This is a big weekend for matzo ball soup.Rosh Hashana, the Jewish New Year, starts Sunday night, and chef Pati Jinich wants all the matzo ball makers out there to understand: The soup doesn't care whether you prefer floaters or sinkers."It turns out that matzo balls are insanely capricious," Jinich says. "One Friday, they're like, you can have me fluffy. And the other week is like, this is what you'll get."Matzo ball soup is a classic recipe straight from Eastern Europe — typically chicken stock, root vegetables and dumplings made from the crumbs of unleavened bread.But the recipe that Jinich serves at her home near Washington, D.C., took a detour. Like Pati's Eastern European, Jewish grandparents, it skipped Ellis Island and reached the New World through Mexico. Which is why Jinich's matzo ball soup sits on a bed of steamed mushrooms, jalapeños and onions. It's "not traditional, but it is a recipe my grandmother used to make in Mexico," she says.Flipping through Pati Jinich's
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