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By popular demand (2 requests qualify, IMHO), here's my matzo ball soup recipe. It comes from In the Jewish Tradition: A Year of Festivities and Foods, a terrific cookbook by Judith B. Fellner that I got from my friend Anne a few years ago. The book has loads of new takes on traditional Jewish foods, and most things are relatively easy to make. The matzo ball soup certainly qualifies as simple, good, and tasty.

I'll admit to taking a short cut on the broth, using just real, organic chicken stock, salt, pepper, and garlic powder. I also added lots of vegetables (carrots, celery, green onions, and mushrooms) and Laura added local, free range chicken thighs to the soup. My grandmother's soup was broth, matzo balls, and a lone (sad, droopy) carrot. Here's the recipe for the matzo balls, directly from the book:

• 1/4 cup oil
• 4 eggs, lightly beaten
• 1 cup matzo meal
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon ginger
• 1/4 teaspoon onion powder (optional)
• 1/4 cup water
• 2 to 3 tablespoons finely chopped parsley

Mix oil and eggs together. Add matzo meal, salt, ginger, and onion powder (if using). Mix well. Blend in water and parsley. Cover and refrigerate 20 to 30 minutes. During this time, bring a pot of water to boil. Form the mixture into small balls and drop into boiling water. Cover and cook over low heat 30 to 35 minutes. With slotted spoon, remove from pot and drop into soup, which is at room temperature. Serves 10 to 12.

Enjoy!