New Year, New You
Secret to great matzah balls
The Jewish holidays just passed. Every year I host 30 people for both Rosh Hashanah (Jewish New Year) and Yom Kippur (Day of Atonement). There are many traditional items served during a traditional Jewish holiday meal: roast chicken, brisket, challah, and the star of the show- matzah ball soup.
Everyone has a secret for “the best” matzah ball soup. Some people use herbs in the broth, some use onion, some use chicken fat. My matzah ball soup is really good. As we say in Texas, it’s not bragging if it’s true. People always ask me for my secret. I am a purist when it comes to the broth- no herbs, no onion. And I use boxed matzah ball mix! But, I do have a couple of secrets: I make my own chicken stock using organic chicken and filtered water. I fill the pitcher of my Powered Water Filtration System four times to get two gallons of filtered water and slowly boil either a whole chicken or two carcasses (pulled from my freezer, saved for soup). I simmer on a low heat for hours until the filtered water becomes chicken stock, then add carrots, celery, kosher salt, and matzah balls.
Think about it, if you wouldn’t drink tap water, why would you cook with it? My soup is delicious because the main ingredient is filtered water. This is a minor change, but one that will transform your chicken stock. Whether you celebrate your new year now, or in January, resolve to cook with filtered water. It will instantly improve your cooking with very little effort. As we say at my house this time of year, l’shana tova, for a good year!