For a lighter matzo ball soup, lose the schmaltz
One-pot meal is rich with vegetables, not fat
The Husband is Jewish and I am his shiksa bride. As young marrieds, we ignored both traditions equally. But when we had children, we began celebrating Jewish and Christian holidays alike, so that as the kids matured they could naturally gravitate to the rituals that moved them the most.
Though I grew up in New York, I’d never attended a Passover seder until I met my future husband. I really enjoyed the meal, but the Passover service seemed so complicated that I felt a tad overwhelmed when it was time to produce my own seder. For that matter, even the meal – with its many platters of symbolic dishes – seemed pretty daunting.
I knew I’d probably never attempt homemade gefilte fish, but I figured I might be able to produce a respectable matzo ball soup. At the time (now a generation ago) I owned no Jewish cookbooks, and there was no internet. So what did I do? I called my mother-in-law. And what did she tell me? To make the recipe on the back of the matzo meal box.
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