more balls (matzo, don't worry)

So, a long-standing joke is that I'm more Jewish than Jonah. The first hint that we have of this, was when I decided to make matzo balls, and roped Jonah into participating (you know, for legitimacy's sake, so I couldn't be accused of appropriation lol).

Matzo balls were one of those alien things that I never understood, having only heard of their existence in adulthood. From the name alone I assumed they were like mozzarella balls, only more glutinous. (Which reminds me, I want to make matzo balls with mozzarella balls inside. I may get famous for this. You heard it here first.)

Anyway, when I finally did get to eat a matzo ball, I realized they were much different than I had imagined, but no less miraculous. Pillowy soft, warm and hearty, replete with the broth of the soup soaked in.... Maybe I haven't had the harder version, so for now I'm a fan of the softer kind.

I found this recipe, and decided to use it because it's called Kosher Perfect Matzo Balls. Who can argue when perfect is in the title?!

Oh and the catalyst for all this was because I had a bunch of stale matzo crackers in the pantry, left over from the last roommate whose spot I took in the house. I didn't want to just throw it out, so I thought I could ground it down to matzo meal and then use it to make matzo balls. Genius right?!?!

Here's me, the genius:



The first intrepid little matzo ball baby:



After making a whole bunch, I froze them and kept them on hand for whenever I was making broth/soup. The good news is that I got the texture right. The bad news is that it still tasted like stale matzo crackers. So maybe I'm not so genius after all.