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Matzo Ball Soup


Tradition, tradition! Jewish holidays are all about tradition…and what could be more traditional than a hearty bowl of matzah-ball soup? I’ve updated this classic, offering a new twist on this oldie but goodie—with caramelized onions adding a surprisingly tangy element.


Prepare the Caramelized Onions

1. Heat oil in a large sauté pan over medium heat.
2. Add onions and one teaspoon salt, and cook for four minutes.
3. Reduce heat to low, and cook until amber colored, 20-30 minutes. Drain on paper towel-lined plate.

Prepare the Matzo Balls

1. Whisk eggs and margarine in a large bowl.
2. Whisk in club soda and matzah meal, half a cup caramelized onions, one teaspoon salt, and pepper. As mixture thickens, switch to a wooden spoon.
3. Set aside in the refrigerator for one hour.

Prepare the Soup

1. Cut chicken into eight pieces. Add to a large stock pot along with (raw) onion, celery, carrots, turnip, garlic, parsley, bay leaf, thyme, peppercorns and salt. Add enough water to cover all ingredients and bring to a simmer over high heat. Reduce heat to medium-low and simmer for one and a half hours.
2. Bring a large pot of lightly salted water to a boil. Add two to three ladlefuls of soup to add flavor to the matzah balls. Moisten your hands, then shape matzah-ball dough into balls, rolling them between your palms. Add to boiling water and cover. Simmer until cooked, about 30-40 minutes. Use a slotted spoon to transfer matzah balls to a paper towel-lined plate to drain.
3. Transfer chicken to a cutting board and shred. Pour soup through a sieve, then return broth with desired vegetables back into the pot. Add matzah balls.
4. Garnish with caramelized onions. Optional garnish of fresh spiralized vegetables of choice and freshly cracked black pepper.