She still makes it at age 93.
Simply Recipes / Leela Cyd
Matzo ball soup isnt just foodits a feeling.
However your matzo balls were growing up is how you like them.
Simply Recipes / Leela Cyd
I told you its personal!
As Grandma says, you want them to just float away.
Craggly edged and unevenly round is the name of the game here.
Simply Recipes / Leela Cyd
The magic will happen later in the broth.
Or you could always just pulverize a few sheets of matzo until almost powder.
Trust me when I say it will be worth it.
Simply Recipes / Leela Cyd
If you simply cant find schmaltz, vegetable or canola oil will do in a pinch.
Use the same amount, swapping it 1:1.
If you end up with extra broth, freeze it for a rainy day.
Simply Recipes / Leela Cyd
Stir in the matzo meal, chicken broth, and the salt.
Stir to combinethe texture should be pasty and spreadable.
If it feels a little thick, add a little more broth.
Cover and refrigerate for 1 to 2 hoursthe mixture will thicken as it sits.
Bring a large pot of salted water to a rolling boil.
I like to use about 2 teaspoons of kosher salt in the water.
Grandma says remember, Less handling = lighter, float-ier matzo balls.
Place them on a plate or platter.
Drop them into the boiling water one by one, then cover the pot with a lid.
They should pop to the top after a few seconds.
Transfer the matzo balls straight into yourhot chicken soupand watch them float like little clouds.
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