Aside from my own, the biggest culture I was exposed to as a child was the Jewish culture. Many a time, I would go to my best friend’s house (We’re still friends too) and have some matzo ball soup at this time of year. It was just so comforting to me back then. I was fortunate enough to have some out here in LA but it’s been ages since I had some homemade soup. So I decided to make it myself.

After my husband & I devoured the matzo crack we made earlier in the week, there was still a lot of matzo left over. What better way to use it up than to make my own matzo meal? Just throw a few crushed crackers into a food processor & blend to a medium texture & done! Saves a trip to the store!

DISCLAIMER: I’ve never been kosher, hence I don’t know if this recipe is. So please make substitutions if necessary.

Matzo Ball Soup (From All Recipes)

For Matzo balls:

2 eggs, beaten

2 T melted butter

1/4-1/2 C matzo meal (I made my own)

1/2 t salt

dash pepper

In a small bowl, combine the eggs and margarine. Add the matzo meal, salt, pepper & water & mix to form a dough. Set aside.

For soup:

6oz Chicken Broth

1/4 C shredded carrots

Bring chicken broth to a boil & add carrots. Lower to a simmer & make matzo balls & drop them into the broth. Cover and simmer for 30-40 mins.

And there you have it. The minute I tried it, I felt like I was back at my best friend’s house in Long Island, just eating this & chatting away.