We compare styles to find the “right” one.
Caitlin Bensel; Food Stylist: Torie Cox
Matzo balls are a staple at everyPassover Seder.
The ball itself takes up almost the entire bowl, which is just the way I like it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Plus, theyre so big that you never have a broth-only bite.
For further proof, I spoke to other writers and editors about their perfect matzo balls.
Matzah balls should be fluffy and light as a cloud.
I like them pretty big, too.
), and Manischewitz extra fine egg noodles.
My maternal grandmother is the matzah ball soup matriarch.
Grandma measures with her heart rather than any metric, so no attempt at replication ever tastes quite right.
Matzo vs. Matzah?
They’re the same thing.
We’re using them interchangeably here.
These are unleavened breads that are eaten during Passover.
I even wrote about it in my memoir that came out last year!
“My (unpopular) take?
Matzah balls should be fluffy on the outside and have a denser core.
I won’t put the matzah balls into the broth until the soup’s flavors have developed.
Shes very particular that it looks just so, which I love.
I also do a lemon-turmeric version with carrot-dill matzo balls.”
This version can easily be its own side dish, which is how we typically consumed them.
‘Good thing I brought my balls,’ Grandma said, to giggling from the adolescent peanut gallery.
“These days, I’m usually a guest at Seders.
But I do miss the heavier ones.
It’s still my grandma’s recipe, and that’s that.
The so-called secret ingredient is a little bit of powdered ginger.
Maya Resnikoff, rabbi and Jewish educator
