I know I’ve made something good when my husband tells me that the kitchen smells like his Grandma’s house. Usually when I get that reaction it’s related to chicken soup. Which is what we made for dinner tonight. Actually, because my husband is so marvelous, he did a lot of the cooking. The result was a pot of steaming hot awesomeness, perfect for when the weather can’t choose between Winter and Spring.
The recipe we use for matzo balls is from the book, “Kosher and Traditional Jewish Cooking,” by Marlena Spieler.
Knaidlach (Matzo Balls)
3/4 Cup Matzo meal
2 Eggs, beaten
3 Tbsp Vegegtable oil or rendered chicken fat
1 Clove Garlic, minced
2 Tbsp fresh parsley, minced
1/2 Onion, finely grated
Salt and pepper or any additional seasonings to taste
About 6 tbsp water
Mix all ingredients. The texture should be like a thick paste. Cover the mixture and let it chill for 30 minutes. With wet hands, form bits of the batter into one inch balls. I like to drop them directly in the boiling soup after shaping each one. After all the balls have been added to the soup, cover and cook for 15 minutes. Enjoy!