How to Transport a Large Pot of Matzoh Ball Soup

My friend Ann has figured it out. 

She stopped by late afternoon on her way to a second Seder for Passsover with family who live in my neighborhood. 

She called from her cell on her way over to see if I was home as she wanted to drop off something she knew I’d like – a cool tool for me- a sock ruler– but that’s another post. 

Check out her method for transporting a large pot of soup. Matzoh ball soup. I think the wedging the wine bottle must help stabilize the pot. 

She said, “Go get a bowl.  I’ll give you some.”

I went into the house as she added “And a ladle!”

And then I said, “wait, Let me get my camera” as she prepared to ladle a bowl of her homemade matzoh ball soup out of the passenger side of her car. 

The Haggadah is the Hebrew text for the Passsover Seder. 

I looked up the spelling of Matzamatzo… matzoh …..A word with many spellings

And I wish I had asked her preference 

It was delicious.  

I asked her if she’d teach me how to make it. 

She said the broth is involved.  I’m looking forward to learning how to make the matzoh dumplings in homemade chicken broth.  

18 thoughts on “How to Transport a Large Pot of Matzoh Ball Soup

  1. Ruth E – if I can make it, anyone can. But as this Pesach (hebrew word for the holiday – not translated as Passover) draws to a close I will remember the saying I went by “keep it simple”

  2. I’ve transported a lot of food in my car but never soup. She must have had to drive very carefully especially avoiding any quick stops. My husband loves matzoh ball soup, I bet is was delicious. Nice friend. πŸ™‚

  3. I very much look forward to that post Ruth, this is one of my comfort foods, although I am not Jewish. We had an amazing Jewish deli in Toronto (Shopsy’s) that my husband would go out of his way to pick up Matzoh Ball Soup for me when I was under the weather…every time! What a treat it must have been for you. We are so spoilt that we don’t save certain foods for specific times (like my dear Mother’s generation did), we have any food whenever we want. I think I’m going to try to go back and respect the celebration foods for the times they were meant to be! You are very fortunate to have such generous friends who are amazing cooks!

    • I copied and sent your comment to Ann the soup maker. She uses Ina Garten’s chicken stock recipe with three chickens and the parsnips. I’ll try to find the link but here is her response to your nice comment “As we call it Jewish penicillin…I do think the key to it is using the best ingredients you can afford. I either buy organic chickens or the Kennedy’s Farm chicken at Saturday farmer’s market by Home Depot. Only use organic veggies. “. Ann

      • How lovely. My dear Mom (and now I) call our own chicken soup Hungarian penicillin!!! It really is the best! Can’t wait to find that recipe. Thank you sweet Ruth.

      • I will share your comment with Ann. I think it is easy to find the Barefoot Contessa Chicken stock. Do you need the method for the Matzoh Balls? Another reader said the one on the box works great but they have to dry first to absorb the liquid.

  4. Oh I love this. Chicken soup with matzah ball deliveries! All lodged in with a wine bottle. It makes me think of being in Việt Nam where women make chicken soup and deliver it by boat to customers and it’s quite a balancing act! It also brought back memories of delivering chicken soup for a Seder and how we used to use a towel to lodge the pot in without tipping!


  5. My Aunt Marge use to make the soup and matzah balls and bring them to my house. We passed large gefilte fish jars back and forth for years for transporting the soup. The matzah balls were made in advance and put in large ziplock bags. Over time I learned to make a great soup too. The jars are still in my basement as a wonderful memory of her.

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