I surrender when it comes to making Matzo Balls

True Confession: I do not make good matzo balls - in fact, they really suck.

It is a bit of a family joke - despite being a fairly decent chef this simple ball that has become a symbol of Jewish home cooking escapes me. The ones I’ve made in the past have been described as “sinkers’ - they can be used for golf, fish lures or croquet. Occasionally they have completely broken up in the soup and have ended up being gross bits of matzo meal floating around in my soup. I was tempted by Alison Roman’s Passover soup from last week’s NY Times food section but I know better. Her soup and balls look amazing. If I attempted them I am pretty sure that mine would barely resemble her photo.

For me, Streit’s is the way to go.

I’ve documented my technique (LOL). I will say that the cooking time they recommended (30 minutes) did not thoroughly cook through the ball so I basically doubled it. Success at last!

Wishing those of you who celebrate Passover a warm and happy evening - I hope you are spending the time with those you love either as part of your shelter in place or virtually.

Mix is ready and the soup is boiling!

Just dropped into the soup - they look promising!

Completely boiled…

I cut into them to make sure they were finally cooked through!