But when it comes to the actual matzo balls, it gets tricky. The only ones we know, made for us as children, come from the recipe on the back of the Manischewitz box. Other recipes say schmaltz (rendered chicken fat) is essential. The recipe pictured above, which is from blogger Sassy Radish, calls for seltzer water. We assume that's to make the matzo balls fluffy.
Then there's the question of size. Do you go one big, tennis-sized ball in the middle of each bowl? Or several golf ball-sized ones? And what's the secret to keep the balls light but firm enough not to fall apart?
We realize there are a lot of jokes to be made about the word balls. We'll take the high road if you will.
Here are a few recipes we rounded up, but we'd love to know your best tips...
• Chicken Soup with Matzo Balls, from Sassy Radish (above)
• Matzo Ball Soup, from Coconut & Lime
• Lemon Scented Chicken Soup with Parsley-Sage Matzo Balls, from Bon Appétit
• Matzo Ball Soup, from Smitten Kitchen
• Matzo Ball Soup, from The New York Times
Related: How to Make Chicken Stock