Everyone has their own version of chicken soup. My husband’s family make it the Polish way, preparing in advance. cooling it, removing the fat and straining it so it is liquid gold. My side of the family make it the Israeli way, throwing top rib, chicken pieces, whole onions and a myriad of vegetables into a huge pot and then serving it with bits of all of that so it is a meal in a bowl. By virtue of the ‘all in one pot’ school of thought, I also cook my matza balls in the same pot in the chicken soup. This makes the soup cloudy instead of clear. My in laws cook them separately, which means you still have a clear soup, but I like the idea of the chicken broth infusing the matza meal. Matza meal needs a little help to become something exciting, so I add fried onion, parsley and nutmeg to it, along with a lot of egg and a bit of water so that the mixture is more of a paste than a dough and the resulting matza balls are soft and tender. You’ll want to eat these beyond Passover.
1 medium onion, finely chopped
1/4 cup oil (rice bran, light olive or vegetable)
1/4 cup water
1 cup fine matza meal
pinch of ground nutmeg
1 tbspn parsley, finely chopped
1/2 tspn salt
1/2 tspn ground black pepper
Gently fry onion in the oil until it starts to turn golden. Remove from heat and cool. Beat the eggs lightly and blend in the water, cooked onions and oil, matza meal, nutmeg, parsley, salt and pepper. Mix to a paste. Cover and refrigerate for at least 2 hours.
Moisten hands and roll the mixture into small balls (they will expand to double the size). Drop the matza balls gently into boiling soup, stock or water and cover the pot and leave on medium heat to cook gently for 45 minutes. Serve and hope no one gets too full to eat the main course you have prepared (and that after that they still have room for dessert).