The Fluffiest Matzah Balls
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I’ve been tweaking this matzah ball recipe over the years, and I’m now satisfied that it produces the lightest matzah balls you’ve ever tasted. If you don’t want to take the time to make them, boil some Passover noodles and add to the soup instead.
3 eggs, separated
About 1/2 cup water or chicken stock
1 to 1 1/2 cups matzah meal
1/8 teaspoon salt
Pinch freshly ground black pepper
Place egg yolks in a measuring cup and add enough water or chicken stock to fill one cup. Beat with a fork until well blended. Set aside.
In a large bowl, using an electric mixer, beat egg whites until they form stiff peaks; do not overbeat. In a small bowl, combine matzah meal with salt and pepper. With a rubber spatula, gently fold the yolk mixture alternately with the matzah mixture into beaten egg whites. Use only enough matzah to make a light, soft dough. Season with additional salt and pepper to taste. Cover and let firm up for five minutes.
Bring soup to a slow boil and using a large spoon, gently drop in matzah balls. Cover, reduce heat to low and simmer for about 10 minutes (do not uncover during this cooking time).
Makes 12 servings.
