"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

Matzo ball soup, and all that schmaltz

by Julie Tilsner on March 29, 2010

in Holiday Hell

Matzo.good Who here’s ever had matzo-ball soup? I mean real matzo ball soup – with matzo balls made with chicken schmaltz. You’d know it if you had. There’s nothing more lip-smacking and soul affirming.

Trouble is the schmaltz. That’s chicken fat to you, pal. It’s not something I know how to make or where to buy, or even if I could stomach having it in my house (much less squished between my fingers.) You want to know how you make homemade chicken schmaltz? Really? Seriously?

You so don’t. But for those of you with a penchant for the grotesque, I offer you this.

Matzoh.ball Nope. We here in the BHC household embrace the processed when it comes to matzo ball soup. We’ll be eating a lot of Streit’s and Manischewitz products here for the next week, and employing other creative solutions. Starting tonight.

Chag Sameach, y’all.

{ 2 comments… read them below or add one }

jan April 1, 2010 at 3:49 pm

I’ve made schmaltz before. You know that fatty, nasty skin you pull off before cooking chicken? Do it right, you get gribenes. (cracklins for those who don’t know). I put that skin in the freezer for later. If you’ve got enough fatty skin, you can end up with schmaltz for knaidlach AND chopped liver. Chopped liver rises to new heights with bits of gribenes.


justine April 2, 2010 at 7:30 am

I don’t think I’ve had matzo ball soup using schmaltz before. Usually when my mom makes it, it’s using a mix, like you!


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