Yield: 20-24 Pieces
These may be served in soup or as a side dumpling with chicken, meat or fish
Valerie Hart: The New Tradition Cookbook, The Bounty of Central Florida
1 cup sifted matzo meal
4 jumbo graded eggs
3/4 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon grated nutmeg
6 tablespoons rendered chicken fat, or 6 tablespoons melted butter
2 tablespoons club soda or seltzer water (1/4 cup)
A solution of 3 quarts water mixed with 1 quart canned chicken or vegetable broth to cook them.
||Sift the matzo meal with the salt, pepper and nutmeg.
||Beat the eggs with a fork and stir in. When well combined, add the fat (or butter) and club soda (or seltzer water). Cover and refrigerate several hours or overnight.
||Combine the chicken broth with water and bring to a boil. Remove the batter from the refrigerator.
||Rinse your hands in cold water and form balls the size of large walnuts. Drop them immediately, one at a time, into the boiling broth. Cook at a full boil over the highest heat 5 minutes. Reduce heat to medium high. Cover the pot, leaving the top askew for the steam to escape. (This is very important for the matzo balls to remain whole. If the steam cannot escape, the matzo balls might disintegrate into small pieces.)
||Continue to boil 30 minutes. Lower heat to medium and boil gently another 30 minutes, or until light and fluffy. Test one by cutting it in half. If the center is the same color as the outside (opaque), it is done. If it shows any yellow or looks wet in the middle, continue to cook. When the matzo balls are cooked through, turn off heat and let them cool in the broth before removing them to your chicken soup.
*NOTE: I use commercial broth mixed with water rather than cooking the matzo balls in my homemade soup because the broth evaporates during the cooking.
NOTE: Three secrets of light matzo balls are: The addition of seltzer water, very cold batter, and the water remaining at a boil throughout the cooking process.