Matzah (Matzo) Ball Soup

From Judaism 101 – Matzah balls are more traditionally known as knaydelach (Yiddish for dumplings). Matzah ball soup is generally a very thin chicken broth with two or three ping-pong-ball sized matzah balls (or sometimes one very large matzah ball) in it. Sometimes, a few large pieces of carrot or celery are added. Matzah balls can be very soft and light or firm and heavy. Matzah ball soup is commonly served at the Passover seder, but is also eaten all year round.

  • 1/2 cup matzah meal
  • 2 eggs
  • 2 tbsp. oil or schmaltz (melted chicken fat)
  • 2 tbsp. water or chicken broth
  • 2 tbsp. fresh chopped parsley
  • a little black pepper
  • 2 quarts thin chicken broth or consommé
  • A handful of baby carrots or regular carrots cut into large chunks (optional)
  • a few stalks of celery cut into large chunks (optional)

Beat the eggs, oil and water together thoroughly. Add the matzah meal, parsley and black pepper and mix until you achieve an even consistency. Let this sit for a few minutes, so the matzah meal absorbs the other ingredients, and stir again.

Bring the broth to a vigorous boil, then reduce the heat until the broth is just barely boiling. Add the vegetables to the broth (if used). Wet your hands and make balls of about 1-2 tbsp. of the batter. Drop the balls gently into the boiling water. They will be cooked enough to eat in about 15 minutes; however, you may want to leave it simmering longer to absorb more of the chicken broth flavor. They are done when they float on top of the broth and look bloated.

For lighter matzah balls, use a little less oil, a little more water, and cook at a lower temperature for a longer time. For heavier matzah balls, do the reverse. If you are using this to treat a cold, put extra black pepper into the broth (pepper clears the sinuses).

* – I added shredded chicken

Chompies

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Hot Pastrami!!

I love that they built a Chompies next to me. They seriously have so much stuff on their menu. I’ve been eating there a lot lately. I love delis and I especially love the flavors of New York (hot pastrami..mmmm).

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New York style meatloaf

From Chompies’ website :

Founded in Phoenix by the Borenstein family, originally from Queens, New York, Chompie’s serves up a huge menu of award-winning “Breakfast All Day”, authentic N.Y. style Pastrami and Corned Beef Mile High Deli Sandwiches, traditional Matzo Ball Soup, fresh Specialty Salads, homemade “All Time Favorite” Dinners, fresh baked-from-scratch Breads, Cakes and Gourmet Pastries, and our world famous multi-award-winning N.Y. style boiled-then-baked Bagels in 35 “hot” varieties morning to night, 7 days a week.

Chompie's Deli Menu, Reviews, Photos, Location and Info - Zomato