It's occurred to me that I haven't exactly been fair to my heritage.  Since my last name and my Dad's big family are so Italian, and we grew up with all the Italian favorites as kids, it's easy to keep ourselves in that one vein.  But in reality, our heritage is so diverse.  My mom comes from a smaller and more reserved family; we don't get to see them as much.  And while we celebrate many Jewish holidays, I realize I haven't really written about them a lot on the blog.

I've been thinking a lot lately about that and about how seeing two different religions (from my mom and my dad) have taught me a lot more than perhaps I thought when I was younger.  Embracing these two unique heritages, I decided it was high time to feature a traditional Jewish-American dish.  I wanted to make my own matzo balls.  Our matzo balls are a thing of beauty because they come from the same little restaurant every year.  Awa drives herself over and picks up like way too many matzo balls and some chicken broth and I'm content to eat that every night for dinner until they are gone.  In fact, when I lived in Boston, I used to take some back with me.

This year, Awa decided to actually use her oven (this is a serious moment people) and make us her famous brisket (which throws me back to years ago when we used to wait for eating her brisket at her fancy dining room in her house - talk about special evenings for 3 young girls)!  I figured if Awa could embrace a challenge, so could I.  And so, Saturday I spent making some matzo balls.  Passover started last night but it doesn't end until next Tuesday, plenty of time to make some of your own!

Matzo Ball Soup
Serves:  10 (10 mazto balls)
1 1/2 cup matzo meal
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon parsley, minced
4 eggs
4 tablespoons oil
5 quarts chicken stock (make your own)

In a large bowl, mix matzo meal, salt, pepper, garlic powder, and minced parsley.  In a small bowl combine eggs and oil.  Pour the eggs into the matzo meal and stir with a fork until blended.  Cover and let rest 45 minutes in the fridge.  Then, use your hands to make 10 large matzo balls.

Bring chicken stock to a rolling boil.  Turn down the heat so the stock just simmers and add the matzo balls.  Cover and cook for 30 minutes, without lifting the lid.  Once the 30 minutes is up, remove the lid and serve immediately.

Until the next time my oven is on...