Jewish Cookbook > Appetizers > Dana and Mike Goldstein's Favorite Jewish Penicillin: Matzoh Ball Soup

Former President and Chairman Mike Goldstein has served on the 92Y Board of Directors with intelligence and zeal for more than 30 years.

Above all, Mike's devotion stems from his love of and support for children, demonstrated best by his commitment to camp scholarships over the years. Most recently, Dana and Mike Goldstein asked their wedding guests to donate to the 92Y scholarship fund for children to attend 92YCamps.

Although often regarded as a Passover dish, matzoh ball soup is really the archetypal Jewish comfort food, widely served at holiday tables throughout the year. Dana and Mike like to start the year off with it, as an appetizer course at their Rosh Hashanah feast.

 
  • 2 eggs, at room temperature
  • 2 tablespoons schmaltz (melted chicken fat)
  • 1/2 cup matzoh meal
  • 1 teaspoon salt
  • 1/4 to 1/3 cup chicken broth or consomm√©
  • dash of freshly ground black pepper
  • chicken soup, heated
  • optional: dash of ground ginger, or 2 tablespoons chopped parsley

In a medium bowl, beat eggs with chicken fat. Stir in matzoh meal and salt until blended. Stir in 2 tablespoons broth. Let mixture stand at room temperature 15 to 20 minutes, or cool in the refrigerator. Stir 2 or 3 more tablespoons of broth into matzoh meal mixture, until it feels light. Wet your hands and make balls of about 1-2 tablespoons of the mixture; set aside. In a large saucepan, bring 2 quarts salted water to a boil. Reduce heat to medium or medium-low and gently drop in matzoh balls. Cover and simmer for 20 to 30 minutes, until fluffy and tender. (Keep pot covered for at least 20 minutes, being careful not to boil.) Remove balls with a slotted spoon and add to heated chicken soup.