anything that appealed to me.
I think that I am too caught up in the texture of a good matzoh ball that any "dumpling" just doesnt hold up. You can go into just about any diner in NYC and order a matzoh ball soup and have it be exactly like you expect. Dense flavorful matzoh ball and a nice light and clear broth that is simple and perfect. Take me back to steak. I have 4 of those already tender ribeyes "aging" in my little fridge. Sausage is hanging and drying and steaks are aging. All this makes me feel so decadent, I feel like that Rolling Stones lyric that says "the meat I eat for dinner must be hung up for a week" I got Nasty Habits.