Make Shitake Mushroom Matzoh Balls

What You Do:

1. Heat the chicken fat in a medium size saucepan over medium heat.
2. Have your child add the scallions and mushrooms to the saucepan. Cook, stirring often, until the mushrooms are soft, about 5 minutes. Set aside.
3. Ask him to combine the matzoh ball mix with the matzoh meal in a medium-size bowl. Add the eggs and mix well.
4. Have him stir in the mushroom mixture (with the oil), parsley, salt, white pepper, and baking powder. Add the club soda and mix thoroughly. Cover and refrigerate until firm, at least 1 hour.
5. Bring a large pot of water to a boil and lightly salt it.
6. Show him how to form the mixture into balls that are a little larger than a marble, wetting your hands to keep them from sticking.
7. Drop the balls into the boiling water and cook, covered, at a slow, steady boil (not a hard boil) until tender, about 30 minutes (depending on the size of the balls).
8. Carefully remove the matzoh balls with a slotted spoon, and serve in soup.

You will find that after cooking these matzoh balls, the cooking liquid is so flavorful, it is almost a soup in itself, particularly if you have used chicken fat. Try using this broth instead of water in soups and stews, and for cooking rice.

Alternate serving suggestion: Allow the matzoh balls to cool somewhat. Cut into bite-size pieces to be eaten by hand. Offer several whole for throwing. Serve Chicken Soup lukewarm on the side in a sippy cup.