Living away from L.A. and can't stand being without Jerry's matzoh ball soup - nobody else's can touch it. Anybody have a recipe? Need help even with the matzoh balls; shiksa doesn't have the background.
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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