How It Came into Being | What It Means | How to Make It
Is there anything more comforting and satisfying than a steaming bowl of matzo ball soup? The iconic Jewish comfort food, a robust chicken soup traditionally made with dumplings called kneidlach, first appeared in a cookbook in 1846 (though that version called for beef stock). What were the origins of matzo balls and matzo ball soup? Is there a symbolism to the flavorful food? Are there different ways to make matzo balls?
What Is Matzo?
Traditionally, matzo is unleavened bread comprised of water and flour. The flour used to make the matzo varies based on the intended use. Matzo has long been associated with the Jewish holiday of Passover, particularly for use at the Seder meal. If the matzo is being made for the Passover Seder, it must use barley, rye, oat flour, spelt or wheat. If the matzo is for general consumption other than the Passover Seder, it must still be made with kosher ingredients, but is not limited to the five flours listed above.
What Are Matzo Balls?
Matzo balls are small dumplings or rolled balls of matzah meal, eggs, water and fat, which are commonly cooked in a chicken broth. Traditionally, the matzo is baked in the form of thin crackers, then crushed into meal to make the matzo balls. While other oils are often used, the preferred fat in a matzo ball is rendered chicken fat, also known as schmaltz.
How Did Matzo Ball Soup Originate?
According to tradition, matzo came into being when the Israelites fled from Egypt, as they left in such a hurry that there was no time for their bread to leaven. The first matzo balls were likely made in the early days of the Industrial Revolution, as flour was plentiful and matzo was cheap and easy to produce. Historians speculate that the thin crackers often broke and left many crumbs, which could be gathered, but needed something to bind them. Though the culinary concept of a dumpling dates back nearly 2,000 years, the 19th century saw a general trend of adding dumplings to a wide range of foods in Europe and Eastern Europe. As Jewish people adopted the practice, they adapted the dumpling to meet dietary restrictions, leading to the birth of the matzo ball. The first matzo ball soup was found in Austrian, German and Alsatian Jewish communities.
What Does Matzo and Matzo Ball Soup Symbolize?
Matzo signifies the difficulties and hardships experienced by the Israelites during their time of captivity, as well as the period of the exodus. It’s also a powerful reminder of liberation from oppression.
How Do You Make Matzo Ball Soup?
Traditionally, the matzo balls are made first. The ingredients are mixed together and then refrigerated for at least a half an hour, so that they firm up before they are formed into balls. The dough is then rolled into balls that are typically 1-1 ½ inches in diameter (about the size of a ping pong ball). The matzo balls are not initially placed in the soup, but are cooked separately, typically in simmering chicken broth or salt water. As a general rule, the matzo balls need to simmer for 30 to 40 minutes, so that they will be cooked all the way through. They will expand during the simmering process, doubling in size and becoming fluffy inside.
While the matzo balls are simmering, you will want to make the broth. There are different variations, but most versions include carrots, onion and celery. Other common vegetables used to enhance flavor include leeks, parsnips, turnips, rutabagas, green beans, zucchini and even sweet potatoes. The chicken may be added at different stages and in different ways:
- Many prepare matzo ball soup by putting a whole uncooked chicken in the pot at the beginning of the soup-making process, which requires simmering for a longer period of time.
- Others cook the chicken separately by boiling or roasting it, then shred the meat and add it toward the end of the process
The matzo balls are typically added to the soup just before serving, so that they don’t fall apart.
Some Unique Takes on Matzo Ball Soup
While traditional matzo ball soup has water, egg, matzo and oil-formed balls in chicken soup, there are some different traditions around the world:
- Yemeni matzo ball soup includes traditional Yemenite spices such as fresh cilantro and turmeric
- Persian matzo balls are often made with chickpea flour, making for a lighter and fluffier texture
- Jalapeno, saffron, roasted fennel and shiitake mushrooms have also become part of matzo ball soup in some areas of the world
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