I didn’t marry into a Jewish family for the food. Some of it is just fine (lox, bagels, challah, latkes), some of it can be iffy (kugel, chicken livers), and some is just plain nasty — gefilte fish, I’m looking at you.
Then I met the magic of a well-done matzo ball soup. I’ve always been a chicken soup fan, but this simple yet delicious bowl of warmth ups the ante with dashes of schmaltz (rendered chicken fat) and culture, in that the dough balls are made from unleavened bread, like the kind the Jews ate while following Moses on their exodus from Egypt. That’s why it’s such a fixture at the seder meals of Passover, the celebration of that escape, which starts Friday night.
And no fear if you don’t have in-laws who’ve mastered the matzo, or even if you’re just a goy who wants a taste of this tradition. Santa Barbara’s Carole Bennett will make a batch just for eight to 10 of your closest friends and family this Passover season (or whenever) for $60, which includes a loaf of bread.