Matzo Ball Soup Recipe | The Family Cookbook

With Passover right around the corner, I thought I’d share some photos from a recent visit with my family. We discovered my great-grandma’s Jewish cookbook with recipes compiled by her retirement community and we definitely had to try them out. Yes, the photos are mostly in black and white, but the end result with that table cloth? Perfection. The recipe from the book is for the matzo balls themselves. We throw them is a simple broth of chicken stock seasoned with kosher salt and parsley, and we throw in a few carrots and some celery for good measure. See the recipe after the photos.

Ready to document your food heritage?

Matzo Ball Soup Recipe
Kosher for Passover

INGREDIENTS (via Hortense Hoffman from my great-grandma’s retirement community):
2 matzos
2 tablespoons chicken fat
1/2 onion, chopped fine
1 teaspoon chopped parsley
1/2 cup matzo meal
1 egg
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ginger
1/8 teaspoon nutmeg

DIRECTIONS:
Soak the matzos in cold water for a few minutes and drain; then squeeze dry. Heat the fat, add onions and fry to a golden brown. Add the matzos, stir until it leaves the skillet clean. Add seasoning, egg slightly beaten, and matzo meal, enough to make a soft dough. Let stand several hours of overnight in the refrigerator. Shape into balls the size of a marble, rolling between your hands. Drop into simmering soup to boil, about 20 minutes covered. Balls swell and rise. Serve 2 or 3 balls to a portion in chicken broth.