Any recs for a really great bowl of Matzah Ball soup? We've tried Art's, Canter's, Nate n Al's, Juniors, but all taste like a chicken has been waved over the bowl, even when there's chicken in the bowl! Appreciate your help!
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.