Joan Nathan's Chosen Matzo Ball Soup

Each year at Passover, Jewish communities celebrate the Israelites' emancipation from slavery in Egypt. The story goes that they fled so quickly, they didn't have time to wait for their bread to rise -- hence the prohibition of leavened food during Passover's eight days. Matzo ball soup is therefore an essential part of Passover celebrations, ladeled up during the seders that mark the holiday's first two days.

When it comes to Jewish food traditions, we turn to Joan Nathan (remember her hamantaschen?) for reliable, authentic recipes. In her latest video for Tablet Magazine, she shows us how to make her favorite matzo ball soup -- explained, as always, with the tenderness of a mother and the confidence of a seasoned professional.

If you've never made matzo balls, don't let your inexperience deter you. All you've got to do here is make chicken stock, render some fat, mix your matzo dough, and boil. Plus, as Joan says, "this isn't rocket science -- it's love!"

Joan Nathan's Chosen Matzo Ball Soup

Serves 6

For the soup:

1 large chicken (about 4 pounds)
2 large onions, unpeeled
4 parsnips
2 stalks celery and their leaves
6 carrots
6 tablespoons chopped fresh parsley
6 tablespoons snipped dill
1 tablespoon salt
1/4 teaspoon coarsely ground black pepper

For the matzo balls:

4 large eggs
1/4 cup schmaltz (rendered chicken fat) or vegetable oil 
1/4 cup chicken stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 tablespoons finely chopped parsley, dill, or cilantro
1 teaspoon salt, more for cooking
1/4 teaspoon coarsely ground black pepper

See the full recipe (and save and print it) here.

Photos by James Ransom