JennyZ's Profile

My favorite matzo ball recipe from my family (and there are several recipes coming from different branches of the tree) is made with real matzo, not matzo meal.
- Soak the matzo in water and then break it into small pieces in with your hands.
- Then add it to a mixture of chopped celery, onions, and parsley cooked in chicken fat.
- Let it cool in the fridge and then add the egg, salt and pepper. (Before we knew that raw egg could be bad for you, we would pause at this point in the recipe and have a little taste. It is really good, I swear!)
- Roll it into balls (small, not big balls - we don't do big balls in the south - no jokes please). To keep them together you have to roll them around a little in some matzo meal.
- Then, another important trick, you boil salt water and cook them separately from the broth. Don't ask me why, but the matzo balls always taste better that way. Then once your ready to eat you add them to the broth.

This technique is also really good when you want to have a stock of matzo balls in your freezer and don't want to freeze them in the soup. We keep ziplocs of them in our freezer and whenever we make soup, we simply add them in.

Another interesting thought - toddlers really love these. I guess its the salt and the fact that they're easy to chew. My daughter scarfs them down and asks for them all the time.

Sip-n-see's are extremely common in New Orleans where I live. Recently though, one new grandmother put a twist on the theme when...she called it a "nuzzle-n-guzzle." She prefers beer to tea!