Grandma Goldie’s Passover Noodles for Chicken Soup

Author: Ed Schoenfeld

Ed’s grandmother, Goldie Fishler would make these noodles on Passover in place of matzo balls for soup. Similar to the French recipe for Consommé Célestine, these are shredded Eastern European crepes made with only five ingredients.

Ingredients:

6 extra large eggs
1 ½ tablespoons potato starch dissolved with 2 tablespoons water
1½ cups water
½ teaspoon salt

To grease the sauté/crepe pan: 3-4 tablespoons chicken fat

Equipment:

8-10” non-stick pan – a sauté or crepe pan works well

Make the noodles:

1. Make the noodle batter: in a large mixing bowl beat the eggs well then add the dissolved potato starch, salt and water. Mix until well blended.
2. Preheat your pan until it is quite not but not smoking. Using a paper towel thoroughly grease the pan with approximately 1 teaspoon of chicken fat.
3. With the heat on high, mix the noodle batter once so that the potato starch, which tends to sink to the bottom of the batter, is evenly incorporated
4. Next pour about 1/3 cup of the batter into the preheated pan. Working quickly, hold the pan’s handle and tilt the pan so that the batter completely coats the pan’s surface and sets. Immediately pour any unset liquid batter back into the noodle base. When properly done there should be a thin coating all over the pan. Turn the heat to medium and cook for about 1 minute: until the batter is set and no wet spots remain on the crepe’s surface.
5. Turn the noodle crepe onto a paper towel lined place, wipe out the hot pan with another paper towel, there should be no traces of the previous crepe, then again grease the preheated pan with chicken fat, and proceed as you did earlier, making crepes until all the batter is used up.
6. As you remove the crepes from the pan, stack one directly on top of the other.
7. To cut the crepes into noodles jellyroll the stacked crepes and using a sharp knife and cut them into ½” wide strips.
8. Using your fingers gently separate the cut crepes into noodles and cover tightly and refrigerate until ready to serve.
9. To serve put a portion of noodles in a soup bowl and heat by simply pouring hot broth over the noodles. You may garnish the soup with a touch of chopped parsley or dill (or a bit of each).

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