If you like light, airy matzah balls, you'll like this recipe. It's my son David's favorite, especially when his grandmother makes the matzah balls.

　　

Ingredients

Yield: about 12 large, soft matzah balls

　　4 large eggs

　　2 tablespoons chicken fat or vegetable oil

　　1/4 cup seltzer, club soda, or chicken broth

　　1 cup matzah meal

　　Salt and freshly ground pepper to taste

　　N/A freshly ground black pepper

　　

Step 1

1. Mix the eggs well with a fork. Add the chicken fat or oil, soda water or chicken broth, matzah meal, and salt and pepper and mix well. Cover and refrigerate for several hours.

　　

Step 2

2. Dip your hands in cold water and make about 12 balls slightly smaller than Ping-Pong balls.

　　

Step 3

3. Bring water to a boil in a large pot. Add salt and place the matzah balls in the water. Cover and simmer about 30 minutes until soft.

　　

Step 4

Tip: I often make chicken soup and matzah balls ahead. After cooking the matzah balls I just place them in the warm soup, which I then freeze. The liquid keeps them fluffy. I defrost the soup, reheat, and serve. If you like them more al dente, use large eggs and cook a shorter time.

　　Reprinted with permission from Jewish Cooking in America by Joan Nathan. © 1998 Knopf