Isabel’s matzo ball soup

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By

Jenn Louis
Abstract

The centres of the balls become a little chewy and the exteriors are soft and fluffy, just the way I like them.

The story goes like this: My mum’s (Isabel’s) matzo balls were never as tender as she wished until she made a batch of matzo balls, turned off the heat and left them in the poaching liquid while we went to services at the synagogue. When we returned to eat dinner, the balls, sitting in the warm water for an hour or two, softened and plumped up. Her, and now my, cooking method was changed forever. I find that the perfect balance is poaching for 30 minutes, then letting the matzo balls rest in the poaching liquid, covered, for a further 30 minutes. Read More

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