Sunday, Sept. 27, 1942
Continued cold, freezing with lowest temperatures near 30’, moderate to fresh winds. My father would be coming home later that day. He would welcome a bowl of homemade chicken soup with matzoh balls. You wouldn’t think it for such a simple and basic food but there are dozens – no, hundreds – of ways to make matzoh balls. Do you prefer them large? Dense? Small? Light? Here is the recipe my mother wrote out for me when she was in her 80’s.
- Fry a chopped onion in schmaltz (chicken fat) until golden
- Drain off the schmaltz into a can or jar. Save the onions for another dish.
- 2 TB schmaltz
- 1 egg
- 1 tsp salt
- 1 C matzoh meal
- 1 C boiling water
- 1/2 tsp chopped parsley
- Pepper to taste
Drop by soup-spoonfuls into salted boiling water. The balls will sink to the bottom and then rise to the top as they cook. Remove one to check. It should be cooked through with an even color. Ladle out with a slotted spoon and put in bowl with hot soup.