Evolution of a Matzo Ball

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


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…

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4 Responses to Evolution of a Matzo Ball

  1. Coming East says:

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


  2. Pingback: Prepping for Passover | cyclingrandma

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

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