About the Recipe
The first time I brought my future husband home to Richmond, Va. where I grew up was for Passover. Being Southern Jews, the menu was little different from what he was used to. The prayers were basically the same but the meal consisted of fried chicken and collard greens. But what really surprised him was the matzah ball soup. It was tomato based and was orange. When it was served Jamie whispered, “What is this?” I explained this was Matzo ball soup, something he was surely familiar with. “Not in this color”. He adored it. As does my family. Here is the recipe for the matzo balls still in my mothers’ recipe book.
Ingredients
Matzas
Onion
Salt & Pepper
Eggs
Chicken stock
Campbells cream of toamto soup
Preparation
And the stock is more of an improvised affair. Make the stock by boiling two or more Cornish game hens as they make a richer broth. Any seasonings you would use for chicken stock you throw in. And then when it has all cooked down and you have strained and skimmed the fat off, add a can of Campbells cream of tomato soup and season the stock generously with black pepper and salt to taste.
Soak 3 matzas in cold water
Brown onion cup in small pieces in fat in frying pan.
Squeeze matzos and put in pan with onion
Sitr and dry out until they leave pan clean. Let cool.
Season with salt and pepper.
Break two eggs and beat in a mixing bowl.
Add matzo and onion mixture.
Add enough matzos meal to hold together.
Roll in balls and rop in boiling soup stock in water for about 20 minutes.
Do not cover pot when boiling.