Arianna Shares Yaya’s Matzah Ball Soup Recipe

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Arianna Brooks shares her recipe for Yaya’s Matzah Ball Soup. For those of you who are unfamiliar with Matzah Ball Soup – where have you been?! This is a deeply flavorsome chicken broth, with dumplings made from crushed matzo (a.k.a. unleavened bread), bound together with fat and egg.*

*As you probably notice, this dish is not vegan! This Kosher dish is the first Community Recipe in our series since JFH expanded from being a plant-based / vegan food only site.   

Community Recipes is a recurring feature where we share your recipes on the Jewish Food Hero blog. If you want to share a recipe in this series, pitch us your idea here. This series is all about sharing healthy Kosher recipes. We are creating a positive community around food and sharing.

Tell us about yourself, Arianna Brooks!

Hi! I’m an author and former elementary school teacher, and I am married with two kids under 5. I grew up in Tel Aviv, Kfar Saba, Cherry Hill, New Jersey. And now I reside in the northern suburbs of Chicago. 

As a matzah ball soup enthusiast, I am thrilled to share with you my eima’s (or Yaya to my children) matzah ball soup recipe.

In fact, I love matzah ball soup so much that I wrote a book about it!

Speaking of which – tell us about your children’s book!

I wrote the sweet children’s book, My Mushy Matzah Ball to celebrate family, love, and delicious Jewish foods. You can find the book on  www.mymushymatzahball.com and on Instagram @mymushymatzahball

I am currently working with my illustrator Torey Butner on the delicious sequel to My Mushy Matzah Ball, My Happy Hamentashen. My Happy Hamentashen will be out on Amazon in time for Purim.

What one food item could you not live without? 

My favorite meal in the whole world is the “Blackened Salmon and grilled sweet potato” from Pinky’s Shrimp in Long Beach Island, NJ.

If I had to choose only one food item… Greek Town Spice from the Spice House. Greek oregano, garlic, lemon peel and plenty of salt. If you know, you know: it makes EVERY meal the BEST. 

Can you recommend your favorite cookbook to us?

Cooking Through Trader Joe’s Cookbook Favorites by Kelsey Lynch

 Jerusalem: A Cookbook by: Sami Tamimi and Yotam Ottolenghi

Do you have a health tip to share?

Eat food that makes you feel good. Savor your meals and enjoy that dessert.

What’s the story behind your Yaya’s Matzah Ball Soup Recipe?

At the start of the pandemic, when everything was uncertain, I brought my two kids to live with my eima. She made matzah ball soup at the end of each chaotic week. It grounded us all and gave everyone something to look forward to. This matzah ball soup is a huge comfort, and filled with love.

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What’s the story behind your Yaya’s Matzah Ball Soup Recipe?

  • Author: jewishfoodhero

Description

At the start of the pandemic, when everything was uncertain, I brought my two kids to live with my eima. She made matzah ball soup at the end of each chaotic week. It grounded us all and gave everyone something to look forward to. This matzah ball soup is a huge comfort, and filled with love.

Yield: 20 matzah balls, 10 bowls of soup

Prep: 10 mins

Cook: 2 hours


Ingredients

Scale

For the Chicken Soup:

4 chicken thighs with bones and skin

2 parsnips, peeled and whole

1 sweet potato, peeled and whole

2 stalks of celery

1 onion, peeled and whole

10 cups water

12 tablespoons salt

1 tablespoon sugar

2 fresh dill sprigs

For the Matzah Balls:

4 tablespoons butter (or margarine)

¼ cup chicken soup broth

4 eggs

1 cup matzah meal

1 teaspoon salt


Instructions

Chicken Soup:

  1. Combine chicken, vegetables, and water in a large pot. Bring to a boil.
  2. Lower the heat and simmer, partially covered, for one hour.
  3. Add salt and sugar. Stir to blend and continue to cook for 15-30 minutes, until the chicken is tender.
  4. Taste and adjust seasoning.
  5. Remove from heat. Add dill. Cover and let sit to allow flavors to meld.

Matzah Balls:

  1. While soup boils, melt butter (or margarine) in a medium sized microwavable bowl.
  2. Add the broth and allow to cool slightly.
  3. Using a fork, beat the eggs into the butter-broth mix.
  4. Pour in the matzah meal and salt and stir with a fork to incorporate. Batter will be thick and grainy.
  5. Add more matzah meal if it appears thin. Refrigerate uncovered for one hour or more.

Assembly:

  1. Remove chicken, vegetables, and dill from the soup pot. Bring soup back to a boil.
  2. Pinch golf ball sized amounts of matzo ball mixture and roll into balls – there should be enough to make 20. If you prefer larger matzah balls, double the size to make 10.
  3. Drop the matzah balls into the boiling soup.
  4. Return to a boil. Cover and lower heat to a simmer. Cook for one hour until the matzah balls are fluffy.
  5. Ladle into bowls and serve.

More Community Recipes

Jewish Food Hero’s Community Recipes feature is a space for us all to share our favorites and hear from a variety of people in our community.  This is an easy and fun way to get new meal ideas and learn about each other. Since you’ve read Arianna’s, do you feel inspired to share your Kosher recipe? Don’t forget to get in touch to share your recipe too!

Check out these other recipes from our community:

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