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Wednesday, September 27, 2006
Private taste test (Part 1)
Last weekend I served my mother chicken soup with matzo balls. For years, I've searched for the perfect light matzo ball recipe and been unsuccessful. Then I interviewed caterer Cheryl Rubin of North Easton and I tasted hers. They were feathers! But the recipe calls for chicken fat and I didn't have any.
I managed to make matzo balls that were very good, a big hit at the table, and plump and generous in the bowls of golden soup. My secret?
Here it is, beside the pot where the matzo balls are simmering:
Actually, they weren't nearly as delicious as my usual back-up recipe: