Do you prefer lard or seltzer? Floaters or sinkers? Cookbook author Joan Nathan joins the Vilna and the Yiddish Book Center to talk all things matza balls in this virtual conversation! Joan will provide a quick history of the food we know as matza balls, and Vilna Program Director Lynne Krasker Schultz will show you a great recipe for making floating matza balls with seltzer.
Ingredients Needed:
1/2 cup matza meal
kosher salt to taste
2 extra large eggs
Additional extra large egg white
1 tsp club soda
Joan Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017. Her previous cookbook, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines. She is a regular contributor to The New York Times and Tablet Magazine.
In partnership with the Yiddish Book Center.