More Matzo

didn't grow up with Matzo Ball soup, so I don't have the rabid devotion to it that may people do, reminding them as it does of Bubbe and big family meals that last for hours with course after course of delectable food.

But I've had my share of enough "Jewish penicillin" to know that there is something magical about the combination of matzo and soup, and it deserves to be made more than once a year.

Purists, take note: as you can see from the picture, I use veggies.

Matzo Balls

Adapted from The Complete Jewish-American Cookbook by Anne London and Bertha Kahn Bishov

4 eggs, beaten

1/2 cup water (or seltzer, which some claim makes fluffier matzo balls)

1/3 cup canola oil

1 teaspoon salt

Dash of white pepper (unless you want speckled matzo balls)

1 cup matzo meal

Combine eggs, water, oil, salt, and pepper; add matzo meal and stir thoroughly. Let stand 20 minutes. Form into golf ball-sized (or larger) balls and cook in 1 1/2 quarts salted, boiling water for about 20 minutes or until done. Drain, reserving 2 cups of cooking liquid, and store until ready to use for soup. 

Note: The density of the perfect matzo ball is largely a personal preference, though too much handling will make a leaden ball.

Easy Chicken Soup

1 quart chicken stock

1 medium onion, chopped

4-5 garlic cloves, chopped finely

4 carrots, chopped

2 cups reserved matzo ball cooking liquid

1/2 cup frozen peas

Prepared matzo balls

Salt and pepper to taste

Heat 1/3 cup chicken stock in a heavy-bottom stock pot and add onion and garlic; cook until translucent, adding more stock as necessary. Add carrots, and cook a few minutes until slightly softened. Add the rest of the chicken stock, reserved matzo ball liquid, peas, and matzo balls and cook until heated through. Add salt and pepper to taste. Enjoy!

Serves 4.