The Rocks: Matzo Balls

Photo by Rachel Dedrickson

Dreary weather has settled in Seattle.  It’s cold, it’s gloomy, and it’s nothing a dose of vitamin D can cure. Let’s not lie, crappy weather can get to the head.

But… if you’re a Seattleite, you have probably pulled out your trusty Hunter boots, added an additional cup of Joe to the morning coffee brew, and headed out the door sans an umbrella (note: Seattleites don’t use umbrellas. I know! Totally weird). It’s Seattle and the weather is gross. We got over this fact a while ago.

Thanks to the weather inspiration, and a loving auntie who showed me how to make the most important component for any soup equation (homemade chicken soup), I was equipped and confident in taking a stab at my long awaited desire to make the family matzo ball soup recipe. It was the perfect project to warm me from the inside out. Matzo ball soup makes any Jewish girl sunny.

Anyway, to my surprise, a few myths were debunked during my matzo ball making adventure.

For one, I always believed making matzo balls would be a lengthy and extensive process. Our family only enjoys matzo ball soup during Passover. What I found out, however, is that matzo balls are the simplest component of matzo ball soup. It’s the chicken soup that takes the time and patience. Well, I already had that done. Check!

Secondly, our family always refers to Aunt Julie’s matzo balls as “the rocks”. They are extra dense and, well, rock-like. Of course, we say this in a loving way. “The rocks” are all I know, and everything I love about matzo ball soup.

I figured Aunt Julie must have a secret matzo ball recipe. Little did I know, all I had to do was follow the back of a Streit’s Matzo Meal box and double the matzo meal measurement. Gee whiz!  I wish I’d attempted making matzo balls sooner.

I’m very proud of the end product. I froze a bunch of the matzo balls alongside my chicken soup-filled gefilte fish jars. Now, when the weather calls for it, I can just pull it out and heat it up.

Good-bye, dreary weather and bad mood. Bring it on. Matzo ball soup is here to save us!

What do you cook or bake do when the weather gets you down?

Matzo Ball Recipe (from Streit’s Matzo Meal box)

1 c 2 c Streit's Matzo Meal


4 large eggs


1/4 c schmaltz (rendered chicken fat....oil works as a substitute)


1/4 c water

1 tsp salt


Beat eggs. Add water, schmaltz, and salt.  Mix well. Add matzo meal and stir thoroughly. Refrigerate for 30 minutes to 1 hour.

Partially fill a large pot with water and bring to a boil. Moisten palms with cold water and form mixture into balls, about 1 inch in diameter.  Drop matzo balls into boiling water.

When all the matzo balls are in the pot, reduce heat to low. Simmer covered for about 30 minutes or until done.  Remove with a slotted spoon to a large bowl.

Remove 2-3 matzo balls into a smaller serving bowl. Add chicken soup and baby carrots. Serve hot. Enjoy!

Photo by Rachel Dedrickson

Lox, Bagels and Schmear – Oh My!

Sara and I go way back. We endured classic adolescent woes together – such things as Jewish summer camp, bedazzled hats, jelly sandals, one piece bathing suits, awkward hair, puff paint, Archie comics, jean overalls, bat mitzvahs, and Sunday school. We enjoyed cribbage games, embroidered friendship bracelets, and lanyard. I have no idea how we ever made it out of those years as seemingly normal adults, but if it’s alright with you, I’d like to think we did end up normal. Kapish?

This past weekend I met up with Sara at the most excellent Jewish deli in the suburbs of Seattle, Gilbert’s Main Street Bagel Deli. It’s located in Old Bellevue on Main Street, and it’s the perfect place to fill the Jew-Food square. The breakfast menu has all kinds of scrambles, French toast, and fruit, but we both went with the obvious: lox and bagels.

The plates were gigantic. We could have probably split half a bagel each, but it wasn’t such a bad thing to have leftovers for lunch. Our plates were neatly bordered in freshly sliced cucumbers and tomatoes, our bagels were warm and chewy, and the lox and schmear are history. Yum! (Yiddish translation: Geshmak!)

We sipped hot coffee and listened to the live jazz at the beautiful ten o’clock hour. Who cares if we were both running on five hours of sleep? It was the perfect place for two long lost girlfriends to reconnect over a peaceful morning breakfast.

If you are in the area, or plan on visiting Seattle, don’t be shy. Cross the bridge over Lake Washington and visit Gilbert’s for breakfast. And if you miss the breakfast boat, don’t fret. The matzo ball soup on the lunch menu is worth a trip too!