Matzah ball soup

Matzah ball soup is a traditional Jewish dish, particularly associated with Passover and Ashkenazi Jewish cuisine. It consists of matzah balls, a type of dumpling made from matzah meal, served in chicken soup.

History

The origins of matzah ball soup are rooted in Eastern European Jewish tradition. The use of matzah meal for dumplings appears to have originated in the early 19th century, when matzah meal became commercially available. The dish became a staple of Passover meals among Ashkenazi Jewish families due to the prohibition against eating leavened bread during the holiday.

Preparation

Matzah balls are made by mixing matzah meal with eggs, water, and a fat, such as oil, margarine, or chicken fat. The mixture is refrigerated until firm, then rolled into balls and boiled until they are light and fluffy. The soup is typically a simple chicken broth, though variations may include vegetables, herbs, and spices.

Cultural significance

Matzah ball soup is often served at the Seder, the ritual meal that marks the beginning of Passover. It is also a common dish in Jewish delis and is considered a comfort food in Jewish culture.

Variations

There are many variations of matzah ball soup. Some recipes call for the addition of baking powder to make the matzah balls lighter, while others prefer them dense and chewy. The soup can also be varied, with some recipes calling for the addition of vegetables, noodles, or even meat.

See also

• List of soups
• List of Jewish cuisine dishes