Recipe: Matzo Ball Soup

Grandma Rosie's Matzo Ball Soup
Serves 12


  • 4 eggs, separated
  • 4 tablespoons vegetable oil or chicken fat
  • 2 teaspoons salt
  • ¼ teaspoon ground nutmeg
  • 1 tablespoons chopped parsley
  • 1 cup matzo meal
  • 2 quarts (8 cups) chicken broth
  • 3 carrots, peeled and thinly sliced
  • 3 small leeks, peeled and thinly sliced
  1. Beat the egg whites until stiff. Beat the egg yolks and oil until light. Add the salt, nutmeg and parsley. Fold in the egg whites. Fold in the matzo meal a few spoonfuls at a time. The mixture should be thick but not too dry. Add hot water if necessary to moisten. Refrigerate at least 1 hour.

  2. With wet hands, form the mixture into balls and drop into boiling water. Cook slowly over low heat for about 35 minutes. Store in the water until ready to serve.

  3. Bring the chicken broth to a boil, drop in the carrots and the leeks, and simmer a few minutes until the vegetables are soft. Add the matzo balls, heat through, and serve.
English Toffee Matza
Makes about 30 pieces


  • 4 to 5 pieces of matzo*
  • 1 cup firmly packed dark brown sugar
  • 4 ounces unsalted butter
  • 1 cup chopped bittersweet chocolate
  • ½ cup chopped nuts
  1. Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely. Set aside.

  2. In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.

  3. Put the pan in a pre-heated 350 degree oven, and bake for 10 minutes.

  4. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula. Sprinkle on the chopped nuts. Let cool completely, then break into smaller pieces and store in an airtight container.
About Rebecca Ets-Hokin:
Rebecca was born into a culinary family - her first job was working with her mother Judith at San Francisco's much-loved HomeChef Cooking School as a high schooler. Rebecca next lived and worked as a chef in Paris, then returned to the States to graduate university cum laude, and join her family's business in 1990.

Rebecca Ets-Hokin is a Certified Culinary Professional, a title she achieved in 1993 for outstanding commitment in the Culinary Arts. Jacques Pepin, Julia Child, and other cooking teachers as part of the International Association of Culinary Professionals, developed these standards. She is also an active member of Women's Chefs and Restaurateurs, and the American Culinary Federation. Rebecca has three children, Violet, Gideon and Ruby. Her love for them and the outdoors lead her to spend several fulfilling summers as Executive Chef for Camp Tawonga, a residential summer camp in Yosemite. Her food was enthusiastically reviewed by nearly 200 staff, 1000 campers and hundreds of Bay Area families (known for their discriminating tastes) for two years in a row at summer camp and family weekends.

Event information: Birkat HaChammah -- Blessing of the Sun

Upcoming cooking class:

Israeli Appetizers: "Small Plate Party"
What better way to entertain than by creating small plates -- perfect for a party or as appetizers at a festive dinner? The class features demonstrations, recipes and generous tastings. Our menu includes salat hatzilim (Israeli eggplant dip), Moroccan carrot salad, muhammara (roasted red pepper and walnut puree), hummus, marmouna (spicy zucchini and tomato salad), avocado and cumin aioli, herbed flat bread and pita crostini.
Tue, Apr 28
6:30 p.m. - 9:00 p.m.
>> Class information

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