celery but it adds a good flavor to the soup.  The onion I peel and then cut in half.  Again – it’s there just for flavor, not to be eaten. 

Put it all in a pot, veggies on bottom, chicken on top and then cover with cold water. 

Let it cook covered and as it starts to boil, you may see some crud along the top.  Not sure of any nice way to say it but it’s brown stuff you’ll see floating on top.  You don’t want it mixed in with the soup so start skimming it off with a spoon.  Also add salt and pepper.

After it comes to a boil, lower the heat to a simmer and cook for an hour or so and just taste it.  It may need to cook a bit longer and it also may need more salt.

While that’s cooking, we move on to the next step – the matzo balls

Matzo Balls

I can’t say I have any big secret here – basically just following the recipe on the back of the box but doubling it.  I’ve seen recipes where it says to separate the egg whites and then fold in, but that never worked for me.  It’s just straight up matzo meal, eggs, salt, water (or chicken soup) and oil. 

I think matzo balls are an acquired taste.  I happen to love them but I’ve had non-Jews over for various holidays and they politely say they’ll taste it and almost always end up taking one bite and they’re done.  Listen people – don’t WASTE my matzo balls!!  I’d rather you not be polite and say “no way!” than to waste my precious commodity!!

There are also 2 kinds sf matzo balls – sinkers and swimmers.  When I was growing up, I’d make my mom CRAZY about wanting the matzo balls hard (sinkers).  If it was too soft, I just didn’t want it.  Now, I did a complete 180 (or is it 360, I never remember) and have to have them soft (swimmers).

It’s really easy – follow the recipe, let it chill in the fridge for about a half an hour, get a pot of salted water boiling, form the balls, drop them in and let them cook for about 45 minutes or so.  I don’t think you can overcook matzo balls so don’t worry about it.

OK, now we’re ready for the special part of our Passover matzo ball soup.  The egg noodles.  Yes – you can buy kosher for Passover egg noodles in the store but we make REAL egg noodles – as in EGGS!  This was something my grandmother always did at Passover when we were growing up and we just continued the tradition.  The funny thing is, I really love it and could easily do it during the year but for some reason just save it for Passover. 

“Egg” Noodles

Start with a dozen eggs.  I put them right into a mixing cup so it’s easy to pour. 

Just beat them with a fork until all the yolks are broken up and smooth.

Get a frying pan heated with a little bit of oil.  Pour a small amount of egg so it just covers the bottom.  You want really thin layers (like making crepes).  Let it cook until it’s set and then flip it to cook on the other side.  Take it out and put it on a cutting board and sprinkle with some salt.

Roll up the egg and make slices across – these are your “noodles”. 

 Just repeat the process until you’ve used up all the eggs – remembering to keep each layer thin.

We’re done with all our steps to making Passover matzo ball soup.  Now it’s ready to assemble and the best part – eat!

I like to separate everything so everyone can have the soup the way they like it.  I strain the soup so the broth is in one container, I take the chicken meat off the bones and break it up into bite sized pieces, get the carrots, parsnip and celery out as well. 

Listen, the veggies will probably be a bit mushy, but my family is used to it already and likes it that way.  Another option is to strain the broth and cut up new veggies and heat together until the they are as soft as you like.

The main reason why I separate everything is because I like my soup in a particular way.  It may sound weird but I don’t like chicken in my chicken soup.  I know, what can I say – sometimes I have strange eating habits.  In the early days of my relationship with the hubbs, I remember I made soup and he started stirring everything together in the pot!  There were little pieces of chicken everywhere!  He totally didn’t get why I was freaking out.  Now, I serve everyone their soup.  Yes, I know – control freak to the MAX!!

This is how I like it…

veggies, matzo ball (1 or 2), “egg” noodles, (lots of them) and of course the soup

There ya go!

Do you have any special favorite dishes for your holidays?  Do you prefer sinkers or swimmers?

Happy Passover!