The Dish: Radin’s Delicatessen shares recipe for ‘Jewish penicillin’ matzoh ball soup

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discover the Heartwarming Legacy of Radin’s Delicatessen in Cherry Hill

When winter’s chill creeps in, few dishes offer the same warmth adn comfort as a steaming bowl of soup. At Radin’s Delicatessen in Cherry Hill, New Jersey, the star of the menu is the iconic matzoh ball soup, frequently enough lovingly referred to as “Jewish penicillin.” This cherished dish is just one of the many reasons why this family-run deli has become a beloved local institution.

A Family Tradition Spanning Generations

Radin’s Delicatessen is the brainchild of Russ Cowan, a fourth-generation deli owner who has poured his heart and soul into preserving the traditions of Jewish deli cuisine. With a rich family history rooted in the art of deli-making, Cowan has transformed Radin’s into a haven for those seeking authentic flavors and hearty portions.

Big Flavors, Bigger Portions

At Radin’s, the ideology is simple: serve big flavors in even bigger portions. from towering pastrami sandwiches to creamy potato knishes, every dish is crafted with care and attention to detail. The matzoh ball soup, though, remains the crown jewel of the menu, drawing in locals and visitors alike with its comforting broth and fluffy, melt-in-your-mouth matzoh balls.

More Than Just a Meal

Dining at Radin’s is more than just a meal—it’s an experience. The deli’s warm, welcoming atmosphere and friendly staff make every visit feel like coming home. Whether you’re stopping by for a rapid lunch or settling in for a leisurely dinner, Radin’s offers a taste of tradition that goes beyond the plate.

Rediscovering the Art of Conventional Jewish Deli Cuisine

In a world of fast food and fleeting trends, Radin’s Delicatessen stands as a testament to the enduring appeal of conventional Jewish deli cuisine. By staying true to time-honored recipes and techniques, Cowan and his team have created a space where tradition thrives and flavors shine.

Why Traditional Delis Matter

Traditional delis like Radin’s play a vital role in preserving cultural heritage and bringing communities together. They serve as gathering places where stories are shared, memories are made, and the flavors of the past are kept alive for future generations.

Mastering the Art of Perfect Matzoh Balls: A Step-by-Step Guide

For those looking to recreate the magic of Radin’s matzoh ball soup at home, here’s a step-by-step guide to mastering the art of perfect matzoh balls.

Ingredients You’ll need

To make matzoh balls, you’ll need matzoh meal, eggs, chicken fat or oil, salt, and a touch of seltzer water for lightness. These simple ingredients come together to create a dish that’s both comforting and satisfying.

Step 1: Mixing the Ingredients

Start by whisking together the eggs and chicken fat (or oil) until well combined. Gradually add the matzoh meal and salt, mixing until a dough forms. For extra fluffiness, fold in a splash of seltzer water.

step 2: Shaping the Matzoh Balls

Once the dough is ready, shape it into small, round balls using your hands. Be gentle—overworking the dough can result in dense matzoh balls. Aim for a smooth, even texture.

Step 3: Cooking to Perfection

Bring a pot of salted water or chicken broth to a gentle simmer. Carefully drop the matzoh balls into the liquid and let them cook for about 20-30 minutes.The key is to keep the heat low to ensure they cook evenly and stay tender.

Step 4: Knowing When They’re Done

matzoh balls are done when they float to the surface and feel firm yet tender to the touch. Remove them from the pot and serve immediately in a bowl of hot chicken soup.

Tips for Success

For the best results, chill the dough for at least 30 minutes before shaping. This helps the matzoh balls hold their shape during cooking. Additionally, avoid overcrowding the pot to ensure even cooking.

Conclusion

Radin’s Delicatessen is more than just a restaurant—it’s a festivity of tradition, community, and the timeless appeal of Jewish deli cuisine. Whether you’re savoring a bowl of matzoh ball soup or enjoying a hearty sandwich, every bite tells a story

Rediscovering the Art of Traditional Jewish Deli Cuisine

In a fast-paced world where quick meals often overshadow time-honored traditions, Radin’s Delicatessen stands as a beacon of culinary heritage.This family-owned deli, nestled in the heart of New York, is more than just a place to eat—it’s a celebration of history, family, and the art of Jewish deli cuisine. Russ Cowan, the passionate owner, sums it up perfectly: “We pickle our own corned beef, we smoke our own pastrami. People just don’t do much of that anymore.”

Radin’s is a tribute to Cowan’s family legacy,a story that began over a century ago when his ancestors arrived in New York from Russia. “My grandfather had five brothers, and they were all in the business,” Cowan recalls with pride. “Than their kids and their kids got into it. It just kept going on and on.” This generational dedication is evident in every bite served at Radin’s, where tradition meets passion.

Big Flavors, Bigger Portions

At Radin’s, the philosophy is clear: indulgence is key. “We’re not on diets here,” Cowan jokes. “We go big.” The deli is famous for its generous portions, with sandwiches that are nothing short of legendary. Whether it’s a triple-decker piled high with corned beef or a towering pastrami creation, each sandwich is a meal in itself. As cowan puts it,”From a sandwich to a meal,” though in reality,it’s so much more than that.

Opened in february of last year,Radin’s marks Cowan’s latest chapter in a storied career. After selling the Famous 4th Street Delicatessen in Philadelphia, where he spent 19 years, cowan wasn’t ready to hang up his apron. “I didn’t want to retire,” he admits. “I figured I have one more store in me.” With over two decades of experience running delis, Cowan is confident that Radin’s will be his final and most meaningful venture—a heartfelt homage to his family’s enduring legacy.

More Than Just a Meal

What truly sets Radin’s apart is the story woven into every dish. From the matzoh ball soup to the meticulously crafted sandwiches, each item on the menu is a testament to the cowan family’s dedication. “I’ve never hired a chef,” Cowan shares. “I’ve never hired a baker. I teach everyone what to do.” This hands-on approach ensures that every meal is made with the same care and respect for tradition that has defined the family for generations.

Radin’s also offers a taste of nostalgia with dishes that modern delis often overlook. “There are two things that we sell here that we sell a lot of, as the older crowd loves it—tongue and salty locks,” Cowan explains.These classic flavors, though less common today, are a nod to the culinary traditions of the past, offering patrons a chance to reconnect with their roots.

For those seeking more than just a meal, Radin’s Delicatessen is a destination. It’s a place where history, family, and food come together in perfect harmony. As Cowan puts it, “It’s more than a restaurant—it’s a celebration of family, tradition, and the timeless art of good food.” Whether you’re a lifelong deli enthusiast or a newcomer to Jewish cuisine,Radin’s promises an experience that’s as rich in flavor as it is in history.

Crafting the Perfect Matzoh Balls: A Comprehensive Guide

Matzoh balls, a cherished element of Jewish culinary tradition, are more than just a dish—they’re a symbol of heritage and care. Achieving the ideal balance of lightness, flavor, and texture demands precision and a touch of intuition. Whether you’re a seasoned chef or a kitchen novice, this guide will help you master the art of creating matzoh balls that are tender, flavorful, and unforgettable.

Essential Ingredients

• 2 large eggs
• 2 tablespoons chicken fat (also known as “schmaltz,” the key to rich flavor)
• 2 teaspoons kosher salt, plus extra for boiling water
• ½ teaspoon baking powder
• 1 cup matzoh meal (choose fine or coarse based on your preference)

Pro Tip: As Russ Cowan emphasizes, “No seltzer! It does nothing!” Stick to traditional ingredients for authentic results.

Step 1: Preparing the Dough

Begin by whisking the eggs and chicken fat in a large bowl until well combined. Gradually add the matzoh meal, salt, and baking powder, mixing gently to form a cohesive dough. Avoid overworking the mixture—this ensures the matzoh balls remain light and airy.

step 2: Shaping and Chilling

Once the dough is ready, use your hands to shape it into small, even balls, about the size of a walnut. place them on a tray and refrigerate for at least 30 minutes.Chilling helps the dough firm up, making it easier to handle during cooking.

Step 3: Cooking to Perfection

Bring a large pot of salted water to a gentle boil. Carefully drop the matzoh balls into the water, ensuring they have enough space to expand. Cover the pot and let them simmer for about 20-25 minutes. The result? Fluffy,tender matzoh balls that are ready to elevate your soup or meal.

“We couldn’t think of a better dish to warm you up right now than soup!”

the Heart of Traditional Delis

In a world dominated by fast food and convenience, establishments like Radin’s Deli stand as a testament to the enduring value of slow, intentional cooking. “Everything we serve is a slice of my history,” says Russ Cowan. This deep connection to tradition is what makes the deli so extraordinary—it’s not just about the food, but the stories and heritage behind it.

Whether you’re craving a comforting bowl of matzoh ball soup or a towering sandwich layered with house-smoked pastrami, Radin’s delivers an authentic experience that’s increasingly rare. As Cowan aptly puts it, “People just don’t do much of that anymore.” And that’s precisely why places like Radin’s deserve to be celebrated.

Mastering the Art of Matzoh Balls: A Step-by-Step Guide

Creating the perfect matzoh ball is a culinary art that combines technique, intuition, and a bit of patience.whether you’re a seasoned cook or a beginner, this guide will walk you through the process of crafting matzoh balls that are tender, firm, and full of flavor.

Step 1: Crafting the dough

The foundation of a great matzoh ball lies in the dough. Start by combining matzoh meal with eggs, water, and a touch of schmaltz (chicken fat) for richness. The texture of the dough is critical—it should be firm enough to hold its shape but not so dry that it becomes dense. As Russ advises, “If there’s not enough matzoh meal, they’ll be too wet, and they’ll break apart.If there’s too much matzoh meal, they’ll be hard, like golf balls.” the goal is to achieve a pliable dough that rolls smoothly between your hands.

Step 2: Shaping Your Matzoh Balls

Once your dough is ready, divide it into evenly sized portions. For smaller,bite-sized matzoh balls,aim for 2-ounce portions; for larger,more ample ones,use 4-ounce portions. Roll each portion into a smooth, round ball, ensuring consistency in size for even cooking. This step is crucial for achieving uniform texture and doneness.

Step 3: Cooking for Perfection

Bring a large pot of salted water to a rolling boil. Gently drop the matzoh balls into the water and cover the pot. “They’re going to go for an hour to an hour and 15 minutes,” Russ explains. “they are large, so we need to get them fully cooked through.” Stir them occasionally to ensure even cooking. Timing is key—overcooking can result in dense balls, while undercooking leaves them too soft.

Step 4: Determining Doneness

knowing when your matzoh balls are perfectly cooked can be tricky.As Russ puts it, “There’s a very fine line between a good matzoh ball and a bad matzoh ball.” The ideal matzoh ball should be tender yet firm, with a light, airy texture. Trust your instincts and taste-test one to ensure it’s just right. A toothpick or skewer can also help—insert it into the center of a matzoh ball; it should come out clean.

Pro Tips for Success

• Use high-quality chicken fat (schmaltz) for authentic flavor and richness.
• Experiment with different brands of matzoh meal to find the texture you prefer.
• Cook low and slow—rushing the process can lead to uneven results.

Wrapping It Up

Making matzoh balls is a blend of tradition and technique. By focusing on the details—consistent dough, proper shaping, and precise cooking—you can create matzoh balls that are both comforting and impressive. Whether served in a steaming bowl of chicken soup or enjoyed on their own, these matzoh balls are a testament to the timeless art of traditional cooking.

step 2: Shaping the Matzoh Balls

Once your dough is prepared, divide it into manageable portions. For classic matzoh balls, aim for pieces roughly the size of a golf ball. Gently roll each portion between your palms to create smooth, round shapes. Avoid overhandling the dough,as this can result in dense,heavy matzoh balls.

Russ Cowan highlights, “The secret lies in treating the dough delicately. You want them to be light and airy,not tough.” If the dough feels sticky, lightly moisten your hands with water to make shaping easier.

Step 3: Cooking the Matzoh Balls

Fill a large pot with well-salted water and bring it to a gentle boil. Carefully drop the matzoh balls into the water, ensuring they have ample room to expand. Lower the heat to a simmer and cover the pot. Allow the matzoh balls to cook for approximately 30-40 minutes.

Russ advises, “Resist the urge to peek! Keeping the lid on ensures even cooking and a tender texture.” When done, the matzoh balls should float to the surface and have a soft, airy consistency when sliced open.

Step 4: Serving the Matzoh Balls

Traditionally, matzoh balls are served in a hearty chicken soup, but they can also stand alone or pair beautifully with other broths. For an added burst of flavor, garnish with fresh dill or parsley.

As Russ Cowan eloquently states,”A perfect matzoh ball is like a warm embrace in a bowl. It’s comfort food that ties you to your heritage and soothes your spirit.”

Tips for Perfect matzoh Balls

• Use fresh ingredients: High-quality matzoh meal and fresh eggs are essential for the best results.
• Avoid overmixing: Overworking the dough can lead to dense,heavy matzoh balls.
• Simmer gently: A vigorous boil can cause the matzoh balls to break apart, so keep the heat low and steady.
• Chill before serving: After cooking, plunge the matzoh balls into an ice bath to firm them up and prevent flaking.

Why Are Matzoh Balls Traditionally Served in Chicken Soup?

Matzoh balls and chicken soup are a classic pairing, deeply rooted in jewish culinary tradition. The combination symbolizes comfort and nourishment, often referred to as “Jewish penicillin” for its soothing qualities. The light, fluffy texture of the matzoh balls complements the rich, savory broth, creating a harmonious dish that warms both body and soul.

Copyright © 2025. All Rights Reserved.

The Art of Crafting Perfect Matzoh Balls: A Step-by-Step Guide

Matzoh balls, those fluffy, comforting dumplings often found floating in a steaming bowl of chicken soup, are more than just a dish—they’re a culinary tradition steeped in history and culture. Whether you’re preparing them for a holiday feast or simply craving a taste of home, mastering the art of making matzoh balls from scratch is a skill worth honing. let’s dive into the process and uncover the secrets to creating the perfect matzoh balls every time.

What Makes Matzoh Balls Special?

Matzoh balls, or kneidlach as they’re known in Yiddish, are a staple of Jewish cuisine. Made from matzoh meal, eggs, water, and a touch of fat, these dumplings are a symbol of tradition, family, and heritage. for many, they evoke memories of gatherings around the table, sharing stories and laughter over a hearty meal.

As Russ Cowan, a passionate home cook, once said, “People just don’t do much of that anymore. But when they taste it, they understand why it’s worth the effort.” This sentiment captures the essence of why matzoh balls matter—they’re a connection to the past, a way to honor traditions, and a reminder of the love and care that goes into homemade food.

Step-by-Step Guide to Perfect Matzoh Balls

Creating matzoh balls is a simple yet delicate process. Follow these steps to ensure your dumplings are light,fluffy,and full of flavor.

1. Gather Your Ingredients

You’ll need:

• 1 cup matzoh meal
• 4 large eggs
• 1/4 cup water or chicken broth
• 1/4 cup melted schmaltz (chicken fat) or vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon black pepper

2. Mix the Dough

In a large bowl, whisk the eggs until smooth. Add the water or broth, melted schmaltz or oil, salt, and pepper. Gradually mix in the matzoh meal until the dough comes together. Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.

3. Shape the Matzoh Balls

Once the dough has chilled, wet your hands to prevent sticking and roll the mixture into small, golf ball-sized spheres. Be gentle—overhandling can make the balls dense.

4. Cook to Perfection

Bring a large pot of salted water or chicken broth to a boil. Carefully drop the matzoh balls into the boiling liquid, reduce the heat to a simmer, and cover the pot. Let them cook for about 30-40 minutes. Avoid lifting the lid too often, as this can cause the balls to deflate.

5. Let Them Rest

After cooking, allow the matzoh balls to sit in the soup for a few minutes. This helps them absorb the flavors and ensures they’re tender and delicious.

why Matzoh Balls Matter

Matzoh balls are more than just a dish—they’re a celebration of culture and tradition. In a world where convenience frequently enough takes precedence, taking the time to make matzoh balls from scratch is a way to honor the past and keep traditions alive.As Russ Cowan aptly put it, “People just don’t do much of that anymore.but when they taste it, they understand why it’s worth the effort.”

Whether you’re preparing them for a holiday meal or simply enjoying a comforting bowl of soup, this step-by-step guide will help you create a dish that’s both delicious and meaningful. So roll up your sleeves, gather your ingredients, and get ready to make matzoh balls that will delight your family and friends. Happy cooking!

What is the importance of serving matzoh balls in chicken soup?

Ymbol of Jewish culinary heritage. They are made from a simple mixture of matzoh meal, eggs, water, and schmaltz (rendered chicken fat), yet their planning requires precision and care. The texture of a matzoh ball can vary from light and airy (“floaters”) to dense and firm (“sinkers”), depending on personal preference and technique. Regardless of the style, a well-made matzoh ball is a comforting and satisfying addition to any meal.

Step 1: Preparing the Dough

The foundation of a great matzoh ball lies in the dough. Start by combining matzoh meal with eggs, water, and schmaltz. The key is to achieve the right consistency—neither too wet nor too dry. As Russ Cowan advises, “if there’s not enough matzoh meal, they’ll be too wet and fall apart. If there’s too much, they’ll be hard and dense.” Aim for a dough that holds its shape but is still pliable enough to roll smoothly between your hands.

Step 2: Shaping the Matzoh Balls

Once your dough is ready, divide it into evenly sized portions.for smaller, bite-sized matzoh balls, aim for 2-ounce portions; for larger ones, use 4-ounce portions. Roll each portion into a smooth, round ball, ensuring consistency in size for even cooking. Russ emphasizes, “Treat the dough delicately. Overhandling can make them tough.” if the dough feels sticky, lightly moisten your hands with water to make shaping easier.

Step 3: Cooking the Matzoh balls

Bring a large pot of salted water to a gentle boil.carefully drop the matzoh balls into the water, ensuring they have enough room to expand. Lower the heat to a simmer and cover the pot. Allow the matzoh balls to cook for 30-40 minutes,stirring occasionally to ensure even cooking. Russ notes, “Resist the urge to peek! Keeping the lid on ensures even cooking and a tender texture.” When done, the matzoh balls should float to the surface and have a soft, airy consistency when sliced open.

Step 4: Serving the Matzoh Balls

Traditionally, matzoh balls are served in a hearty chicken soup, but they can also stand alone or pair beautifully with other broths. For an added burst of flavor, garnish with fresh dill or parsley. As Russ Cowan eloquently states, “A perfect matzoh ball is like a warm embrace in a bowl. It’s comfort food that ties you to your heritage and soothes your spirit.”

Tips for Perfect Matzoh Balls

• Use fresh ingredients: High-quality matzoh meal and fresh eggs are essential for the best results.
• Avoid overmixing: Overworking the dough can lead to dense, heavy matzoh balls.
• Simmer gently: A vigorous boil can cause the matzoh balls to break apart, so keep the heat low and steady.
• Chill before serving: After cooking, plunge the matzoh balls into an ice bath to firm them up and prevent flaking.

Why Are Matzoh Balls Traditionally Served in Chicken Soup?

Matzoh balls and chicken soup are a classic pairing,deeply rooted in Jewish culinary tradition. The combination symbolizes comfort and nourishment, frequently enough referred to as “Jewish penicillin” for its soothing qualities. The light, fluffy texture of the matzoh balls complements the rich, savory broth, creating a harmonious dish that warms both body and soul.

Conclusion

Making matzoh balls is a blend of tradition, technique, and love.By focusing on the details—consistent dough, proper shaping, and precise cooking—you can create matzoh balls that are both comforting and notable. Weather served in a steaming bowl of chicken soup or enjoyed on their own, these matzoh balls are a testament to the timeless art of conventional cooking. As Russ Cowan reminds us,”People just don’t do much of that anymore.” And that’s precisely why mastering this craft is so special.

Copyright © 2025. All rights Reserved.