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

　　

Ingredients

Makes 12 to 14 servings

　　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

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

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

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

　　Reprinted with permission from The Second Ave Deli Cookbook by Sharon Lebewohl and Rena BulkinVillard Books, a division of Random House, Inc.