LIGHT AND FLUFFY MATZO BALLS RECIPES

Steps:

• 1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.
• 2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.
• 3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.
• Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

Steps:

• The key to really fluffy, light and delicious matzah balls is not in the matzah – it’s in the eggs. 1. Beat the eggs in a mixing bowl with a hand beater for a few minutes.  Turn off the mixer; add everything else to the beaten eggs and stir with a fork. The mixture will fall a bit; this is fine. 2. Cover the mixture and refrigerate for an hour or overnight. To prepare the matzah balls: 1. Use a large, wide pot, as these matzah balls will grow a lot in size. 2. Fill the pot 3/4 full with water; boil the water with half a teaspoon of salt until it is bubbling. 3. Wet your hands with a bit of water and shape small balls out of the batter. Drop them gently (the hot liquid can splash!) into the boiling water. 4. Cook for 30–40 minutes. Remove the matzah balls from the pot with a slotted spoon. Place them on a flat plate and let them cool. 5. Freeze your fluffy matzah balls in plastic bags or a container. When you are ready to use them, drop them into your family’s boiling chicken soup while they are still frozen. Half an hour later they will be fluffy, soft and ready to eat! Another idea is to use a mini ice-cream scooper or a mini cookie-baller to shape the matzah balls, so that every matzah ball will be the same size. Excerpted from Let My Children Cook!