I don’t often make traditional Jewish food, but people freaking love it when I do. Today’s post is dedicated to The Rabbi’s Wife who has an amazing recipe for Matzo Ball Soup. As a service to her, I am not going to give you step-by-step pictures as she has done a great job of the pictorial instruction on her site. Instead I’ll just post my end result and some of the changes I made. Please take a look at her blog. It’s awesome!

These are some of the things I did different:

1. Unlike the Rabbi’s Wife’s Husband, I am not a purest and prefer more of a chicken soup approach to Matzo Ball Soup. I decided for the stock to just buy a whole chicken, and throw in all the parts of the chicken into the pot except the breasts. I boiled the breasts in a separate pot. Once the breasts were cooked I waited for them to cool, then cut them up into bite sizes.

2. I also cut up some carrots and some celery to put in at the end.

3. For the Hawaj, I mixed together 1/2 Tbsp turmeric, 1/2 Tbsp pepper, and 1 Tbsp cumin.

4. I didn’t have 6 hours to cook the broth, so I went for 3 hours.

5. When the stock was done I discarded all the ingredients except for the good meat. I added the good meat with the chicken breast meat.

6. Once the stock was returned to the pot, I put in the chicken, carrots, and celery.

And that’s about it folks, hope you enjoy!