I was raised in an atheist household. My father's parents were Jewish, my mother's vaguely Christian. We celebrated the major holidays of both traditions, and believed in neither. We ate kugel and lox with one side of the family, and baked Christmas cookies with the other.
D of L is a cradle Episcopalian, and a learned amateur theologian. God - if there is a God - is in her bone marrow.
This past April, I wanted to celebrate Passover with a Seder for G.P., as he is old enough to begin to understand the Jewish quarter of his heritage. We decided on a menu, and D of L offered to make the matzoh ball soup.
D of L is a great cook, but the idea of her making the soup made me nervous. The matzoh ball soup of my childhood Seders was made by my great grandmother, Bubby. The soup was a once-a-year treat, spoken of in mystical tones that caused me to be certain that only those women long-steeped in Jewish tradition - and who were actually from the Old Country - could possibly make it.
I expressed my concern to D of L, that, just possibly, she didn't have the necessary matzoh ball genes.
She replied, in a no nonsense tone, "They're basically just dumplings, how hard can it be?"
I was floored. Just dumplings? I tried again.
"But my great-grandmother, and then my grandmother, always said they were so hard to make. And you don't have anyone who knows how it's done to teach you. Where would you even find a recipe?"
She gave me a pitying look, and returned home the next night with a box of Streitz's matzoh meal. Did you know there is a recipe for matzoh balls right on the back of the box?
She set to work making a test batch. I hovered, offering advice based on half-remembered fragments of conversations overheard as a child. I'm pretty sure she wasn't listening.
The soup came to the table, each bowl holding three matzoh balls. The broth was golden, with bits of carrot, celery and peas in it. Vegetarian too, of course. I was afraid to taste it, sure I would have to be polite while being bitterly disappointed.
It was ambrosial.
The matzoh balls were firm and light and actually tasted like matzoh. The broth was delicious. How could this be?
My Bubby made matzoh balls that were the size of golf balls, and just about as hard. They were chewy and the taste didn't resemble actual matzoh. I thought that's how they were supposed to be.
I must have been muttering to myself, because D of L smiled. "I told you they were just dumplings. And if there's one thing a good southern cook knows how to make, it's dumplings."