photo taken by Liz West, on Semptember 28, 2010, CC licensing

photo taken by jpellgen, on September 24, 2013, CC licensing

These matzoh balls are delicious not only in soup, but also as a side dish with
braised meats and stews or an accompaniment to roast goose and duck.

photo taken by Anne Feldman, on October 3, 2011, CC licensing

Recipe taken from Jayne's book: "Jewish Holiday Cooking: A Food Lovers Treasury of Classics  and Improvisations" - buy this book here.

Yield: 6 to 8 servings

photo taken by bourgeoisbee, April 21, 2008, CC licensing

photo taken by jmackinnell, on October 18, 2009, CC licensing

photo taken by Lauren Fan, on July 24, 2007, CC licensing

photo taken by Elana Amsterdam, on march 23, 2011, CC licensing

adapted from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley, 2008)

Yield: About 12 servings

For the Fish Balls

photo taken by Janet Hudson, on October 2, 2010, CC licensing

From Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World
by Gil Marks (Wiley 2005)

photo taken by almog shair joseph, on April 21, 2008, CC licensing

adapted from Jewish Holiday Cooking: A Food Lover's Treasury of Classics and Improvisations by Jayne Cohen (Wiley, 2008)

Yield: About 8 servings

photo taken by The Integer Club, on March 12, 2011, CC licensing

Recipe taken from The Book of Jewish Food by Claudia Roden (Knopf 1996)

Serves 10