one of my favorite dishes as a kid was ‘griessnockerlsuppe’, an austrian soup with semolina dumplings. actually very similar to matzo ball soup; with the only difference that matzo is made from breadcrumbs (matzo bread). and that it’s jewish, of course. though, technically speaking… its origin is in the jewish israel, but – as ottolenghi states – it’s also a staple in some muslim households. so of course it had to be part of the last supper club with the theme jerusalem.
if you’ve seen this soup before here and here, it’s because i am really, really fond of it…
matzo ball (knaidlach) soup with chicken broth
adapted from ‘jerusalem’
40 g butter, melted
2 tbsp. parsley, finely chopped
75 g matzo meal (i took matzo bread and processed it with the blender since i couldn’t find any)
4 tbsp. soda water
1 tsp. salt
1 tsp. freshly ground black pepper
good chicken or vegetable broth (preferrably home made)
to make the knaidlagh, whisk the eggs in a medium bowl until frothy. whisk in the melted butter and the parsley. gradually, stir in the matzo meal, followed by the soda water, and stir to a uniform paste. cover the bowl and chill the batter until cold and firm, at least an hour or two and up to 1 day ahead.
using your wet hands (or two spoons), shape the batter into balls the size of small walnuts (mine were smaller, since i wanted to serve them in a tea cup) and place aside. drop the matzo balls into a large pot of gently boiling salted water. simmer gently until tender, about 30 minutes. remove the knaidlagh with a slotted spoon and transfer them to a plate. they can now be chilled for up to two days. or they can go straight into the hot soup. be prepared to serve some more, i tell you guys.