Season 2, Episode 1 (01.06.16)
[chef: Laura Ray]
If you’ve read any of my books, you’ll know that I’m Jewish. My ‘foodyism’ actually began in the womb, because my family owned a very well-known St. Louis delicatessen for years and years. Unfortunately, the deli has been closed for years, but thankfully, the recipes live on.
This recipe is one of my all-time favorites! I tweaked it a bit, but it was my Grandma Essie’s Matzoh Ball Soup. She was a really sweet lady and I loved her very much, but she was a bit of a ‘yenta.’
For those who don’t know their ‘yiddish,’ a yenta is someone who is prone to not seeing the bright side of life all of the time. As an example, when I was away at college, I’d call my grandma every day. She would answer the call, “So, Vy Don’t you ever call me?” and then, I would respond, “Grandma, You know that I call you EVERY DAY!”
I would then ask, “So, how are you Grandma?”
She would reply, “Oh, I’m living!” and I would always reply in my smart ass (but loving granddaughter) response, “Oh Grandma, that’s great… keep up the good work!”
Jews call Matzoh Ball Soup “Jewish Pennicillin” and trust me, if anyone in your family is not feeling good, either the mystical ingredients in this soup or just the sheer deliciousness of it will make the entire family feeling better (even if they aren’t sick)….Trust me, Dahlink!
• 1 Pound Boneless Uncooked Chicken Breasts Sliced into medium-sized pieces
• Olive Oil
• Salt & Pepper
• 3 Tablespoons Parsley
• 1 Cup Water
• 1 Small Bag Of Baby Carrots
• 6 Large Celery Stalks, Cut-Up In Medium Sized Pieces
• 1 Medium Sliced Onion
• 2 Large Tablespoons Chicken Boullion Paste
• 2 Cans Of 14 Oz. Chicken Broth (No Msg)
• 1 Large Bag Of Frozen or Homemade Egg Noodles
• 2 Eggs Divided
• 1 Cup Matzo Meal
• 2 Tablespoons Chicken Soup Broth
• 2 Tablespoons Butter Or Vegetable Oil
• 2 Teaspoons Of Salt (optional)
In small skillet, take 3 tablespoons of butter and saute celery, carrots and onions. (optional)
Fill largest Soup Pot that you have with water halfway, and place chicken, chicken boullion paste, chicken broth, (sautéed) vegetables and bring to a boil. Add the egg noodles, reduce heat, cover and let simmer.
In a mixing bowl, beat the 2 egg whites with salt until they peak. Gently fold in 2 beaten egg yolks, matzoh meal, and chicken broth. Lightly stir to make sure everything is mixed in evenly. Cover the mixture and refrigerate for 20-60 minutes.
Bring soup to a slow boil again and form matzoh ball mixture into balls the size of walnuts. Carefully drop the matzoh balls into the soup so that they don’t touch each other. Cover the pot and cook for another 20 minutes. Serve with crackers or crusty bread.