Fluffy Matzoh Balls

Well too much time on the beach has driven a strange reaction from my body (got a flu—no not the Mexican Swine Flu # ah1 n1—who thinks of these names anyway—we should go with the hurricane name approach!  So, just call this one Porky!)

While sick, I haven’t had the appetite to enjoy too much food, but decided to follow-on from a 2^nd consecutive year of great Passover matzoh ball soup, to take advantage of the inevitable leftover matzoh meal.

Historically, I’ve been matzoh ball challenged, producing dense golf balls that were nearly impossible to eat… However, over the past couple of years—I discovered the secret… Seltzer!

That’s right, just a half cup of Seltzer, and a half day or more of leaving the batter covered in the refrigerator, makes all the difference.  So here’s the recipe:

Fluffy Matzoh Balls

Ingredients

4       Eggs, beaten

.25    Cups oil 

1        Tsp salt 

.5       Cups Seltzer

          Pepper to taste 

1        Cup Matzoh meal

Combine first 4 ingredients in a bowl and mix well.  After ingredients are well mixed, add in matzoh meal and mix again till stiff. (note: you can also add in a bit of chopped scallions, garlic, parsley if you like.)

Put in refrigerator, covered, for 3 or more hours—or the day before. 

Boil a large pot of water. 

Remove matzoh batter from the fridge, and mold into balls (note they will expand to at least 2 to 3X original size), and place balls into boiling water. (you can either use your hands—gets a bit messy, or if you’re not overly worried about shape—just use a soup spoon.)

Partially cover the pot after it’s filled with the balls, letting them cook for about 30 minutes, then remove from the pot!

Depending on how big you make them, this recipe should yield about 20+ balls.

They are now ready to place into your favorite chicken or vegetable broth, or any soup you enjoy!  Or, they’ll stay fine refrigerated for a few days… use when you like!