kneydlekh קניידלעך Matzo Ball Soup

I make Matzo balls, what my mom calls kneydlekh קניידלעך in Yiddish ki -NAY- dl-ekh (make the last sound (ekh) by clearing your throat), for special occasions like Passover and Rosh Hashanah, or just to help the heal a bad cold. Serve them in

Are you wondering if adding baking powder is kosher for Passover? All I can say is that the Manischewitz matzo ball mix which is kosher for Passover contains sodium bicarbonate and monocalcium phosphate which are the active ingredients of baking powder. So if they can make their matzo balls light and fluffy with that, so can I!

Makes about 15 medium matzo balls
4 large eggs
2 tsp schmalz (rendered chicken fat). Use the fat that rises to the top of the soup
(vegetarian version: use 1/4 cup oil only)
3 Tb  canola oil
1 tsp garlic infused olive oil
1 cup matzo meal
2 tsp salt
1/4 tsp white pepper
1 tsp baking powder
1 Tb minced parsley leaves
1/2 tsp dried or 1 Tb fresh minced dill weed
 
1 TB schmaltz added to boiling water
1/4 cup soup added to boiling water
 
 

Whisk eggs in a medium bowl with schmalz and oil.

Mix herbs, matzo meal, baking soda, salt and pepper in a separate bowl. Gently fold into the egg mixture.

Cover bowl and refrigerate for 1/2 hour

While dough is resting in the fridge, boil a large pot of water (at least a gallon). Add a tablespoonful of schmalz (unless you’re making vegetarian ones) and 1/4 cup soup. This will give the kneydlekh more flavor. If you have plenty of soup, you can just boil the kneydlekh in the soup.

Wet your hands and roll  about 12 golf-ball sized matzo balls.

Drop them in the boiling water. Cover pot tightly and lower heat to simmer. Cook for 30 minutes. Balls will double in size and should be soft. If you are going to store them for later, place them in a container with just enough broth to cover.

You can sprinkle more dill and parsley on the soup when serving.

Roz’s Jewish Chicken Soup (plus a vegan version)

OK the chicken doesn’t need to be Jewish. But this soup will cure any cold, which is why it’s called Jewish penicillin.

My Vietnamese student Dan gave me a the advice to break the bones to expose the marrow to add amazing flavor and nutrients to the broth.

Ingredients:

Bones, skin, herbs and vegetables from roasted chicken

add 2 more cloves garlic

1 bay leaf

3 stalks celery, leaves also, coarsely chopped

2 carrots chopped, or a handful of baby carrots

1 onion, coarsely chopped with skin

green part of leeks, coarsely chopped

2 tsp. salt, or to taste

black pepper

Water, about 1 gallon

After serving and boning chicken, reserve bones and skin and herbs. Break the bones to expose the marrow (I use kitchen shears). Return the bones to the soup and let it boil while you shred the chicken by hand. Discard lemon, or it will give a bitter flavor to your broth. Fill roasting pan with water, add more celery, garlic, salt and pepper, the green part of leeks and onions. Keep onion skin on for a golden color to your broth.

Directions:

Boil for at least an hour; two hours is better. Stir to get the drippings in the pan into your soup. They add a delicious flavor.

Let cool until you can handle the pan. Strain through a strainer and store in refrigerator. The next day you can skim the fat off with a slotted spoon and adjust seasonings. This broth can be used as a base for various soups. Serve topped with fresh  dill.

Add kneydlekh-(matzo balls) for special occasions like Passover and Rosh Hashanah or just to help the healing process.

You can also add rice or noodles to the broth.

My mother-in-law, the beautiful Conchita, immigrated from Mexico to the Rio Grande Valley in South Texas with a flair for making meals that were bién rica.  I have adapted some of her  recipes such as sopa de fideo, which is Mexican chicken-noodle soup.  She fries the fideo, which is short vermicelli, and adds onions, tomatoes and salsa.

Vegan Version: Omit the chicken. Add 3 sprigs of rosemary, 5 sprigs thyme, 10 cilantro sprigs, a handful of parsley, 3 sage leaves, and 3  garlic cloves to ingredients. Boil the vegetables and herbs for an hour, then strain and use as a base for vegetable soups.