Matzo Balls

4 large eggs
1/4 cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
1/4 cup chicken stock or vegetable stock
1 cup matzo meal
1/4 teaspoon ground nutmeg
1 to 2 tablespoons freshly grated ginger
2 tablespoons finely chopped parsley, dill or cilantro
1 teaspoon salt, more for cooking
Black pepper

In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.

To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.

Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately.

Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.

Meatloaf

1 cup chopped celery
1 onion, chopped
3 tablespoons butter
2 pounds ground beef sirloin
1/2 pound ground veal
1/2 pound ground pork
1/2 cup chopped fresh parsley
1/3 cup sour cream
1/2 cup soft bread crumbs
1/2 teaspoon dried thyme
1/4 teaspoon dried marjoram
Kosher salt and freshly ground black pepper to taste
1 egg
1 tablespoon Worcestershire sauce
1 1/2 cups Heinz chili sauce
3 slices bacon

Preheat the oven to 350 degrees. Oil an 8-by-4-inch loaf pan. In a heavy skillet over medium heat, saute the celery and onion in the butter until soft, about 5 minutes. Scrape into a large mixing bowl and cool.

When the onions are cool enough to handle, add the meats, parsley, sour cream, bread crumbs, thyme, marjoram and salt and pepper to the bowl. Whisk the egg with the Worcestershire sauce and add to the mixture. Using a wooden spoon or your hands, combine the mixture and mold into the shape of a loaf.

Place the meatloaf in the prepared pan. Top with the chili sauce and bacon slices. Bake until firm and nicely browned, about 1 hour.