Making Weed-Infused Matzo Balls With Joan Nathan

Get the munchies and the solution in one bowl Image by iStock

By Jenny Singer November 15, 2017

Queen of Jewish cooking Joan Nathan likes to add fresh ginger and nutmeg to her matzo balls. The Forward 50-honoree also puts homemade chicken stock into the matzo ball mix to add flavor. She finishes by mixing in chopped up fresh dill, parsley and cilantro. Recently, she added one more thing:

Cannabis leaves.

In collaboration with Viceland, Nathan made matzo balls with schmaltz infused with hemp, containing no THC but 15% CBD. THC, or tetrahydrocannabinol, provides the delusional, doghnut-eating high, which can be a hazard around the Shabbos table. CBD, or cannabidiol, is considered non-psychoactive. It promotes feelings of calm, lifts mood, and may relieve pain.

And at the very least, you’ll be so full of matzo balls that you’ll feel like lying down.

Watching Joan Nathan and two Vice employees gleefully add hemp and cannabis leaves to matzo balls is as warming as a hot bowl of matzo ball soup on a cold winter day.

Enjoy here:

Looking for a more intense high? Jeff the 420 Chef’s recipe for THC-infused “potza-ball soup” is here to help.

Jenny Singer is a writer for the Forward. You can reach her at Singer@forward.com or on Twitter @jeanvaljenny

Jenny Singer is a freelance writer with pieces in Vox, the Washington Post, The San Francisco Chronicle, Teen Vogue, and more. She was previously a staff writer at Glamour and the Forward, and she’s currently getting an MFA in nonfiction writing at the University of Iowa.

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