“First I bake the chicken and then cut the chicken off the bones, into cubes. I changed this part of the recipe from what my mom did. Grandma always puts the whole chicken in the soup but I never ate the chicken meat because it was always dry that way. Add whole Potato, yellow onion, turnip, parsnip, a handful of parsley, 1 leek, peppercorns, salt and pepper to taste. Put the chicken aside and put the bones in the pot with broth, bouillon cube, and water and veggies. Cook 2-3 hours. Strain out the peppercorns and all the veggies, add carrots and celery during the last 15 minutes of cooking and then add the chicken later.
As Jewish tradition, having Matzoth ball soup in the fridge is a staple. If it wasn’t in the fridge, it was frozen and ready to be defrosted. This soup is traditionally served during the Jewish holiday of Passover; a time that commemorates the liberation of Israelites from Egyptian slavery, which lasts eight days. During this time, individuals are not supposed to eat bread; they primarily consume various meals and snacks are made with matzah. While chicken soup can be made at any point in the year, adding matzah balls to the soup makes is a classic Passover tradition. There are many different variations and there is not a “right” way to make this recipe or how the soup should taste, however, it is very typical for people to say things like “my Mom’s soup is the best ever” and have joking argument about it.
It is common for recipes to be passed down through generations of families, especially when they are related to rituals and ceremonies. I personally have grown up cooking with my mother and from a young age I knew this recipe by heart. She told me that her mother taught her the recipe, and made modifications to it which she then taught me