Max & Louie’s owner Drew Glick serves his Grandma Lily’s recipe for matzo ball soup. Like many grandmothers, Grandma Lily “always had an apron on and was always cooking,” he said, but never wrote anything down.
“Grandma Lily made the best matzo balls on Earth,” said Glick, who was rolling matzo balls at age 5.
Since opening Max & Louie’s in 2016, Glick has carried on the Ashkenazi tradition, selling “hundreds and hundreds” of bowls of matzo ball soup each week.
“We sell matzo ball soup when it’s 100 degrees outside and when it’s 20 degrees,” said Glick, who even supplied local H-E-B stores with quarts of matzo ball soup in 2020 during the COVID-19 pandemic.
What’s one thing that makes them “perfect?” They must float, according to Glick.
“There are two types of matzo balls: floaters and sinkers,” Glick said “We’re a floater family.”
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