She Strengthens

A Rabbi’s Journey: Rediscovering the Joy of Traditional Jewish Cuisine

As a rabbi, I never thought I’d be the one to challenge the status quo of traditional Jewish foods. But when my family relocated from California to Pennsylvania, I found myself shouldering the responsibility of recreating these dishes for our holiday celebrations. The problem was, I didn’t particularly enjoy most of them. Noodle kugel, smoked lox, and sweet potato tzimmes just didn’t resonate with my taste buds. I felt like an imposter, especially since I was supposed to be a spiritual leader.

The Matzo Ball Conundrum

One of the biggest challenges I faced was the humble matzo ball. These dense, flavorless orbs were a staple of Jewish cuisine, but I just couldn’t bring myself to enjoy them. When I asked my mother and grandmother to hold the kneidlach, I was met with disapproving glances. It was as if I was rejecting their love and tradition, not just their carefully crafted matzo balls. But I was determined to create a delicious, homemade matzo ball that I could proudly serve to my family.

Experimentation and Innovation

I began to experiment with flavors, drawing inspiration from my favorite cooking shows, magazines, and cookbooks. I discovered that using shmaltz instead of canola oil added a rich, savory flavor to the matzo balls. A dash of ground ginger and garlic powder added depth and complexity, while fresh dill and parsley provided a bright, freshness. Seltzer water made the matzo balls light and fluffy, and the addition of egg whites gave them a tender, airy texture.

A Recipe for Success

After months of trial and error, I finally perfected my matzo ball recipe. Here’s the secret to making these delicious, savory treats:

Ingredients:

• 4 eggs, separated
• 1/2 cup cold plain seltzer
• 1/4 cup shmaltz (rendered chicken fat)
• 1 tablespoon finely minced parsley
• 1 tablespoon finely minced dill
• 1 teaspoon kosher salt
• 10 grindings of black pepper, or to taste
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1 cup matzo meal (add an extra 1/4 cup for firmer kneidlach)
• 2 quarts water
• 1 chicken bouillon cube

Instructions:

1. Beat egg whites vigorously with a whisk until you start to see bubbles, 15 to 20 seconds. Set aside.
2. In a separate bowl, using an electric mixer, beat egg yolks and seltzer for 10 to 15 seconds, until foamy.
3. Add shmaltz, parsley, dill, salt, pepper, garlic powder, and ginger to egg yolks and beat well with the electric mixer until well emulsified.
4. Add egg whites to yolk mixture and beat again with the electric mixer until combined and foamy.
5. Add matzo meal and stir with a fork until thoroughly combined.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or as long as overnight) before shaping.
7. When ready to cook, bring water and bouillon to a boil in a large pot. Stir to dissolve bouillon cube, then reduce heat to a simmer.
8. Moisten your hands with cold water and form kneidlach mixture into balls about the size of golf balls. Using a slotted spoon, transfer them into the simmering broth, taking care to avoid splashing.
9. Cover the pot and cook for 20 minutes over medium-low heat. DO NOT LIFT THE LID.
10. Using a spider skimmer or slotted spoon, carefully lift the kneidlach out of the pot and transfer to soup bowls. Serve by ladling your favorite chicken soup broth (made separately) over the kneidlach.

Tips and Tricks

• Use a small bowl for the egg whites and a medium bowl for the yolks to avoid confusion.
• Find shmaltz in the kosher frozen food section of your grocery store or use duck fat as a substitute.
• Let the mixture sit and hydrate for at least 2 hours to allow the flavors to fully incorporate.
• Keep a small bowl of water next to the stove to moisten your hands when forming the kneidlach.
• Boil the matzo balls in chicken broth for flavor, but make your actual soup separately to avoid cloudiness.

A Newfound Appreciation

My journey to create the perfect matzo ball recipe not only helped me connect with my heritage but also introduced me to a world of Jewish cuisine that I thought I didn’t like. Who knew that a few humble spices and herbs could transform these dense, flavorless orbs into a culinary masterpiece? I certainly didn’t see it coming, but I’m grateful for the discovery.