Home Movies Tuesday!
Thank you to everyone who alerted me to the embarrassing typo in the title of this newsletter! Sadly it won't be reflected in your email, but it has been updated on Substack. Sorry to Matzo/Mazto Balls for the accidental re-brand!
Do you have a favorite method for rendering chicken fat￼ or a recommendation for a good online brand? Unfortunately, can’t find schmaltz locally. Thank you!
I'm obsessed with eating matzo ball soup but I've never made it myself. I've made tons of chicken soups but I always find the matzo intimidating for some reason. I think I have to change this using this recipe!
Making your soup today. Why don’t you cover the pots, especially for the matzo balls? I thought that was the #1 tip - NEVER open the lid while cooking?
I must have done something terribly wrong. Thought I followed the recipe perfectly. My balls fell apart during the cooking. Maybe the water was boiling too aggressively? I used butter instead of chicken fat? Anyway, my balls suck. HA! I put the remnants on a sheet pan and they're in the oven. Hoping for some Matzos crumble. Would love to try this again because it all tastes so good. What did I do wrong?
This soup looks amazing! I love matzo ball soup! Question: if I can’t find chicken fat would an equal amount of duck fat work? Or should I stick with butter instead? Thanks!!
Do the balls store well in the broth or is it best to refrigerate separately after you cook them? Looking forward to this healing our winter ills !
It is perfect. I love the texture of the balls. Having less uniform pieces of meal and the amount of eggs give airy matzo balls so much body. The stock is perfect as well. 👏🏻👏🏻👏🏻
When should we expect the next home movie :)
Any ideas why I only got about six cups of broth (started with about 11 cups). Perhaps cooked too long? Still very yummy though was hoping for more...