We talked to 6 legendary LA delis to help you perfect your matzo ball soup

Matzo Ball Soup News

We talked to 6 legendary LA delis to help you perfect your matzo ball soup
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Sinkers or swimmers? We've gathered matzo ball tips and tactics to help you master the craft.

If you're enjoying this article, you'll love our daily newsletter, The LA Report. Each weekday, catch up on the 5 most pressing stories to start your morning in 3 minutes or less.My 5-year-old son Hank has been eating bowls of soup bigger than his head since he could hold a spoon. He is such a matzo ball head that the last time we were at our regular place he got to utter that iconic line “I’ll have the usual.” .

Owner Michael Kassar said the key to great matzo balls “is using extremely high-quality, pasture-raised egg yolks, and not adding too much matzo meal”. Then she adds fresh bay leaf, a little fresh turmeric, and fresh thyme."I can never find parsley root, so I use parsley stems, plus any alliums I have laying around, like leeks,” Tucker said.

His matzo ball making process is to “break an egg into some vegetable oil. Add baking powder, white pepper, salt, and chicken base. Then mix. Once they’re ready, boil in water.”on Fairfax. They use a 100-year-old recipe for its soup, which includes matzo balls, noodles, chicken, onions, carrots, celery, and parsnips.

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