Last month, when I was diagnosed with a rare facial nerve condition and couldn’t really chew much, my mind’s eye saw nothing but matzo ball soup. It saw a rich, golden broth with fluffy filling floaters so very tender on the teeth. How you like that alliteration? Anyway, I couldn’t make it. Matzo ball soup needs your head on straight (okay, maybe a little straight) and all the heart you can muster. (Seriously, all).
Speaking of hearts, Dan got me a quart of it from PJ Bernstein near my place, with a side of mash and mushroom gravy, and for a split moment, the love of it transformed pain into pure happiness. Which didn’t last as long as I liked. Pain hit me that same night, real bad. Meds that were given to me weren’t working, and even though Dan had just traveled to me from Brooklyn, he hopped back on a train to get me stronger pills that were once prescribed to him. And guess what? When he returned, with meds, he also carried a bag full of food. When I asked what it was, he told me he had no clue. His mom handed the goods to him hoping it’ll make me feel better. Aaaaand…
It was matzo ball soup.
I don’t know how she knew what I needed, but I felt so touched by this and now this soup will forever be my one true medicine. I sipped and gently chewed for a week.
Now let’s get to the recipe. When I bought a pint of this from PJ Bernstein last week, I freaked the hell out when I saw that it was $10. Obviously I needed to make my own, especially since I was diagnosed last night at the hospital with ANOTHER nerve condition. Who needs a hug? This girl. But I’m willing to share some love with you, too.
Why golden? Turmeric. I’m putting it in everything right now because I need all the healing. But the matzo balls GLOW so beautifully, and the ginger, nutmeg, dill adds some serious flavor. No boring floaters here!
for the broth
-3 lb free-range, organic whole chicken
-enough cold water to cover chicken
-1 tbs kosher salt
-1 large onion, skin on, halved if necessary
-3 garlic cloves
-2 celery stalks
-2 bay leaves
-a combination of herbs you might already have, about 6 sprigs total (parsley, dill, cilantro, thyme, oregano)
-1/2 tbs peppercorns
-1 cup flavorful chicken or veggie stock for later*
Keep at a slow simmer from beginning to end, for about 2 1/2 hours. Skim off the top every chance you get so that the end result is a clearer and cleaner broth. I don’t welcome cloudiness when already feeling blue, ya know?
*The broth will reduce a little with time, so I like to keep a cup of chicken or vegetable stock nearby to add to it. Others just add more water, but I find that this gives it more flavor. Use a chicken or veggie bouillon if you’d like…I won’t tell on you. (I like the Better than Bouillon paste shhhhhhh).
Discard all veggies and herbs, and place the chicken in a separate bowl. Save it for another dish, or shred breasts and add it to your soup later on. You can also pour it through a fine mesh, but it’s okay if you don’t want to get too fancy.
for the matzo balls makes about 8 medium-sized (double recipe for more)
-2 tbs chicken broth
-2 tbs schmaltz (chicken fat), melted
-1 1/2 tbs fresh ginger, peeled and grated
-a heaping 1/4 tsp ground turmeric
-1/4 tsp salt and some freshly cracked pepper
-pinch of freshly grated nutmeg
-1/2 cup matzo meal, unsalted
-1 1/2 tbs fresh dill, chopped (or cilantro, parsley)
In a medium bowl, whisk eggs along with the ginger. Add everything else and stir til well combined. Pop it in the fridge for at least 1 hour, uncovered.
When ready, gently form balls, being careful as to not packing them tightly. You’ll want to barely touch them so that they remain a bit light and airy.
Place them into the broth that is gently boiling, along with some fresh carrots and one celery stick, both chopped into 1″ pieces. Cook for about 35-40 minutes.
Serve with more fresh dill. Noodles are also an option. I made less matzo balls because I knew my mom would love noodles as well. OH, and if you’re into beets…the salad I made to go with it was rrreal good.
5 small roasted beets, 1/3 cup of barley, cooked in about 1 1/2 cup simmering water. Lots of fresh dill and parsley, about 1 cup. Lemon and olive oil dressing, salt and pepper, chopped pistachios.