BY: Joan Ginsberg
There is only one way to write about the intersection of National Soup Month and deli:
Chicken Matzo Ball Soup
Whether you call it matzo, matzoh, matza, or matzah – this soup is a constant among Jewish delis everywhere. I believe that matzo soup is the standard that all Jewish deli should be judged by. No matter what their corned beef or pastrami tastes like, a true deli has to be able to serve this soup and do it justice.
Here are two things we think you should look for –and find- in a good chicken matzo ball soup.
Rich, chicken-y tasting broth. The broth can be as clear as a bell or full of bits and pieces of chicken and vegetable from the stock-making process, but it absolutely needs to taste like the chicken simmered for hours in water full of vegetables. No actual chicken or vegetables are required, and some delis serve chicken soup with vegetables and/or chicken separately.
Some restaurants also add a food color called Egg Shade to their stock in order to give it a visually appealing, bright yellow appearance. But as Duke Ellington said in 1931, it don’t mean a thing if it ain’t got that swing.
Perfectly balanced matzo ball. The matzo ball doesn’t have to be huge, although many delis do make them so large that there is barely room for broth in the bowl. It does have to be flavorful – you should able to taste the matzo meal, chicken fat, egg, and soup liquid that went into the making. It should be tender and easily sliced with the side of a spoon, without the sphere falling to pieces after removing the first chunk. Miss something in the balance – not enough flavor or too soft/hard – and your soup has failed.
Do you have a favorite place to eat matzo ball soup? Tell us in the comments or post a picture on our Facebook page.