Originally published in Arthur No. 13 (Nov. 2004). Layout by W.T. Nelson.
Dan Auerbach of the Black Keys’ Bomb-Ass Matzoh Ball Soup
As told to Gabe Soria
one stock pot
one slightly smaller pot
For the broth:
enough chicken bones to fill the stock pot
2 or 3 white onions, halved
bag of carrots, peeled and halved
parsnips (slightly less than the amount of carrots), halved
bunch of celery, halved
bunch of dill, coarsely chopped
salt and pepper
For the matzoh balls:
4 large eggs
1/2 cup club soda
2 to 3 tablespoons schmaltz (chicken fat) skimmed from the stock
2 tablespoons finely chopped parsley
1 cup of Manischewitz matzoh meal
I make this a lot because it’s awesome. I had it growing up. My dad would make it about once every two weeks, and he’d always make a gigantic pot using my grandma [complicated Polish name]’s recipe. [Arthur: How do you spell her name?] Beats me. [laughs] You try spelling that shit. I don’t even think that she can spell it. That’s why she changed her name to Annette. Annette Auerbach, my dad’s mother. She taught herself how to cook, making the most out of not-the-most.
First you gotta make the broth, which is key, and then you make the matzoh balls. For the broth, you gotta get nice chicken bones, enough to fill three quarters of the stock pot. For the bones, I go to Klein’s Market here in Akron and ask for soup bones. You put those in, and you put in chopped-up parsnips and carrots and white onions and celery. You fill the water right up to the top of the bones. Not above, not below. Bring it to a boil and then reduce it to a simmer. Let it simmer for at least an hour, keeping it covered except for a little sliver. Check it every once in a while, and after the broth has reduced a bunch, put in a big handful of dill. The key ingredient is dill. It’s what sets my grandma’s chicken broth apart.
Now get a smaller pot, one that will hold all the broth, and strain out the bones. Normally me and my dad will pick through the meat on the bones and eat that. Take some of the carrots, some of the celery and some of the parsnips and cut them up into bite-sized pieces and save them to put into the strained broth later. Then you add some salt and pepper to taste and you got a good broth. You can even put in a little bit more fresh dill.
While that’s simmering, you want to make the matzoh balls, because they have to be refrigerated. You take four eggs, a half cup of club soda, a few tablespoons—three or four, you kinda do it by feel—of chicken fat that you’ve skimmed from the broth, plus a couple of tablespoons of chopped up parsley (chop it up nice and fine), salt and fresh black pepper, and about a cup of matzoh meal. My grandma only uses Manischewitz. I’ve never had others. I know some people use Goodman’s.
Mix it all up with your hands. Put a little bit of the chicken fat on your hands, rub it in so that the dough doesn’t stick to your fingers, get it nice and mixed up, and form balls with it. Make ’em bigger than a golf ball but smaller than a tennis ball. Some people make gigantic matzoh balls and I just think that’s fucking stupid. That’s kinda like foot-long hot dogs. “They taste like shit, but they’re a foot long. Can you believe it?!”
Put the matzoh balls in the refrigerator. They’ve gotta sit there for at least twenty minutes, a half hour. And then just put ’em right in the broth to cook ’em. Bring the broth back up to a boil and throw the matzoh balls in. They cook in 20-25 minutes, covered. Don’t peek. You just gotta trust the matzoh. Have faith in the Manischewitz. You should have perfect matzoh balls; they should be floating at the top. And then you put in your vegetables that you’ve chopped and then you’ve got the bomb-ass soup. Some people add noodles, but my grandma never does. But that chicken meat that you pick off of the bones? Sometimes she’ll use that. It’s a bonus.