Does anyone have a recipe for hard, baked matzoh balls. The kind you plop into soup, and press down with a spoon so they fill up with the soup? I think the origin of these is Lithuanian or Latvian. Thanks
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.
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