Easy and Delicious Family Passover Recipes - Installment Two: How to Make Fluffy Matzah Balls
In this week before Passover, we are featuring favorite Passover recipes shared by Akiba-Schechter families, all of which have been collected by Mrs. Brackman's 3rd/4th graders in this beautiful Passover cookbook.
Today's recipe comes from the Benson Family (adapted from Streit's recipe):
Makes 8 matzah balls, but the recipe is easily doubled. Thanks to Savta for her tips on making light matzah balls!
4 large eggs
1/4 cup vegetable oil
1/2 tsp salt
1 cup plain matzah meal
1/4 cup seltzer or water (may need a bit more than this)
Chopped parsley and dill leaves from the soup - about 1/2 cup - the more the merrier! (optional)
1. Beat the eggs in a large mixing bowl. Add the oil, salt and mix well. Then add the herbs, if using. Add the matzah meal and stir to incorporate evenly.
2. Here comes the tricky part for light matzah balls: Add the amount of water or seltzer above and mix well. The mixture should be "jiggly" - it should move a little when you tilt the bowl. (A dense mixture will give you dense matzah balls!). Add additional water 1 tablespoon at a time until you reach the desired consistency. We usually add at least 2 additional tablespoons.
3. Cover the mixture and refrigerate for at least 1 hour or even overnight.
4. When you are ready to cook, bring a large, wide pot full of water to a boil. Using water to moisten your fingers, add portions of the batter to the water. When the water returns to a boil, cover and reduce heat.
5. Here is another tip from Savta - this recipe says to cook for 30 minutes - you should cook for as long as you have (1-2 hours is fine!). Letting the matzah balls simmer away lets them get fluffy and light.
6. To serve, remove from the pot and place in soup bowls. Enjoy!