My Matzo Balls
My Matzo Balls, served with Lazy
Girl Chicken Soup
The
secret to fluffy floaters is to not open the lid during
the boiling process - try to use a pot with a glass lid.
Don't peak or they can sink to the bottom! Also, I let my dough rest only
one hour before shaping into balls and boiling - otherwise (to me) they seem
to be hard. Leave the dough longer if you prefer harder matzo balls. Boil the
matzo balls in water, but serve them in hot, clear,
broth. Garnish with additional chopped green onion.
3 Tablespoons oil (or kosher-for-Passover margarine)
3 green onions, thinly sliced
2 large eggs
2 Tablespoons club soda
1/2 teaspoon salt
ground pepper, to taste
1/2 cup matzo meal
Heat oil in small skillet over medium-low heat. Add
onion and sauté 30 seconds. Set aside. Whisk eggs and all remaining ingredients
in medium bowl to blend well. Stir in onion mixture. Mixture will seem quite
soupy - it will firm-up as the matzo soaks in the liquid. Cover and chill for at
least one hour, or up to 1 day.
Bring large pot of salted water to boil. Wet hands and
form walnut-sized balls. Drop into pot. Cover. Boil matzo balls at a gentle boil
for about 40-45 minutes. Remove from pot with slotted spoon. Serve with a fresh,
light stock, such as chicken broth. Makes 8 balls. Easily doubled.
Yields 8-10 Balls.
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