Skip the packaged crackers and make your own at home instead. Add a hit of your favorite spice to tailor the flavor to your favorite tastes, or keep it simple and extra cheesy.
How to Make Matzoh Balls with Joyce Goldstein
Chef, author, and consultant Joyce Goldstein is a culinary hero, and she has heroic ways with matzoh balls. She suggests babying the dough, using schmaltz for chicken-y flavor, and boiling the matzoh balls for a good, long time. Try out Goldstein’s recipe for Matzoh Ball Soup.