Bring an 8- to 10-quart pot of salted water to a boil. Wet your hands with warm water and form the mixture into balls the size of walnuts. 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.
Related Posts
Brussels sprouts with bacon, mint, pistachio, fish sauce and pickled-pepper caramel Recipe
Crunchy-soft, warm-chilled, sweet-spicy, this is a salad that has it all. Matty Matheson’s throwback to the Brussels sprouts dishes of…
What we want from food: Energy, muscle strength and better health
What’s for dinner? It’s a deceptively simple question, asked millions of times each day. But consider the myriad factors that…
Trying out the original Caesar salad in Tijuana, Mexico
TIJUANA — The wood-paneled cart arrives at the table with an air of ceremony, pushed by a server, usually a gentleman…