I have such fond memories of eating this savory soup. I can’t believe I’ve never made it before now.
Traveling by car from Illinois to Colorado, and then back again, my father would always stop at the same Holiday Inn somewhere in Nebraska. A pretty random place to have the pleasure of eating the best matzoh ball soup…ever!
We would pull into the hotel parking lot late in the evening, finding the local restaurants all closed and well past time to order room service. I was 14 years old, exhausted and forever hungry! Even though my dad put together yummy snacks for the ride such as candy bars, Chicken n a Biscuit crackers and potted meat (Lord knows what was in that stuff but we loved it), my belly was still rumbley with hunger.
I would beg my parents to call the kitchen just in case the chef was still there. Without fail, whom ever was attending the kitchen at that late hour was always accommodating enough to send up a piping hot bowl of homemade matzoh ball soup and a pile of saltine crackers. Comfort food at it’s finest.
The steamy hot soup hit the spot after our long journey. Slurping down the last drop of savory soup, I would crawl into bed and fall fast asleep too tired to dream. The next day we hit the road with our potted meat snacks and candy bars.
This story reminds me to tell you about eating dog biscuits on one faithful trip. They were pretty darn good if I remember correctly. The green ones were my favorite!
2 cups matzoh meal
2 tablespoons vegetable oil
1 teaspoon salt
1 small white onion chopped
1 carrot chopped
1 stalk celery chopped
2 tablespoons chicken base
1 bunch fresh parsley
6-8 cups water
makes about 16 matzoh balls
Blend eggs and vegetable oil until well blended, add matzoh meal and stir to combine. Cover and chill batter for 15 minutes.
In a medium saucepan, sauté chopped vegetables in 1 teaspoon olive oil until onions are translucent, pour water over cooked vegetables. Add chicken base, bring to a boil stirring frequently.
Remove matzoh mixture from refrigerator. With wet hands, form dough into balls, about 1 tablespoon each. Drop balls into boiling liquid and cover. Cook for 20 minutes
Garnish with fresh chopped parsley and serve with crackers.