The Bagel and Deli Restaurant - matzah ball soup…c’mon, it’s a kind of dumpling
In the middle of a mall in a north side suburb a quick jaunt from the edge of Chicago is a Jewish Deli. It has all the baked goods for sale in the front and a diner style, larger than expected sit down restaurant in the back. When in Rome, one must order Matzah Ball Soup. Like miso soup, I find these staples can teach me how authentic a place is. These matzah balls are noticeably giant. Not what I grew up with, but still fun. The issue with giant matzah balls is that it is challenging to make the middle soft, which is how I prefer my matzah balls. However, these were decently soft in the core. Laszlo dug into it and enjoys the warming Jewish penicillin on our cold Chicago days when we cannot find an Asian eatery or want something simpler to enjoy and scarf down some bagel breadsticks.
Basic Info on Matzah Ball Soup
What it is: Matzah ball soup is a traditional Jewish dis∫
Cultural significance: A staple of Ashkenazi Jewish cooking, matzah ball soup is especially popular during Passover but enjoyed year-round. It’s often called "Jewish penicillin" for its reputation as a healing, comforting food.
TCM Breakdown
In Traditional Chinese Medicine, matzah ball soup is viewed as warm, nourishing, and Qi-supportive, especially beneficial during colder months or during recovery.
TCM Health Benefits:
Chicken broth: Strongly warms the middle burner, supports Spleen and Stomach Qi, and nourishes Blood and Jing. Excellent for fatigue, cold, or digestive weakness.
Matzah meal: Made from wheat, it’s neutral and mildly tonifying, but can be drying or damp-producing if overconsumed or paired with heavy oils.
Eggs: Tonify Blood and Yin, help strengthen the Spleen and Liver.
Onion, celery, carrot: Lightly move Qi, support digestion, and add a touch of sweet and pungent flavor for balance.
TCM Cautions:
Can be too rich or damp for people with Spleen deficiency with Dampness, especially if the broth is very oily.
The matzah balls themselves, depending on portion size and preparation, may be too dense for those with very weak digestion unless served in smaller amounts, but it seems easy for most.
Maimonides (Rambam) and the “Jewish Penicillin” Effect
Who he was: Maimonides (Rambam), the 12th-century Jewish physician and philosopher, emphasized moderation, digestion, and warming foods in health maintenance.
Chicken soup praise: He specifically recommended chicken broth for respiratory issues, fatigue, and general recovery from illness, noting it helped “neutralize bodily humors” and strengthen vitality.
While his exact recipe differed from today’s matzah ball soup, his medical texts suggest a clear broth with warming herbs and digestible meats as a cornerstone of therapeutic nutrition.
