Good Eats - Matzo Ball Soup

Matzo Balls for a Rainy Winter Night

Matzo...Matzo...Matzo

So tricky but oh so good.
Will they float this time?
Will they be tender or "hard core"
Cover or Not to Covered?

So many questions, so little answer.
Each time, just literally praying for a fluffy, tender globe of goodness.

Try it with seltzer water, baking powder, and this time...We will "whip" the eggs.

May Luck be on our side!

Matzo Balls

Ingredients

5 eggs

1/2 teaspoon kosher salt

1/2 teaspoon ground white pepper

1 tablespoon chicken stock

3 tablespoon vegetable oil

2 teaspoon of grated onion

1 cup matzo meal

Directions

Beat the eggs, oil, stock and seasonings in a mixing bowl. Fold in onion and the matzo meal and mix until fully incorporated.

Cover and refrigerate for a minimum of 2 hours, or overnight.

Boil 12 cups of water and 1 tablespoon of salt in a 4 to 5-quart saucepan.

With greased hands, roll the batter into about 12 balls, a little smaller than ping-pong ball size, and drop into the boiling water.

After about 5 minutes the matzo balls will begin to rise to the top of the water, and you can stir them gently.

Reduce to medium heat and simmer for 30 minutes.

Serve in chicken soup.Cooked matzo balls may be stored in the refrigerator, covered in water, up to 3 days.