by Barbara Krasner (Somerset, NJ)
Boil chicken bones and chicken parts with water, parsnip, dill, carrot, and celery in a pot larger than your firstborn. Ladle the soup into a bowl and add Goodman’s fine egg noodles if it’s Shabbos or handmade lokshen if it’s Pesach. Form dense matzoh balls with your hands. It’s all right if they’re misshapen. So is the world. Should the matzoh balls sink to the bottom of the pot and your stomach, it’s okay. They’ll soak up the golden liquid that soothes all that ails you and the world. Tikkun olam.
Having kosher chicken soup from your mama’s stove is like no other. Better than the best kosher deli. Because it contains love like your mama’s kiss on your keppele. You’re all right, it’s the Sabbath, time to end one week and start another fresh and clean. The broth will clear your head, clear all mistakes, fill you up so you can curl up under your featherbed all cozy, warm, and loved.
And maybe this is the best of all. Knowing that your mama learned how to make the soup from her mama, Rayzel Entel, who learned it from her mama, Esther Taube Drewno, who learned it from her mama, Chaja Rojza Mularzewicz, who learned it from her mama, Buna Etla Przestreleniec, who learned it from her mama, Ruchla Herszkowna of no last name, born at the turn of the nineteenth century in Brok, Poland. You are a link in the chain doling out the remedy to repair the world a spoonful at a time.
Barbara Krasner holds an MFA from Vermont College of Fine Arts and a PhD in Holocaust & Genocide Studies (HGS) from Gratz College, where she teaches in the HGS graduate programs. The author of two poetry chapbooks and three novels in verse, her work has appeared in Jewish Literary Journal, Tiferet, Minyan, Jewishfiction.net, Michigan Quarterly Review, and elsewhere. She serves as Director, Mercer County (NJ) Holocaust, Genocide & Human Rights Education Center.
The Jewish Writing Project 