My grandma made delicious matzo ball soup. She’s been gone many years but this brought back memories of holiday dinners and how happy she was cooking for us.
There's something so wholesome about cooking for people, you're giving them nourishment and expressing love/affection/care (even if you're just cooking for yourself). It sounds like your grandma was a rockstar, I hope those memories you created together warms your soul just as much as her balls warmed your tummy all those years ago 😊
Matzo ball soup is my favorite food. I am not Jewish but I went to a university with a large Jewish community and a its own kosher cafeteria. The food was always SO good!
While cooking in my kitchen (like, where else would I be cooking, the garage?) I find myself saying mama Mia, look at dis, LOOK at Dis and mise en place. I love this guy. Thank you Chef. Phil from Ohio
You solved my "ball problem"!!!! My sister made the BEST matzah ball soup, hers floated! Mine are sinkers..ugh! I didnt beat my eggs, so I am going to experiment today. Thank you so much Chef!
As a kid I lived in LA and we had a local restaurant called Canters with THE best matzoh ball soup. I’m not Jewish but it was one of my favorite dishes as a kid. They made huge matzoh balls like a baseball. And it was kinda salty - but on a nice evening it’s the best. Now I’m gonna make it for my Irish husband. He likes chicken soup with dumplings do this will be a change. Thanks Chef- this is comfort food.
We made this soup at Noshville, a deli-style restaurant in Nashville, Tennessee. Along with everything else, we made the balls ridiculously big: a little bigger than baseballs. Our homemade bread for French Toast slices were 6x6, and 2 inches thick. We used old fashioned steamers with roll-top lids to keep meats hot; everything sliced to order. Like an old fashioned New York deli in the 1950’s.
@@johnnorene3736 Yep. We had 3 sizes. I believe the “Dare” Reuben was a pound of meat, as I recall. I actually worked Saturday and Sunday brunch. I was on the eggs line. I made omelettes, a BUNCH of ‘em. We started with 60 pounds of cooked bacon, before even opening the doors. 🫵🤗👨🍳 There were, actually, 3 locations at one time: 2 at the airport, one that I never knew where it was, and MY store on 21st in the Vanderbilt area. WE were, by FAR, the busiest location.
@@PeterMoore-q5k Perhaps but I don't understand what the chef's problem is with chicken fat. I make schmaltz all the time using the recipe my mother taught me & it is always wonderful. Maybe this recipe should have been uploaded at a different time of year. We're less than 2 weeks from Passover, & this is when everyone wants the best kosher recipes that remind them of their childhood favorites. Matzoh balls with schmaltz is a classic & if you don't want that, then most people use a neutral oil like corn or canola.
@@videoluvver1 never read anything in the bible about jesus eating chicken soup or that his mother mary ever made it. he is the passover lamb!!!!!! Hosanna to the Son of David! ‘Blessed is He who comes in the name of the Lord!’ Hosanna in the highest!
I love Matso ball soup! It's so delicious. I celebrated Passover with Jewish friends several years ago and I was hooked with the first taste. My friend's husband was the cook in the family and he taught me how to make it later. It is so wonderful and if you're ill, it's the best! It soothes the tummy and helps with a sore throat. Love, love, love this chef. Thank you for this tutorial. 💗✡
One of my favorite soups. Have made it countless times and I'm not even Jewish. ALWAYS with homemade chicken broth. But sad to admit I never cooked the Matzo balls in broth, just water. Took a French chef to straighten me out! Thanks Jean Pierre.
I made ur potatoe soup unreal it was so good my god i was in heaven i loved the texture and i put butter also made bacon bits what flavor i appreciate everything you teach i cant ty enough my mom would be proud chef. ❤
I love the fact that Chef learned how to cook someone else's dishes so he could take care of them on their holiday. That says it all; he cares and it's not always about him. Thanks for being a wonderful role model to us all. [BTW, I needed this recipe. My local Jewish deli changed their matzo ball recipe and they're just not as good as they used to be. I'll be making these.]
I seriously love you man. I am so happy I've found your channel. It's so enjoyable to watch. I've cooked your recipes countless times now. I use your philosophy of it's not rocket science, take the basics and run with it. Flavor and texture. If your audience sits in silence after eating, you know you did a good job. Thanks so much for what you do!
This makes me so happy. Matzo ball soup has been passed down through the women in my family for several generations. I have never seen any food content creator even mention it once. This makes my heart happy. Thanks a bunch for your videos and great attitude, you are a great chef with very helpful tips and videos
Great episode. You forgot the scallion and sweet potato balls! I celebrate Passover in a traditional fashion, but I can respect your creativity. Keep your positive attitude going. It makes you a Gem.
Chef Jean-Pierre You are amazing that you went out your way to learn your costumers food. I love making Matzo ball my children loves it. I hope that you will post your recipes for Gefilte fish and Matza brei.
As a native Dutchie (Netherlands) I'm not familiar with this type of soup, but it seems very interesting! Amazing how much they grow after being cooked in the broth! It does seem very tasty 🤩
Good Morning from the Pacific Northwest Chef!! Having a coffee and cooking lesson🙏..great way to start my week!!Will make this soup for sure!!! Thanks Chef🙂
I don't remember when I diacovered Matzoh Ball Soup, but I was probably 12ish. We had a great Deli in town and my Mom took me there over the years. My love of the dish prompted me to branch out to other restaurants. Some had flavorless broth, others had noodles, but all had baseball-sized balls! I like JP's approach. Make them smaller and add flavor! Great job Chef!
What an excellent recipe! The fresh dill makes it very Jewish. Merci, Chef JP!!! For those on low Glycemic Index foods, you can use Shirataki powder instead of tapioca or cornstarch. Very low GI. By the way, everyone should be concerned about high GI foods which lead to metabolic disease. MATZO MEAL is made from crushed Matzo crackers. This is unleavened bread made from flour and water and previously baked. So, same as breadcrumbs in essence. It is baked flour, not unbaked fresh flour. This is also high GI foods, no fiber, so very constipating. I would suggest the alternative of Teff flour which is considered Kosher for Passover. Teff has a lower GI rating. You can also buy Teff bread, shred it while moist, then dry it out for Matzo meal. Buckwheat with medium GI of 55 drops to 10.7 as Glycemic Load, since the fiber moderates GI effect. All grains and legumes are kosher for Passover. Russians eat a lot of Buckwheat as it is more nutritious than wheat. Kamut aka Khorasan Wheat is very low GI and very high protein. High in minerals too. Why use boring white flour instead of exciting grains like these? I would experiment if you have time.
It looks delicious for sure, but nothing like my Umah's recipe. Sometimes she would finely chop chicken livers and onions, and then sauté them together in oil or chicken fat and add that to the meal mixture. NEVER BUTTER! No diary with any meat, no matter what meat was being served! And we never had that much garlic, or that much vegetables, and we never had sweet potatoes either. However, she did start cooking the Shabbos dinner at around 11 am, in the summer at 12 noon. Nothing is quite like a wonderful Shabbos essen dinner on a Shabbot (Friday evening) after attending Shul services. Thank you for a terrific video, Chef Pierre.
Agree on the chicken fat lacking flavor statement. For my own recipe (and I will be trying this one) I like using duck fat. A richness that is. So good. I really like the aeration of the eggs…brilliant tip.
I was having a rough day today. By the end of this video, I was smiling and giggling. Thank you, sir, for your wonderful energy. I have never made stock before. Most chefs make it look as easy as brain surgery. After watching this video, i now know how to butcher a chicken and make stock. I'm definitely going to try making this recipe.😊
This is very nice. We get to learn about other cultures! I did not know about Passover, so I went and read about it. Thanks! I will definitely try your recipe!
I've heard of matzo ball soup but never had it. I'm definitely going to be making it this week. Chef JP, you are always inspiring me to try new recipies b/c you make cooking so much fun.
Good stuff those Maza balls are...Many restaurants only serve Maza with a clear broth. I like this idea better with a tad of chicken and the garnishing.
I am making this today and I’m almost finished. I am cooking the matzo balls in about an hour so when my husband comes home, he can eat the soup fresh. I do have a question. Can I freeze the matzo balls before I cook them so I can make some ahead of time? Ok! This was my first time making Matzo Ball soup and but I had it 1 time; a friend made it for me. This recipe is amazing. Everything turned out amazing. It’s simply delicious and making it with fresh chicken broth is a must for this dish. Thank you Chef 🙏🏻
Thanks, Chef J-P! I've been wanting to make Matzo Ball Soup for a few years, but haven't yet done so. Nice to have this recipe for when I do. Can't wait to try!
If you slow grow your own chickens and feed them well the chicken and the fat does taste good. The egg yolks will be a nice dark orange and will be erect rather than deflated and pale yellow. Love your recipes, Chef! 🥰
Potatoes and tapioca are not considered kitniyot. Although today, they are turned into starch and are the basis for most Passover cakes and cookies, they are permitted because, historically, the custom was to accept them. Phenomenal video, Keep 'em coming, Chef
I love your stuff, no phony. Me I'm an old scratch cook used to have a Deli in NJ more than a few decades ago. There are only maybe less than a dozen chefs, that realy like, honest, and no pretense, act or other things. Never thought a French chef cook traditional Motzaball soup. ~~ Cris H
you make a chef out of all us Chef Jean Pierre!! We love you!!
🙏🙏🙏🙏❤️
My grandma made delicious matzo ball soup. She’s been gone many years but this brought back memories of holiday dinners and how happy she was cooking for us.
There's something so wholesome about cooking for people, you're giving them nourishment and expressing love/affection/care (even if you're just cooking for yourself). It sounds like your grandma was a rockstar, I hope those memories you created together warms your soul just as much as her balls warmed your tummy all those years ago 😊
@@kali-wolf
Thank you ❣️
“Don’t worry my friends he’s dead already” 😂😂😂 we love you!
I always add sound effects.
🤣🤣🤣Cracked me up too🤣🤣
Chicken always number first🥰🥰🥰
@@lawrencetaylor4101 Now I know how they made that alien space movie; Sweet Potato melon baller.
😂🤣👌😎
Jack does a great job keeping up with you. Definitely my favorite channel.
Matzo ball soup is my favorite food. I am not Jewish but I went to a university with a large Jewish community and a its own kosher cafeteria. The food was always SO good!
While cooking in my kitchen (like, where else would I be cooking, the garage?) I find myself saying mama Mia, look at dis, LOOK at Dis and mise en place. I love this guy. Thank you Chef. Phil from Ohio
Man of culture. 👌🏻👍🏻
“(like, where else would I be cooking, the garage?)”
Perfect Chef JP side comment!
Omg I can do relate. You took the words right out of my mouth 😊
Out side 😢@@bennoe5715
Yup! Onion is now onyo. Drop your voice an octave when saying butter. Wiggle your fingers while saying that's delicious. 😂
You solved my "ball problem"!!!! My sister made the BEST matzah ball soup, hers floated! Mine are sinkers..ugh! I didnt beat my eggs, so I am going to experiment today. Thank you so much Chef!
As a kid I lived in LA and we had a local restaurant called Canters with THE best matzoh ball soup. I’m not Jewish but it was one of my favorite dishes as a kid. They made huge matzoh balls like a baseball. And it was kinda salty - but on a nice evening it’s the best. Now I’m gonna make it for my Irish husband. He likes chicken soup with dumplings do this will be a change. Thanks Chef- this is comfort food.
We made this soup at Noshville, a deli-style restaurant in Nashville, Tennessee. Along with everything else, we made the balls ridiculously big: a little bigger than baseballs. Our homemade bread for French Toast slices were 6x6, and 2 inches thick. We used old fashioned steamers with roll-top lids to keep meats hot; everything sliced to order. Like an old fashioned New York deli in the 1950’s.
Ha! I was thinking of all the matzo ball soups I got at Noshville while I was watching this. Yummmm. Cheers from Nashville.
Noshville was amazing. I loved the corned beef.
@@johnnorene3736
Yep. We had 3 sizes. I believe the “Dare” Reuben was a pound of meat, as I recall. I actually worked Saturday and Sunday brunch. I was on the eggs line. I made omelettes, a BUNCH of ‘em. We started with 60 pounds of cooked bacon, before even opening the doors. 🫵🤗👨🍳 There were, actually, 3 locations at one time: 2 at the airport, one that I never knew where it was, and MY store on 21st in the Vanderbilt area. WE were, by FAR, the busiest location.
love matzoballs!!! For kosher recipes though, no butter mixed with chicken, no leavening agents either . Thank you Chef! The best!
👍😊
Exactly, this may be an interesting recipe but it is NOT kosher for Passover. And if you want tasty matzoh balls, you need chicken fat.
If chicken fat doesn't taste good maybe duck fat?
@@PeterMoore-q5k Perhaps but I don't understand what the chef's problem is with chicken fat. I make schmaltz all the time using the recipe my mother taught me & it is always wonderful. Maybe this recipe should have been uploaded at a different time of year. We're less than 2 weeks from Passover, & this is when everyone wants the best kosher recipes that remind them of their childhood favorites. Matzoh balls with schmaltz is a classic & if you don't want that, then most people use a neutral oil like corn or canola.
Kol Hakavod chef!👏🏻👏🏻 Would love to see your other Passover cuisine too.
G-d bless you chef for being so sympathetic to the needs of those observing Passover.
God
@@MikehMike01😔
jesus is the son of god!
@@farealwitit7947 I'd like to know how He liked the chicken soup His mother Mary made during Passover in Israel. Love to all the Jewish mothers!
@@videoluvver1 never read anything in the bible about jesus eating chicken soup or that his mother mary ever made it. he is the passover lamb!!!!!! Hosanna to the Son of David! ‘Blessed is He who comes in the name of the Lord!’ Hosanna in the highest!
I haven’t had matzo ball soup in like 2 decades! Thanks for the recipe, Chef JP! This looks delicious!
I love Matso ball soup! It's so delicious. I celebrated Passover with Jewish friends several years ago and I was hooked with the first taste. My friend's husband was the cook in the family and he taught me how to make it later. It is so wonderful and if you're ill, it's the best! It soothes the tummy and helps with a sore throat. Love, love, love this chef. Thank you for this tutorial. 💗✡
You span languages, cultures with great knowledge and humor. Keep it up! (Keep Jack fed)
Cheers
I don't care how you worship, this looks wonderful .
Interesting response. So if the soup was not to your liking the Jews will not be forgiven?
@@philipbromley3645 my point was that it looks great anytime of the year. Not just during passover
@@philipbromley3645🙄
Just love his explanations. And comedy he spins into it
One of my favorite soups. Have made it countless times and I'm not even Jewish. ALWAYS with homemade chicken broth. But sad to admit I never cooked the Matzo balls in broth, just water. Took a French chef to straighten me out! Thanks Jean Pierre.
MATZO BALL SOUP.. MY FAVORITE.... Thank you SO MUCH for doing this VIDEO.. You are the MAN.....
I made ur potatoe soup unreal it was so good my god i was in heaven i loved the texture and i put butter also made bacon bits what flavor i appreciate everything you teach i cant ty enough my mom would be proud chef. ❤
👏👏👏👍
All of your videos are worthy of a Thumb up!
👍👍👍❤️
I love the fact that Chef learned how to cook someone else's dishes so he could take care of them on their holiday. That says it all; he cares and it's not always about him. Thanks for being a wonderful role model to us all. [BTW, I needed this recipe. My local Jewish deli changed their matzo ball recipe and they're just not as good as they used to be. I'll be making these.]
In my family, we all cook the balls right in the chicken soup. It makes a complete and filling meal😋
Homemade chicken stock is so easy and fun to make. I love adding green chile to mine since moving to New Mexico
I haven't even gotten over how good my Thanksgiving turkey was, and he gives us this gem.
There's just something about fresh dill and chicken soup. Nicely done sir. Thanks for the tips.
I seriously love you man. I am so happy I've found your channel. It's so enjoyable to watch. I've cooked your recipes countless times now. I use your philosophy of it's not rocket science, take the basics and run with it. Flavor and texture. If your audience sits in silence after eating, you know you did a good job. Thanks so much for what you do!
I love your post!
This makes me so happy. Matzo ball soup has been passed down through the women in my family for several generations. I have never seen any food content creator even mention it once. This makes my heart happy. Thanks a bunch for your videos and great attitude, you are a great chef with very helpful tips and videos
Thanks Chef. An interesting variant on an old favorite. Now, can share your gefilte-fish recipe please 🙂
Oh my goodness, when you least expect it, expect it! Cannot wait to see your version of this delicious soup!!!
Great episode. You forgot the scallion and sweet potato balls! I celebrate Passover in a traditional fashion, but I can respect your creativity. Keep your positive attitude going. It makes you a Gem.
Love this guy! Keeps things simple.
You are an amazing inspiration , thank you. Greetings from Cape Town South Africa
Chef Jean-Pierre You are amazing that you went out your way to learn your costumers food.
I love making Matzo ball my children loves it.
I hope that you will post your recipes for Gefilte fish and Matza brei.
Never had this soup but thank you for showing us how to make it. Your's looks much better than most we've seen & can't wait to try it. Thanks Chef
I've never had Matzo ball soup. I can try this now! Thank you Chef!
It's delicious!!! 😋
This is a wonderful, appetizing looking,❤ Matzo Ball soup. My family will be preparing and enjoying this coming Passover...
I have never had matzo ball soup. I can’t wait to try this!
I think I might have to try to make this recipe.
It actually does look delicious.
Have a ripper mate!
I’ve never eaten a matzo ball in my life but those are definitely going to have flavor. Thanks for all of your helpful videos
Now I know what matzo is...always learning with Chef JP 😍
As a native Dutchie (Netherlands) I'm not familiar with this type of soup, but it seems very interesting! Amazing how much they grow after being cooked in the broth! It does seem very tasty 🤩
It’s is very tasty. Give it a go. It well worth it 😊
Great recipe chef! Thank you!
Once again super recipe thank you Jean Pierre ❤ Chantal
‘Souper’!!🤣
Love watching you and enjoy it just as much as you enjoy the preparation! ❤❤❤😊
Good Morning from the Pacific Northwest Chef!! Having a coffee and cooking lesson🙏..great way to start my week!!Will make this soup for sure!!! Thanks Chef🙂
One of my favorite soups! Thank you Chef!!!
I don't remember when I diacovered Matzoh Ball Soup, but I was probably 12ish. We had a great Deli in town and my Mom took me there over the years. My love of the dish prompted me to branch out to other restaurants. Some had flavorless broth, others had noodles, but all had baseball-sized balls! I like JP's approach. Make them smaller and add flavor! Great job Chef!
Thank you for the recipe and technique for your Matzo. I always pay attention to Jean-Pierre.
Thank you! 🙏
You make cooking really great food so funny! I just love it.
What an excellent recipe! The fresh dill makes it very Jewish. Merci, Chef JP!!!
For those on low Glycemic Index foods, you can use Shirataki powder instead of tapioca or cornstarch. Very low GI. By the way, everyone should be concerned about high GI foods which lead to metabolic disease.
MATZO MEAL is made from crushed Matzo crackers. This is unleavened bread made from flour and water and previously baked. So, same as breadcrumbs in essence. It is baked flour, not unbaked fresh flour. This is also high GI foods, no fiber, so very constipating.
I would suggest the alternative of Teff flour which is considered Kosher for Passover. Teff has a lower GI rating. You can also buy Teff bread, shred it while moist, then dry it out for Matzo meal.
Buckwheat with medium GI of 55 drops to 10.7 as Glycemic Load, since the fiber moderates GI effect. All grains and legumes are kosher for Passover. Russians eat a lot of Buckwheat as it is more nutritious than wheat.
Kamut aka Khorasan Wheat is very low GI and very high protein. High in minerals too.
Why use boring white flour instead of exciting grains like these? I would experiment if you have time.
Wow. That looks awesome.
It looks delicious for sure, but nothing like my Umah's recipe. Sometimes she would finely chop chicken livers and onions, and then sauté them together in oil or chicken fat and add that to the meal mixture. NEVER BUTTER! No diary with any meat, no matter what meat was being served! And we never had that much garlic, or that much vegetables, and we never had sweet potatoes either. However, she did start cooking the Shabbos dinner at around 11 am, in the summer at 12 noon. Nothing is quite like a wonderful Shabbos essen dinner on a Shabbot (Friday evening) after attending Shul services.
Thank you for a terrific video, Chef Pierre.
I LOVE matzo ball soup!!! Nom, nom, nom!!! 😋
Good morning Chef! I’ve never made this soup - looking forward to watching! Looks delicious-thank you Chef!
I really like your Matzo Ball Soup! Thank You, Chef Jean Pierre! 🤩
Agree on the chicken fat lacking flavor statement. For my own recipe (and I will be trying this one) I like using duck fat. A richness that is. So good. I really like the aeration of the eggs…brilliant tip.
This dish looks so good!
I never made one by myself, my mom always the one who cooks this dish for us, but this year I’ll make your version of this dish
Looks amazing 👌🏻🙏🏻
I was having a rough day today. By the end of this video, I was smiling and giggling. Thank you, sir, for your wonderful energy. I have never made stock before. Most chefs make it look as easy as brain surgery. After watching this video, i now know how to butcher a chicken and make stock. I'm definitely going to try making this recipe.😊
Cook mode. Slider button on recipe.
Wow so smart and needed
THANKS.
Yummy! Love this chicken soup! I like to make my matza balls from the mix adding spring onions and buttermilk, not kosher but it taste good to me..
This is very nice. We get to learn about other cultures! I did not know about Passover, so I went and read about it. Thanks! I will definitely try your recipe!
I've heard of matzo ball soup but never had it. I'm definitely going to be making it this week. Chef JP, you are always inspiring me to try new recipies b/c you make cooking so much fun.
Good stuff those Maza balls are...Many restaurants only serve Maza with a clear broth. I like this idea better with a tad of chicken and the garnishing.
Nothing like a good soup.
Wanted to try this. Your tutorial is an inspiration, Chef Jean.
Thanks for sharing chef!!
My grandma(born in Russia) used chicken fat in her matzoh meal which gave the balls an incredible flavor
Big Thank you.
merci chef! gonna make this for passover for sure!
l'chaim Chef JP, you are the best!
I am making this today and I’m almost finished. I am cooking the matzo balls in about an hour so when my husband comes home, he can eat the soup fresh. I do have a question. Can I freeze the matzo balls before I cook them so I can make some ahead of time?
Ok! This was my first time making Matzo Ball soup and but I had it 1 time; a friend made it for me.
This recipe is amazing. Everything turned out amazing. It’s simply delicious and making it with fresh chicken broth is a must for this dish. Thank you Chef 🙏🏻
Another fantastic recipe from the Master. Just watching makes me hungry. Thank you Chef.
well done. very similar to the way my grandma made them!
You make every dish look so easy to make.
Şefim tariflerin bir efsane teşekkürler 😊👌🏻👌🏻
Looks so good. Thanks Chef!
Chef vous êtes génial! Et vive le beurre!
🙏👍❤️
Thank you chef...
Delicious soup! Thanks
Thanks, Chef J-P! I've been wanting to make Matzo Ball Soup for a few years, but haven't yet done so. Nice to have this recipe for when I do. Can't wait to try!
Thank you chef !! This looks delicious !! 😋
when I am from we make it with pasta. delicious! thanks Chef
If you slow grow your own chickens and feed them well the chicken and the fat does taste good. The egg yolks will be a nice dark orange and will be erect rather than deflated and pale yellow. Love your recipes, Chef! 🥰
Chef, can you show more of this food? Please! Never heard of that - but it sounds so delicious. And we should educate our palette, right?
I have always wondered how this was done!! I love it and I can’t wait to make it!!
This looks absolutely amazing
Potatoes and tapioca are not considered kitniyot. Although today, they are turned into starch and are the basis for most Passover cakes and cookies, they are permitted because, historically, the custom was to accept them. Phenomenal video, Keep 'em coming, Chef
You're just simply a masterpiece
Not bad for a Gentile! :-) Keep making your wonderful recipe videos, Chef!
this looks so delicious, thanks for sharing chef jp!
I cannot wait to try this soup, looks absolutely amazing!!!
Marvelous! Will you be doing gefelte fish, brisket, and the rest of your Passover menu too?
I hope so
This might be the best soup for when you are sick.
Oh mama Mia my awesome chef . Love looking at ur videos chef
I shall make it today!
I love soup! Haven't made matzo ball yet, will need to try this :) As ever Chef you make me smile while I learn new recipes
When I make my soup or stew 😋 I always break all the bones! It's more better for the flavor!! 😊😊😊~~ Cris H
I love your stuff, no phony. Me I'm an old scratch cook used to have a Deli in NJ more than a few decades ago. There are only maybe less than a dozen chefs, that realy like, honest, and no pretense, act or other things. Never thought a French chef cook traditional Motzaball soup. ~~ Cris H
@@CrisHarrison’Cuisine Across Cultures’!!!❤️
I need Smellivison for this soup 🍲 ❤. I will need to make this soup , I’ve eaten Matzo soup but never made it.