Andy Carvin, DC’s number one social media/web/new media genius, also known as Big Daddy to those who are in the inner circle, shares his recipe for matzo ball soup. Check it out and learn the Carvin family secret to light, fluffy matzo balls. My recipe is similar, except without the salt and pepper – I let my diners season to taste, unless it’s just me at the table. Also the schmaltz. We don’t use the schmaltz, us vegetarians, although we know deep down that we are missing out on the real spice of life.
To my fellow goyim readers, give this delicacy a try and let us know what you think. And to those of you who are seasoned pros at making this soup, what’s your secret ingredient or technique that makes it uniquely yours?
This post appeared in its original form at DC Metblogs
