Abe experimented until he came up with the lightest, fluffiest, most Jewish motherly matzo balls imaginable.

　　

Ingredients

Makes 12 to 14

　　1 tablespoon plus 1/4 teaspoon salt

　　4 large eggs

　　1/3 cup schmaltz

　　1/4 teaspoon pepper

　　1 tablespoon baking powder

　　1 1/3 cups matzo meal

　　

Step 1

Fill a large, wide stockpot three-quarters full of water, add 1 tablespoon of the salt, and bring to a rapid boil.

　　

Step 2

While water is boiling, crack eggs into a large bowl and beat thoroughly. Beat in schmaltz, 1/4 teaspoon salt, pepper, and baking powder. Slowly fold in matzo meal, mixing vigorously until completely blended.

　　

Step 3

Wet hands and, folding the mixture in your palms, shape perfect balls about 1 1/4 inches in diameter (they will double in size when cooked). Gently place the matzo balls in the boiling water, and reduce heat to a simmer.

　　

Step 4

Cook for 25 minutes. Remove with a slotted spoon and place 1 or 2 in each bowl of soup. Serve immediately.

　　

Nutrition Per Serving

Per serving: 70.0 calories

　　15.0 calories from fat

　　1.5g total fat

　　0.0g saturated fat

　　60.0mg cholesterol

　　610.0mg sodium

　　11.0g total carbs

　　0.0g dietary fiber

　　0.0g sugars

　　3.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Reprinted from The 2nd Ave Deli Cookbook by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Copyright © 1999 by Sharon Lebewohl, Rena Bulkin and Jack Lebewohl. Published by Random House Publishing Group. All Rights Reserved. Buy the full book on Amazon or ThriftBooks.