Isabel’s matzo ball soup



Jenn Louis

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


Get an overview of the latest articles in your email every week on Friday morning. Please leave your email in the box below and press subscribe. A confirmation email will be sent to you. If you don't receive this email shortly, please check your spam folder.

Most Popular

How Harvest London Is Improving The Sustainability Of Their Customers’ Business

Harvest London is a vertical farm growing herbs and leafy greens in London, that has expanded their operations beyond the pilot stage into their...

5 Easy Ways to Encourage Beach Goers to Recycle

Plastic pollution is now widely categorized as a global issue, which has inspired many initiatives to reduce our global consumption of single-use plastics. Reusable...

Shell Backpack modular wardrobe system is great for travel anywhere and everywhere

Whether you’re camping or traveling abroad, you can use the same bag if it’s the Shell Backpack modular wardrobe system. Featuring a minimalist three-in-one...

Gender Neutral Clothing: 8 Brands For Ethical Fluid Fashion

Binary fashion is coming to an end with a new breed of brands creating gender neutral clothing for more inclusive fluid fashion industry...Binary fashion...

Recent Comments