Matzoh Ball Soup

At my daughters' 4^th Birthday Party, my father-in law Lloyd jumped with excitement when he saw the pastry box open to reveal Sfogliatelle. While he savored each bite, he told me that when he was growing up in the Bronx he would run to the “Italian side” to a bakery on Arthur Avenue, get a Sfogliatelle, and then race back to the "Jewish side" to eat it.  It’s amazing how food knows no boundaries, and when it’s good we’ll do anything for it! 

So in honor of my Jewish family I give you the Glick Matzoh Ball Soup.  It’s so delicious that I would run to get it! —Jennifer

What you’ll need for Matzoh balls:

2 eggs

1 tsp baking powder

1 tsp kosher salt

1 tbsp seltzer (this adds a fluffy texture to the matzoh)

2 tbsp vegetable oil

½ cup matzoh meal

What you’ll need for the broth:

1 chicken carcass broken down (a great shortcut is to get a cooked roasted chicken, use the meat for chicken salad and the bones for the broth)

1 yellow onion, cut up

2 large carrots, with greens on

3 garlic cloves, whole

Fresh thyme and rosemary

1 bayleaf

3 stalks celery

Jennifer's father-in-law Lloyd enjoying
 a taste of Sfogliatelle.

Broth preparation:

Place the chicken carcass, vegetables, and herbs into a large pot.  Fill the pot with water and bring to a rolling boil for about an hour.

Skin off any fat that rises to the top.

Drain the liquid from the vegetables and chicken.

Salt and pepper to taste.

Matzoh ball preparation:

Mix the ingredients in a large bowl with a fork until blended.

Chill in the refrigerator for 15 minutes.

Bring a pot of water to a boil.

Take the chilled mixture and make the balls. It’s easier if you wet your hands.

Drop the balls into the boiling water. If they are large, cook for about 25 minutes, smaller ones take 15-20 minutes. Make sure you cover the pot and bring the water down to a simmer. Place the matzoh balls in the broth and serve!