Matzo ball soup was once on the menu at Galit, but Engel hasn’t served it since the pandemic began as the restaurant has shifted to a four-course menu of shared dishes; soup is difficult to share.

In addition to enjoying this wonderful soup in the restaurant, they have also made it easy to order the chicken broth with vegetables by the quart ($12.95), which serves 3-4 people, and the matzo ...

The Great Matzo Ball Debate It turns out, the Great Matzo Ball Debate goes far beyond my seder table. It seems like every Jewish person is either Team Floater or Team Sinker.

Make the matzo ball mixture: In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the matzo meal and cook, stirring, until it smells nutty and is golden brown ...

Calling matzah balls “the supreme Jewish comfort food,” Joan Nathan, the matriarch of the Jewish food world, said she believed the readymade options are unnecessary and likely subpar.

Matzo balls freeze well, which makes it easy to have the classic soup anytime the craving hits. "I sometimes freeze them in the soup, so the dish is totally done," says Nathan.

Matzo (and, consequently, matzo ball soup) is most commonly associated with Passover, which commemorates the story of Exodus. As the Torah tells it, when the Israelites fled from their enslavement in ...

Calling matzah balls “the supreme Jewish comfort food,” Joan Nathan, the matriarch of the Jewish food world, said she believed the readymade options are unnecessary and likely subpar.

If you want your matzo balls lighter than air, increase the baking powder a little; for heavier balls, cut back to ½ teaspoon. (I find 1 teaspoon of baking powder to one cup of matzo meal is ideal).

Drop into the boiling water, cover, and simmer for 30 minutes. The matzoh balls should be fluffy and float on top. Remove with a slotted spoon to bowls of hot chicken soup or okra gumbo.

MAKE AHEAD: The matzoh ball mixture needs to rest in the refrigerator for at least 1 hour and up to overnight. The cooked matzoh balls can be refrigerated in broth for up to 3 days.

The matzo ball soup season, that is. Dipping temperatures, sniffles and sneezes have a way of driving people out into the frigid air in search of the traditional Jewish fare. Just ask Eric Eun.