Wednesday, March 20, 2013
Passover just isn't Passover without Matzo Ball Soup. As we saw earlier this week with the Los Angeles Jewish Home residents offering their opinions, the discussions and arguments about whether to use seltzer, water, or chicken broth, and how big, how round, and how fluffy they should be could go on all night, just as long as the discussions about the Haggadah.
This Pesach we thought we'd make it easy for anyone who is preparing matzo balls from scratch, as opposed to using a mix, opening a can or jar, or ordering them from a take-out store or from a caterer.
Who better to demonstrate the art of making light and fluffy matzo balls than Jamie Geller, the "kosher Rachael Ray." Geller is the author of kosher cookbooks and hosts The Joy of Kosher website, videos, and magazine.
(A SPECIAL NOTE FOR NEW EMAIL SUBSCRIBERS: THE VIDEO MAY NOT BE VIEWABLE DIRECTLY FROM THE EMAIL THAT YOU GET EACH DAY ON SOME COMPUTERS AND TABLETS. YOU MUST CLICK ON THE TITLE AT THE TOP OF THE EMAIL TO REACH THE JEWISH HUMOR CENTRAL WEBSITE, FROM WHICH YOU CLICK ON THE PLAY BUTTON IN THE VIDEO IMAGE TO START THE VIDEO.)