A recipe to accompany this story on The Secret to Better Matzo Balls.
From “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” by Joan Nathan (Knopf, 2010)
- 2 tablespoons rendered goose or chicken fat (see note)
- 4 large eggs
- 1/4 cup water or chicken or beef broth
- 3 teaspoons salt, divided
- Freshly ground pepper to taste
- 1/2 teaspoon powdered ginger
- 1/4 teaspoon grated nutmeg
- 1 cup matzo meal
- Put the fat, eggs, water or broth, 2 teaspoons salt, freshly ground pepper, ginger and nutmeg in the bowl of a food processor fitted with a steel blade. Add the matzo meal and pulse to mix.?Refrigerate an hour or overnight.
- Bring a pot of water to a boil. Add the remaining teaspoons salt. Using two teaspoons, dip one into the matzo ball mix and scoop out a spoonful, then push it with the second teaspoon into the boiling water. French matzo balls have a more abstract, irregular shape than American ones. Cover and simmer for about 20 minutes. Makes about 10 matzo balls.
- Note: To render fat, melt it down in a pan with onions, or make chicken soup and refrigerate it overnight, then spoon off the fat that accumulates at the top.