You Asked for Perfect(60)

After the chicken has cooled enough, pull it off the bone, then put the chicken sans bones back into the pot.

Taste after about an hour; and add more Telma cubes, dill, and pepper if needed. Cook for another hour, then remove from heat to let soup cool in the pot. Once it’s cooled, place it in the fridge to store overnight.

In the morning, take the pot out of the fridge and skim off the dill and about 70 percent of the schmaltz (the chicken fat that has risen to the top of the soup). Then heat on low.

For the Matzo Balls**

6 eggs

6 tablespoons vegetable oil or melted schmaltz 1? cups matzo meal

6 to 8 quarts water

2 teaspoons baking powder

? teaspoon salt

? teaspoon pepper

In a large mixing bowl, beat the eggs (this helps make the matzo balls fluffier***). Then, blend beaten eggs with vegetable oil or schmaltz.

Add matzo meal and stir with a fork until evenly mixed. Chill mixture in fridge for about 20 minutes.

In the meantime, pour 6 to 8 quarts water into a pot and bring to a brisk boil.

Remove chilled mix from the fridge, then wet your hands and form the matzo balls, each one about 1 inch round. Mixture should make 18 to 24 matzo balls.

Drop the matzo balls into the boiling water and then cover the pot tightly. Reduce heat to a simmer and cook for about 40 minutes. Drain and add the matzo balls to the soup to finish cooking.

The soup is ready when the house smells like chicken soup! If you’re looking for a number, it should be ready about an hour after you add the matzo balls so they have time to absorb the flavor, but the soup can simmer for hours after that.

*Must use kosher chicken. It has an extra bit of salt flavor that makes all the difference.

**It is acceptable to use matzo ball mix by Manischewitz or Streit’s if you don’t wish to make it from scratch. Just add ? teaspoon baking powder to make the balls fluffier. No more, or they’ll fall apart.

***If you need help making your matzo balls even fluffier, also add a tablespoon of seltzer water when making the matzo meal mixture.





Acknowledgments


Mom and Dad, this book wouldn’t exist without you. Not only because you gave birth to me but also because of your constant love and support. We were all dealt some really tough hands, but we keep getting through it together. Thank you for always being there for me. And Dad, thank you for all of the dog pictures. And Mom, thank you for all of the matzo ball soup. I love you both so much!

Elise LaPlante, thank you for being my person. I have the best best friend in the world, and everyone is jealous. I love you forever and know there are so many bright things in your future.

Bubbie and Papa Bobby, thank you for being loving grandparents. I’m so lucky to still have you both in my life. Lauren Sandler Rose and Melissa Sandler, thank you for being such wonderful cousins. I know I can depend on you both, and I’m so grateful for it. Thank you to all of my loving aunts and uncles and cousins.

Katie King and Abbie Blizzard, college was just okay until I found y’all. Thank you for all the bar hopping and game nights and weekend trips. I love you both and hope we’re together again soon.

Anna Meriano, Amanda Saulsberry, and Kiki Chatzopoulou, graduate school brought us together, but it couldn’t break us apart. Over three years later, and we still talk almost every day. Y’all bring me so much comfort and joy, and I don’t know how I would’ve gotten through the last few years without you. I’m so proud to have you as my friends. Words and Thai will never die. I love you all.

Lauren Vassallo, yes, you get your own paragraph, because you are the best damn critique partner a girl could ask for and an incredible friend on top of that. Could I write books without you? Maybe, but they definitely wouldn’t be as good. Thank you for reading so many pages and always providing me with the best insights and advice. I hope 2019 brings you all the happiness!

Jim McCarthy, thank you for being the absolute best agent. I’m more and more grateful each year to have you by my side. Your support and guidance mean so much to me. I don’t know how I would navigate publishing without you, but thankfully, I don’t have to.

Sourcebooks, you are such a kind and supportive publisher. Thank you to my editor, Annette Pollert-Morgan, and thank you to my friend Stefani Sloma. And thank you to the entire team, including but definitely not limited to: Steve Geck, Cassie Gutman, Sarah Kasman, Katy Lynch, Beth Oleniczak, and Kate Prosswimmer.

Thank you to all of my friends, critique partners, sensitivity readers, and people who answered questions to help me write this book. I’m so very grateful for you all: Samira Ahmed, Becky Albertalli, Rachael Allen, Jonathan Goldhirsch, Deborah Kim, Elie Lichtschein, Katie Locke, Katherine Menezes, Christy Michell, Ameema Saeed, Evan Sniderman, Jenny Snoddy, Angie Thomas, Kayla Whaley, and Jason Wien.

Thank you to all of the incredible readers, booksellers, librarians, and teachers out there. This book is very near and dear to my heart, and I’m unspeakably grateful for everyone who reads and supports it.

To those readers in school right now—your grades do not define you. I love you.

Thank you and apologies in advance to anyone who I forgot to list. I’m incredibly lucky to have so many wonderful friends in my life. Thank you all for supporting my dreams and me.

Love,

Laura





About the Author


   Laura Silverman received her MFA in writing for children from the New School. She loves books, dogs, and sour candy. She currently lives in Atlanta, Georgia. You can say hello on Twitter @LJSilverman1.