Miriam's Fluffy Matzo Balls

Passover is coming and there are probably as many versions of matzo balls as there are Seders.  I will share the one that I have been making for years because it results in really fluffy matzo balls.  I start with the basic Manischewitz matzo ball recipe that I cut off an orange Manischewitz Matzo Meal box many, many years ago. I am linking to this recipe so that you can see how food preparation has changed in the last twenty years.  The original recipe calls for 2 tablespoons of melted fat.  Now in Jewish terminology, that means liquid chicken fat, better  known as schmaltz.  Schmaltz is the most flavorful fat there is, but it is a definite no-no.  Instead of schmaltz, I use olive oil, not as exciting but better for you.  To get the matzo balls fluffy, substitute three tablespoons of plain seltzer (yes plain seltzer) for the water or chicken stock.  While you are waiting for the water to boil, place the matzo meal mixture into the freezer, not the refrigerator, to chill (I never bother to cover the mixing bowl) for about fifteen minutes.  When the water has come to a boil, take the mixture out of the freezer.  There may be some ice crystals on the side, but just incorporate them into the one inch balls you are forming from the mixture.  I am not sure if the freezing makes the matzo balls extra fluffy but I have always done this.  

To cook the matzo balls, fill a two or three-quart pot with 1 1/2 quarts of slightly salted water (if desired) and bring to a brisk boil.  Reduce flame and into the slightly boiling water, drop balls approximately 1 inch in diameter formed from the mixture. Cover pot and cook 30 to 40 minutes.  

Have soup at room temperature or warmer and remove matzo balls from water and place in soup pot.

When ready to serve, allow soup to simmer for about 5 minutes.

You, my readers, will have to tell me what you think after you make your own matzo balls.

In case you are wondering about the calorie count, this recipe makes about eight matzo balls with approximately 150 calories per serving of  2 matzo balls.

Manischewitz Matzo Balls Recipe by Western Foods

Ingredients:

• 2 tablespoons melted fat or oil - use olive oil instead
• 2 large eggs, slightly beaten
• 1/2 cup Manischewitz® Matzo Meal
• 2 tablespoons soup stock or water - substitute 3 tablespoons of plain seltzer
• 1 teaspoon salt, if desired