The key to making fluffy, light matzoh balls is to pack them loosely; you want them to float when they cook. Matzoh balls almost double in size when they cook, so be sure not to make yours too big.
1 cup matzoh meal
4 tablespoons vegetable oil
2 quarts plus 2 tablespoons chicken broth
½ cup cold water
1 teaspoon salt
½ teaspoon white pepper
½ teaspoon garlic powder
- Separate 2 eggs and put the egg whites in a medium-sized mixing bowl. Set the yolks aside because you will add them later. Whisk the egg whites until they are light and fluffy.
- Crack the last egg and combine with the yolks you set aside. Using a fork, beat together. Gently fold the yolks into your fluffy egg whites.
- Add matzoh meal, vegetable oil, 2 tablespoons of chicken broth, water, salt, white pepper, and garlic powder, again folding it carefully into your mixture.
- Place bowl in refrigerator for 1 hour, until the mixture is chilled and firm to the touch.
- Place 2 quarts chicken broth in a large pot. Bring to a boil over medium-high heat.
- Remove matzoh mixture from the refrigerator. Using your hands, scoop out a small bit of mixture and gently roll it in your hands to form a ball, about 1 inch (2.5 cm) in diameter. (Rinse your hands with cold water if the dough is sticking to your fingers.)
- Using a slotted spoon, place matzoh balls into the chicken stock 1 at a time. Reduce heat so mixture is at a low simmer. Cover pot and allow matzoh balls to cook gently for about 45 minutes until they are cooked enough.
- Serve your matzoh balls in the broth they were cooked in, or as a substitute for the noodles in chicken noodle soup.
Text and photographs reproduced by permission of DK Publishing from Jewish Holidays Cookbook by Jill Bloomfield. ©2008 by DK Publishing. All rights reserved.