Under the Weather? Discover the Healing Magic of Matzo Ball Soup

The lateness of this post comes from the fact that I have found myself with a weird bug today and I am sick. Being under the weather is no fun, and when it strikes, all we crave is something to soothe our bodies and souls. Enter matzo ball soup, often affectionately dubbed “Jewish penicillin.” This traditional comfort food isn’t just a cultural staple; it’s also renowned for its remarkable healing properties. Let’s delve into why matzo ball soup is the go-to remedy when you’re feeling less than your best.

The Comfort Factor

First and foremost, matzo ball soup is the epitome of comfort food. There’s something inherently soothing about a warm bowl of soup when you’re feeling ill. The gentle steam, the savory aroma, and the tender matzo balls floating in a rich broth have a way of making us feel cared for and comforted. This psychological boost can be just as important as physical healing. When you’re sick, the sense of being nurtured can significantly enhance your overall sense of well-being.

Nutritional Benefits

Matzo ball soup is more than just a comfort food; it’s packed with nutrients that can aid in recovery:

• Hydration: The broth helps keep you hydrated, which is crucial when you’re battling an illness. Staying hydrated can help thin mucus, reduce congestion, and prevent dehydration.
• Protein: Chicken broth, the base of matzo ball soup, is a good source of protein. Protein is essential for tissue repair and immune function.
• Vitamins and Minerals: Chicken broth also contains vitamins and minerals such as vitamin A, C, and zinc, which are known to support the immune system.

Anti-Inflammatory Properties

One of the standout features of chicken soup is its anti-inflammatory properties. Research suggests that chicken soup can inhibit the migration of neutrophils, a type of white blood cell that contributes to inflammation. This can help reduce symptoms like a sore throat and nasal congestion. The warmth of the soup can also have a soothing effect on the throat and can help to open up congested nasal passages.

The Magic of Matzo Balls

The matzo balls themselves, made from matzo meal, eggs, water, and oil or chicken fat (schmaltz), provide easily digestible carbohydrates. This can be particularly beneficial when you’re feeling nauseous or have a decreased appetite, as they offer a gentle source of energy. The light, fluffy texture of well-made matzo balls also means they’re easy on the stomach, which is perfect when your digestive system is under stress.

Traditional Wisdom Meets Modern Science

The idea of using matzo ball soup as a remedy is steeped in tradition. For generations, Jewish families have passed down recipes and the belief in the soup’s healing powers. Modern science has begun to catch up, validating what many have known all along: there’s something special about this humble soup.

Studies have shown that hot liquids, like chicken soup, can help alleviate cold symptoms. The heat helps to clear nasal congestion and can even improve the function of cilia, the tiny hair-like structures in the nasal passages that help protect against infection. Moreover, the combination of nutrients, hydration, and warmth makes it a perfect storm of healing.

A Recipe for Healing

Here’s a simple recipe for making your own matzo ball soup:

Ingredients:

• 1 whole chicken, cut into pieces
• 4 quarts of water
• 4 carrots, peeled and chopped
• 3 celery stalks, chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cup matzo meal
• 4 large eggs, beaten
• 1/4 cup schmaltz or olive oil
• 1/4 cup water or chicken broth
• Fresh dill, chopped (optional)

Instructions:

1. In a large pot, combine the chicken, water, carrots, celery, onion, and garlic. Bring to a boil, then reduce heat and simmer for about 1.5 hours, skimming any foam that rises to the surface.
2. While the broth is simmering, prepare the matzo balls. In a bowl, mix the matzo meal, beaten eggs, schmaltz or oil, and water or broth. Season with salt and pepper. Refrigerate the mixture for 30 minutes.
3. Once the broth is ready, remove the chicken and vegetables. Strain the broth and return it to the pot.
4. Bring the broth to a gentle boil. With wet hands, form the matzo ball mixture into small balls and drop them into the boiling broth. Cover and cook for about 30 minutes, until the matzo balls are cooked through and tender.
5. Shred the chicken meat and add it back to the soup along with the cooked vegetables. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh dill if desired.

Next time you’re feeling under the weather, consider turning to matzo ball soup. It’s more than just a meal; it’s a bowl of tradition, comfort, and healing. Whether you make it from scratch or get it from a local deli, let the warmth and nourishment of this classic soup help nurse you back to health. After all, sometimes the best remedies are the ones that have been with us all along.

And honestly? You can do what I normally do, especially if you don’t feel well and use the Manischewitz brand. It’s probably the best cabinet staple out there. I always add veggies,chicken, and herbs to it, but it works some serious magic just by following the box directions. I have a case of it in my pantry because I make it for us at home when we get sick andbinmake a big pot for friends when they are as well.

xoxo

-S