Matzoh Balls

Preparation info
  • Yield:


    • Difficulty


Appears in
The Gefilte Variations

By Jayne Cohen

Published 2000

  • About

I was stumped by the name dayenu that Ester Silvana Israel, avid cook and secretary of the Jewish community of Verona, Italy, used for matzoh balls—either traditional Ashkenazi knaidlach or more uniquely Italian kinds, incorporating bits of chicken or other meats.

I questioned her as we walked through the pink marble columns of her exquisite synagogue. Smiling, she wondered whether I remembered the song from the Passover service?

“Of course,” I replie