She said it’s not about mixing the matzo meal and other ingredients, but the love she feels seeing satisfied faces.
“It’s sacred,” she said, “channeled through me from the ancients.”
Usually, cooks put one matzo ball in, but Auntie Barb added two, which made the concoction more potent. The matzo balls were firm but moist, absorbing the chicken broth and making it extra savory.
As I ate, I thought of all the people who went before me, a soupy genealogy of sorts. I felt my history unfolding with each ladle.