Matzah Ball Soup (Soupe aux boules de matza) מרק קניידלך (Marak Knaidlach)

Matzah Ball Soup is a traditional Jewish dish that dates back centuries and is a staple of the Jewish Passover (Pessah) meals. The recipe and tradition have evolved over time, but it remains a central element of Jewish cuisine, particularly in Ashkenazi communities.

Origin and History

Matzah Ball Soup originates from Ashkenazi cuisine, that of the Jews from Eastern Europe. It is especially associated with the Passover holiday, where matzah (unleavened bread) is consumed in commemoration of the Jewish exodus from Egypt.

During Passover, it is forbidden to consume leavened bread, but matzah, a staple food, provides a way to create a nourishing dish without violating the rule. Matzah balls, made from ground matzah, eggs, and fats, are a traditional way to combine this sacred ingredient with comforting flavors in a broth.

Influence and Evolution

The concept of matzah balls has evolved over time, influenced by the culinary traditions of the regions where Ashkenazi Jews lived (Poland, Russia, etc.). The traditional version of matzah ball soup often includes simple ingredients such as eggs, salt, oil or fat, and herbs and spices to add flavor to the broth.

The dish gained popularity not only during Passover but also during Shabbat meals or other celebrations, becoming an integral part of Ashkenazi Jewish cuisine. Matzah Ball Soup also became popular in the United States, particularly due to Jewish immigration from Eastern Europe, where it is now commonly served in Jewish homes and restaurants.

Matzah Ball Soup Recipe

Here is the traditional and classic recipe for Matzah Ball Soup. There are many variations, but the following version is very close to those from old recipes as passed down in Ashkenazi Jewish communities:

Ingredients for Matzah Balls:

• 1 cup of matzah meal (קמח מצה, kemah matzah)
• 2 eggs (ביצים, beitzim)
• 1/4 cup of oil or fat (שמן או שומן, shemen o shuman)
• 1/4 cup of water (מים, mayim) or chicken broth (ציר עוף, tzir of)
• 1 tablespoon of chopped fresh parsley (פטרוזיליה, petrosilia) (optional)
• 1 teaspoon of salt (מלח, melach)
• 1/2 teaspoon of pepper (פלפל, pilpel)
• 1/2 teaspoon of garlic powder (אבקת שום, avkat shum) (optional)

Ingredients for the Broth:

• 4 cups of chicken broth (ציר עוף, tzir of) (homemade or store-bought)
• 1 onion (בצל, batzal), quartered
• 2 carrots (גזר, gezer), sliced
• 2 stalks of celery (סלרי, seleri), chopped
• Salt (מלח, melach) and pepper (פלפל, pilpel) to taste

Instructions for Matzah Balls:

1. Prepare the dough: In a bowl, mix the matzah meal (קמח מצה) with the eggs (ביצים), oil or fat (שמן או שומן), water (מים), salt (מלח), pepper (פלפל), and parsley (פטרוזיליה). Mix well until a homogeneous dough is formed.
2. Rest: Cover the dough and refrigerate for at least 30 minutes.
3. Form the balls: Once the dough has rested, shape it into walnut-sized balls using your hands. Don’t make them too large, as they will puff up during cooking.
4. Cook: Bring a large pot of salted water (מים עם מלח) to a boil, then reduce to a simmer. Cook the matzah balls for about 20 minutes, until they float and are cooked through.

Instructions for the Broth:

1. In a large pot, heat the chicken broth (ציר עוף) with the vegetables (onion - בצל, carrots - גזר, celery - סלרי).
2. Let it simmer for about 30 minutes, then strain the vegetables to get a clear broth.
3. Season with salt and pepper to taste.

Assembly:

1. Once the matzah balls are ready, gently drop them into the hot broth (ציר חם) and let them cook for a few more minutes.
2. Serve hot with the broth (ציר) and the matzah balls (קובות מצה).

Explanation of Hebrew Terms:

• Matzah (מצה): Unleavened bread, consumed during Passover.
• Matza (מצה): Matzah meal or crushed matzah used in the preparation of the balls.
• Tzir of (ציר עוף): Chicken broth, used as the base of the dish.
• Batzal (בצל): Onion, one of the main vegetables in the broth.
• Gezer (גזר): Carrot, a common vegetable in the broth preparation.
• Sel (מלח): Salt, used to season the soup and the balls.
• Pilpel (פלפל): Pepper, another seasoning for the broth.
• Shemen o Shuman (שמן או שומן): Oil or fat, used in the matzah balls.
• Mayim (מים): Water, the base ingredient for forming the matzah dough.
• Petrosilia (פטרוזיליה): Fresh parsley, an optional ingredient for seasoning the matzah balls dough.

Why This Recipe is Traditional?

Matzah Ball Soup is a pillar of traditional Jewish cuisine, particularly for Ashkenazi communities (Jews from Eastern Europe). Due to the dietary restrictions of Passover (Pessah), matzah, which is a staple food during this time, is transformed into light, nourishing balls. These balls are often served in a homemade broth to create a comforting and spiritually symbolic dish.

Sources and References:

• "The Gefilte Manifesto" by Liz Alpern and Jeffrey Yoskowitz
• "The Jewish Cookbook" by Leah Koenig
• "The Book of Jewish Food" by Claudia Roden

Matzah Ball Soup not only embodies a rich culinary history but also profound religious and cultural symbols for Jews around the world.