Matzo ball soup recipe: A one-pot chicken stew, ready to comfort

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By Joan Nathan, The New York Times

During my long career writing about Jewish cooking, I’ve focused on finding lost recipes. But recently, a recipe found me.

Hanukkah begins on the evening of Nov. 28, after a long weekend of cooking and eating (and cleaning) for Thanksgiving. I’ll be with my adult children and grandchildren, and, of course, we will most likely have latkes and brisket. But even the most devoted latke lovers do not want to eat potato pancakes every night of the holiday, much less tidy up after preparing them. (I most certainly don’t like doing dishes.)

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