Chef Einat Admony, chef-owner of Taïm Falafel in New York and D.C., grew up eating this Yemeni rendition of matzo ball soup every Friday, and her family had a special version for Passover. “For seders at my old restaurant, Balaboosta,” Admony writes, “I served a riff on it along with other dishes that combine the cultures of Ashkenazi Jews in Eastern Europe and Mizrahi Jews in the Middle East and North Africa. Showcasing the flavors of where I come from serves as a bridge between Jewish cultures.” Admony likes to make the soup itself ahead of time; she then uses a portion of the broth to cook the matzo balls just before serving, which prevents them from getting mushy.
Recipe information
Yield
6 - 8 Servings
Ingredients
Hawaij
2
1
1
1½
1
½
soup
8
2
1
1
½
3
2
2
2
1
½
½
½
matzo balls
4
¼
2
2
1
1
Preparation
Hawaij
Step 1
Mix cumin, coriander, turmeric, pepper, cardamom, and cloves in a small bowl to combine.
Do ahead: Hawaij can be made 1 month ahead. Store airtight at room temperature.
Soup
Step 2
Generously season chicken with salt. Heat oil in a large heavy pot (at least 7 quarts) over medium-high. Cook chicken, turning occasionally, until browned on all sides, 12–16 minutes. Using tongs, transfer chicken to a plate.
Step 3
Reduce heat to medium. Add onion and garlic to pot. Cook, stirring, until onion is golden, about 10 minutes. Add squash, potatoes, carrots, celery, bay leaves, broth, and 3 quarts cold water, then return chicken to pot. Cover and bring to a boil, skimming any foam from surface. Add cumin, turmeric, 2 Tbsp. hawaij, and ½ cup cilantro. Reduce heat so soup is at a bare simmer, cover, and cook until chicken is very tender and broth is fully flavored, about 1 hour.
matzo balls
Step 4
Whisk eggs, oil, cilantro, fenugreek, salt, a pinch of pepper, and ¼ cup broth from soup in a medium bowl to combine. Whisk in matzo meal; cover and chill dough until cold, at least 30 minutes.
Step 5
Working one at a time, shape dough into ping-pong-size balls (about a heaping tablespoonful each) and add to soup. Cook matzo balls until they have puffed up and look light, 20–30 minutes. Ladle soup into bowls to serve.
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