My Matzo Balls

My Matzo Balls, served with Lazy Girl Chicken Soup

I let my dough rest only one hour before shaping into balls and boiling – otherwise (to me) they seem to be hard. Leave the dough longer if you prefer harder matzo balls. Boil the matzo balls in water, but serve them in hot, clear, broth. Garnish with additional chopped green onion.

3 Tablespoons oil (or kosher-for-Passover margarine)
3 green onions, thinly sliced
2 large eggs
2 Tablespoons club soda
1/2 teaspoon salt
ground pepper, to taste
1/2 cup matzo meal

Heat oil in small skillet over medium-low heat. Add onion and saute 30 seconds. Set aside. Whisk eggs and all remaining ingredients in medium bowl to blend well. Stir in onion mixture. Mixture will seem quite soupy – it will firm-up as the matzo soaks in the liquid. Cover and chill for at least one hour, or up to 1 day.

Bring large pot of salted water to boil. Wet hands and form walnut-sized balls. Drop into pot. Cover. Boil matzo balls at a gentle boil for about 40-45 minutes. Remove from pot with slotted spoon. Serve with a fresh, light stock, such as chicken broth. Makes 8 balls. Easily doubled.

Yields 8-10 Balls.