Matzo Ball Soup is Not Just for Passover!

2014-12-08 05.54.14Matzo ball soup was one major benefit of converting to Judaism before I married my husband. It’s traditionally eaten during Passover (in the spring), but I find that it makes the perfect food for a cold winter day.

Matzo ball soup isn’t much work to make, but it does require a good amount of time, especially if you are making the soup broth from scratch, so it’s best to start earlier in the day or the night before if you want to eat it for dinner. Most of that time is just waiting, so you can get plenty of other things done!

I didn’t include instructions for the soup itself. Any basic chicken or veggie broth will work. I make mine by simmering a whole chicken for a few hours in salted water until the meat is cooked, removing the meat, and then cooking the bones for another few hours. Then I refrigerate the broth, skim off the fat, and the next day I add carrots, onions, celery, and parsnips, and sometimes soy sauce or fresh herbs, and cook for about an hour until everything is cooked and it’s ready to serve.

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