This recipe serves eight people generously (with two balls each) but could easily stretch to serve 16 smaller appetizer-size portions. We ordered the steps so you could make the broth and matzo ...

Chef-owner Mica Talmor uses a mix of oil and schmaltz to yield the perfect balance of matzo ball flavor and fluffiness. The Israeli-born chef advises letting the batter cool and relax for an hour ...

Stir in the matzoh meal. Let stand at room temperature for 10 minutes, then gently form into 1-teaspoon-size balls. In a medium saucepan, bring the stock to a boil with the garlic. Add the matzoh ...

For the solar eclipse earlier this month, for example, the brand posted an image of a matzah ball with a corona familiar for anyone who has seen images of when the moon blocks the sun. The post ...