Question answered by Rebecca Nunn, Manager of Administration at PTPI.
8. Try a recipe that Sarah and her family might have enjoyed while they were living in France in the 1940s – Matzo Ball Soup.
Although we don’t read too much about what Sarah ate in the book, I thought it would be fun to try a traditional Jewish dish that Sarah might have enjoyed in her early childhood. The recipe was found through www.butterybooks.com .
The recipe itself wasn’t hard, but it took me a while to get an actual ‘matzo ball’ once it went into the water. I added some celery to the soup part as well. The soup turned out really well and was very filling. Even though the winter here in the Midwest has been very mild this year, I am always looking for good easy soup recipes for a cold night. Please let us know if you try the recipe!
Prep Time: 15 minutes Refrigeration Time: 30 minutes Cook Time: 30 minutes
Ingredients
- 2 tablespoons vegetable oil
- 4 large eggs
- 1/4 cup chicken broth
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper, or to taste
- 1 cup matzo meal
- 8 – 10 cups of chicken broth
- 3 medium carrots, sliced into 1/2-inch rounds
- 1/4 cup fresh chopped dill, in all
Instructions
* In bowl of food processor, add oil, eggs, 1/4 cup chicken broth, 2 teaspoons of salt, and pepper. Add the matzo meal, and pulse just to mix. (I used a mixer and it worked just fine) Refrigerate for at least 30 minutes.

* Bring 8 – 10 cups of chicken broth to boil in a large pan. Add carrots and reduce heat to simmer.
* Using two teaspoons, scoop some matzo meal with one spoon and push into boiling water with the second spoon. (According to Joan Nathan, “French matzo balls have a more abstract, irregular shape than American ones.”) Add 2 tablespoons of dill, cover pot and simmer for 30 minutes.

* Add remaining 2 tablespoons of dill and serve.

Bon Apetit!
Recipe adapted from the Boulettes de Pâque, Knepfle, recipe in Joan Nathan’s Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Alfred A. Knopf, 2010)
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