When I say matzo, you say balls.

"Textured Soy Protein" (texturedsoyprotein) 04/11/2015 at 21:53 • Filed to: Foodlopnik

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Last weekend I really wanted to make matzo ball soup for Passover. But last weekend I was really sick, so it didn't make sense for me to make a bunch of food that would then get eaten by other people. So I made matzo ball soup this weekend, even though Passover ended at sundown tonight. I need me my matzo balls!

There are two secrets to truly transcendental matzo ball soup.

1. Garnish it with fresh dill.

2. Instead of vegetable oil or whatever other fat in your matzo ball batter, use schmaltz.

Now you may ask: AtlasM, what is this schmaltz to which you are referring?

Well let me tell you, dear readers, what schmaltz is. It's pure unadulterated rendered chicken fat. The lard of the chicken.

Schmaltz is used as an ingredient in Jewish cooking because keeping kosher dictates you can't mix dairy & meat in the same meal, so no using butter with meat products, and schmaltz is already a meat product.

I don't keep kosher, but schmaltz is delicious.

I had to call all over town to find this schmaltz. Madison is not a particularly Jewish town. But I finally found schmaltz at Underground Butcher. They made up a batch just for Passover. I've got plenty of schmaltz left for more matzo balls, and if I get a hankering for matzo balls after I run out of schmaltz, I could always use duck fat instead, which is more commonly available and might be even tastier.

These matzo balls are so good you'll want to slap your Jewish grandma.

TheHondaBro > Textured Soy Protein 04/11/2015 at 22:40

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GO MEAT!

coqui70 > Textured Soy Protein 04/11/2015 at 22:51

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Yum

coqui70 > Textured Soy Protein 04/11/2015 at 22:52

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Yum

BJ > Textured Soy Protein 04/11/2015 at 23:15

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Looks amazing. 10/10 - would slap somebody's Jewish grandmother for a taste.

ToddyDotty > Textured Soy Protein 04/11/2015 at 23:51

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One of the greatest (if not thee greatest) things about baked chicken is the left over schmaltz. Seriously put a piece of white bread in that pan and its a done deal. All these "skinless" "anti-gmo" "organic" "Range-free" "liberally-conservative" "well-dressed" "well-read" "cultured" "NPR-fed" "coddled" "non-conformist" "healthy" "artificially-sweetened (but not really because the substitute sweetener is 'supposedly' better than the 'evil sugar' it replaces)" chicken breasts are a little annoying.

Birddog > Textured Soy Protein 04/12/2015 at 00:03

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I'd lick those....

Good Matzo is hard to find outside of NY and the North Suburbs of Chicago..

A good Liver Dumpling Soup has become a bit hard to come by too..

Birddog > ToddyDotty 04/12/2015 at 00:06

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Rendered Chicken Fat (Schmaltz) on toasted generic Wheat Bread. You can't get much better.

ToddyDotty > Birddog 04/12/2015 at 00:09

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I think the more generic the bread is, the better the two taste.

DipodomysDeserti > ToddyDotty 04/12/2015 at 01:33

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I only use organic chicken because I don't like wasting time cooking shit meat, and it makes a great schmaltz.

Oontzoontzoontz > Textured Soy Protein 04/12/2015 at 06:01

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I've never had matzo ball soup, and now I want some.

ToddyDotty > DipodomysDeserti 04/13/2015 at 01:35

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Wwwwhhhhooooaaaa nobody said anything about the cock you like to eat. I was just talking about my cocks preference. Just because my chicken is bathed in science and raised nearly identical to yours has noooo bbbeeaarriiinnng on where we stand as purveyors of the fat, from fat cocks. *cough cough*

DipodomysDeserti > ToddyDotty 04/13/2015 at 06:44

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While you seem to be pretty well versed in eating cock, your grasp on eating chickens is tenuous.

ToddyDotty > DipodomysDeserti 04/13/2015 at 12:00

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Roosters are fantastic birds to cook with. I may have leaned heavily on hyperbole.