No book has informed my Jewish cooking more than Joan Nathan's 'Jewish Holiday Kitchen.' Her recipe inspires my matzoh ball recipe here in 'Koshersoul.' I prefer schmaltz to vegetable oil, but if you want pareve or vegetarian matzoh balls, use the latter and use pareve 'chicken' consommé broth.
There is a saying in Yiddish cooking that a stuffed matzoh ball or one that isn't plain has a neshamah, or a soul. I hope these count.
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