Go-Go's Chicken Matzah Ball Soup
Editor's note: This post is part of a series spotlighting different family recipes used by members of the White House staff for Passover.
Passed down for generations in my father's family, this recipe is a time-honored tradition at our Passover Seder. For as long as I can remember, my father has spent the days leading up to our Seder planning and preparing to make my Great Grandmother Go-Go’s Chicken Matzah Ball Soup from scratch. Last year I made it myself for the first time and shared it with friends at a Passover celebration here in Washington, DC!
GO-GO’S CHICKEN SOUP WITH MATZAH BALLS
1 four-five lb fresh stewing chicken (cut up)
1 two-three lb round bone chuck roast
1 medium sized can tomatoes or 3 fresh tomatoes if preferred
1 package soup greens (cleaned) – includes onion, potato, celery, turnip, parsley, parsnip, carrot. String beans (five or six) are also good.
Salt and pepper to taste
Place chicken and chuck meat in stock pot, cover with 8 quarts cold water. Bring to boil over medium to high heat. When water comes to boil, skim off any scum from top, lower heat, partially cover. Simmer chicken and meat for about 1.5 hours. Add soup greens and tomatoes. Bring to slow boil again. Partially cover pot once again. Simmer very slowly for two-three hours until it smells good and done.
Remove from heat, cool. Place in mason jars-be sure to leave air space at top. Put in fridge or freezer. Never eat same day. When ready to serve, remove hardened fat and discard. Reheat soup (bring to boil and simmer).
Matzah Balls: Never Fail, Light and Fluffy
3 eggs beaten well
½ cup matzah meal
Little bit of salt
Beat eggs very well until light and fluffy. Add ½ cup matzah meal. Blend well. Put bowl in freezer for 15 minutes.
Put two larger cans of chicken broth into large pot. Bring to boil. Remove mixture from freezer. Wet hands with cold water. Shape mixture into small balls (about one inch in diameter) and carefully drop into boiling chicken broth. Keep wetting hands as you continue to roll the balls. Reduce heat, partially cover pot and simmer for about 45 minutes. You should get about 12 matzah balls from this recipe.
Remove balls, drain in colander. Have chicken soup nice and hot. Place the balls in the hot soup, simmer very slowly for about ½ hour, serve to six happy people.
Shira Miller is Special Assistant to the Chair of the Council on Environmental Quality