The Jew And The Carrot

Ziskend Family Matzo Ball Soup

By Joan Mass

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Joan Mass, the grandmother of Herbie Ziskend, shared her recipe for matzo balls (they’re usually floaters, but sometimes sinkers) with the White House.

4 eggs, slightly beaten
4 tablespoons ice water
4 tablespoons oil
1 cup matzo meal
1 teaspoon salt

1) Place ingredients in large bowl and mix well. After mixing, cover and refrigerate for at least one hour, (the longer the better).

2) Fill a large pot with 2 quarts water and a teaspoon of salt. After the water boils, lower heat to low. Take mixture out of refrigerator and making sure that yours hands are wet with water or oil, gently form the balls.

3) Slowly add the matzo balls to the simmering water and cook for about 30 minutes. Remove from heat, cover and let cool for a twenty minutes. Store in refrigerator. Do not add the matzo balls to soup until about 35 minutes before serving. They should be round and fluffy, but sometimes they’re round and firm.


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