The day has come. Master Gil finally agreed to share with us his grandma’s matzo soup recipe! We gathered all the ingredients and were ready.
Master Gil: Friends, full disclosure – I never made this dish before.
Bertha, Claudia, me: ?????
The lesson continued…
Master Gil: You add water to the matzo meal. Not too much. Not too little.
Bertha, Claudia, me: HOW MUCH???
Master Gil: Just enough water, guys!
Bertha, Claudia, me: S@()%RIu”JHIH!!!
After 3+ hours, our soup turned out to be very yummy…
Master Gil (dabbed his forehead): You guys stressed me out.
Bertha, Claudia, me: On a scale of one to ten, how stress?
Master Gil: It is DIFFICULT to quantify my feeling!!
Bertha, Claudia, me: How difficult, on a scale of one to ten?
Master Gil: D@)(TA)@Y*(TUQ!!!
We loved Master Gil. Our next lesson will involve alcohol. We need it.
3 lbs of Chicken with bones but preferably without skin or a lot of fat. Drumsticks work great.
2 lbs Beef bones for soup, ideally with marrow
1 celery root
2 parsnips or parsley roots
6 carrot (peeled)
½ bunch of flat-leaf parsley
½ bunch of dill
6 cloves of garlic
1 bay leaf
1 cup of matzo meal
4 large eggs
2 tsp of salt
½ cup of carbonated water
½ cup of oil (canola or other type of vegetable oil)
To make the soup:
- In a large stockpot, put the bones and chicken and cover with water.
- Boil and then simmer until foam is created.
- Remove foam and excess fat with a spoon.
- Add vegetables and bring back to a simmer.
- Note: Master Gil usually waits with the herbs to see if some more foam is created because it’s harder to remove it with the herbs in.
- Add more water to cover all the content in the pot.
- Add salt and pepper to taste.
- Simmer, partially covered, for at least a couple of hours.
- Strain the soup/broth.
To make the matzo balls
- Mix all ingredients. Cover and refrigerate for 30 minutes.
- Create balls in the size of ping-pong balls. If the mixture is too liquid, add matso meal.
- Boil water in a large pot and add salt or a bouillon cube.
- Drop the balls into the boiling water and bring back to a boil.
- Reduce to lower heat and simmer covered for 30 minutes.
- Note: If you make the balls ahead of time, the best way to reheat them is in the soup.