Evolution of a Matzo Ball

Mom’s matzo ball secret is out! No need to wait for a Jewish holiday– good all year round.

bestofbarbara

At my daughter’s suggestion, and for the sake of posterity, I will share how I make matzo balls. It’s only a short while since we celebrated Passover and the family members are still craving my matzo balls.

When I was a young bride I was going to show the world that I could do every thing. In my first attempt at making matzo balls, (knadlach), I used the recipe on the box of Manischewitz matzo meal, which sounded pretty much like my mother’s and Marty’s mother’s.

Then we used chicken fat for shortening, and we’d render the fat with onions, which provided a distinctive taste and a wonderful aroma when cooking, but involved extra work and cleanup. Some years later, chicken fat was among the fats that were considered bad for the heart, and has gone by the wayside. I substitute melted margarine; not so healthy, either, but I don’t…

View original post 428 more words

This entry was posted in Writing. Bookmark the permalink.

4 Responses to Evolution of a Matzo Ball

  1. Coming East says:

    I left your mom a comment. Her post is definitely a keeper.

    Like

  2. Pingback: Prepping for Passover | cyclingrandma

  3. Pingback: Social Distancing #5: Passover Prep | cyclingrandma

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s