I tried two versions of the matzo ball soup. The first was from the Settlement Cookbook recipe cited in the article. The matzo balls were a little dense, but tasty. For my second attempt, here's the recipe I used: four eggs, separated; 1 cup matzo meal; 2 tablespoons of grated roasted almonds; 2 tablespoons schmaltz (chicken fat, or oil); 6 tablespoons chicken broth (or water); 2 tablespoons chopped parsley; 1 tablespoon grated onion; 1/2-2 teaspoons sea salt; 1/4 teaspoon nutmeg; a sprinkling of powdered ginger (or fresh grated!), and fresh ground black pepper (2 turns of the grinder). Beat egg whites until they form stiff peaks. Combine the rest of the ingredients in a medium bowl. Gently fold in whites. Chill for a few hours, then shape into balls and cook, as detailed above.
Hi Ruth, your newsletter with the wonderful Passover story and photos was sent to me by my good friend, Tina Feiger. Actually, Tina and I are distantly related by marriage. My husband Mike Diamond and Tina's brother's first wife Lynn are cousins! A small world, for sure. And please sign me up for your future newsletters. Thanks. Hag Sameach. Elaine Diamond
Loved you're photos and stories. Thanks for sharing them, Ruth. We're in Joshua Tree with our two kids and their SO's. Brought the soup, made the matzo balls and all the rest out here. Great fun. Loved Sam's illustration, too!
I tried two versions of the matzo ball soup. The first was from the Settlement Cookbook recipe cited in the article. The matzo balls were a little dense, but tasty. For my second attempt, here's the recipe I used: four eggs, separated; 1 cup matzo meal; 2 tablespoons of grated roasted almonds; 2 tablespoons schmaltz (chicken fat, or oil); 6 tablespoons chicken broth (or water); 2 tablespoons chopped parsley; 1 tablespoon grated onion; 1/2-2 teaspoons sea salt; 1/4 teaspoon nutmeg; a sprinkling of powdered ginger (or fresh grated!), and fresh ground black pepper (2 turns of the grinder). Beat egg whites until they form stiff peaks. Combine the rest of the ingredients in a medium bowl. Gently fold in whites. Chill for a few hours, then shape into balls and cook, as detailed above.
Hi Ruth, your newsletter with the wonderful Passover story and photos was sent to me by my good friend, Tina Feiger. Actually, Tina and I are distantly related by marriage. My husband Mike Diamond and Tina's brother's first wife Lynn are cousins! A small world, for sure. And please sign me up for your future newsletters. Thanks. Hag Sameach. Elaine Diamond
Loved you're photos and stories. Thanks for sharing them, Ruth. We're in Joshua Tree with our two kids and their SO's. Brought the soup, made the matzo balls and all the rest out here. Great fun. Loved Sam's illustration, too!
Great Story. Love the photos. More more...please. Happy Passover.
Share it. I'm sure lots of people would be interested in your story. So well said.
Ruth, you're on a roll. Wonderful piece.
PS I despise gefilte fish but LOVE Sam's drawing.