Informant is grandmother, currently living in Florida having lived most of her life in New Jersey. The following is a family recipe for Matzo Ball Soup which is a traditionally jewish dish served at Passover.

Ingredients (taken down from a handwritten note in the recipe book):

• 4 large eggs

•¼ cup “schmaltz” rendered chicken fat or coconut oil

•¼ cup chicken stock

•1 cup matzo meal

•¼ teaspoon ground nutmeg

•1 to 2 tablespoons freshly grated ginger

•2 tablespoons finely chopped parsley

•1 teaspoon Allspice

Directions (spoken to me in the kitchen as she prepares to make the soup):

“In a big bowl, put the eggs, schmaltz, chicken stock, matzo, nutmeg, ginger and parsley. Put in 1 teaspoon salt and Allspice. Mix a little with a spoon, and cover. And refrigerate until chilled. I do it overnight.”

“Put the matzo balls in a pan like this (she holds up a medium sized, deep pan) with salted water and boil. With wet hands— they have to be wet— take some of the mix and mold it into the size of a golfball. Put them in boiling water and leave it for about 40 minutes. Then you put them in the soup, that’s it!”