Originally uploaded by aviva_hadas
My chicken soup is simmering. & smells so good.
I decided to make my from scratch Matzo Balls. The recipe follows.
These matzoh balls are the light, fluffy kind. If you prefer hard matzoh balls, try another recipe. (The box recipes are harder - because you do not separate the eggs & you add fat - usually oil.)
8 eggs, separated
Add to yolks:
1/2 teaspoon salt
1/2 cup club soda
Beat yolks on high speed.
Beat egg whites until stiff.
Fold yolks into whites with a fork.
Fold matzoh meal in with a fork, 1/2 cup at a time, until mixture is of medium consistency.
You will need at least 2 cups matzoh meal.
Cover the bowl with foil and refrigerate at least 30-40 minutes.
Boil water in a large pot. Form balls of mixture with hands; drop into the boiling water.
Cook matzoh balls in a covered pot over low heat for 30-40 minutes. Add to soup when serving.