The End Table

Passover Matzoh Balls

Passover Matzoh Balls by Andrea Watman

The Passover Seder includes four questions...

But the one question that is the most important (at least at my house) is – heavy matzoh balls – or light as air matzoh balls. (if I am to be totally honest at my house we call them knaidlach).

My Grandma Bertha loved her matzoh balls to be light and airy so that "they could float over the seder table" my father, Nathan* wanted them heavy and dense like dumplings.

It was a family feud – but Grandma always won.

I am sharing her recipe with you in the hope that this year your matzoh balls will "float" over your Seder table...

Enjoy!

View a print ready page. Should make 12 matzoh balls Ingredients:
4	Large Eggs
3 T	Vegetable Oil
¼ Cup	Old Fashion Seltzer (the secret ingredient)*
1 Cup	Passover Matzoh Meal
1 t	Salt
½ t	Pepper

	Variations on a theme: Some people add finely chopped parsley for color or another holiday bitter herb, still others add finely minced onions for a bit of added flavor – but Grandma Bertha was a purest no additions.

Preparation:
1.	In a medium bowl whisk the eggs, add oil, salt, pepper and matzoh meal then and only then stir in seltzer.
2.	Do not over mix.
3.	Refrigerate for a minimum of 2 hours (can be made the night before).
4.	Bring a large pot of salted water to boil.
5.	Make sure to wet your hands with cold water and form the balls by rolling the mixture in your hand.
6.	Drop into boiling water, reduce heat and cook for approx. 20-30 minutes. The balls will double in size and begin to float to the top. Remove when done and add to your soup.

* If you are from the Nathan Watman school of Knaidlach – use chicken soup in place of the Seltzer – they will still taste delicious and while they will still float in the pot – I can promise there will be knaidlach floating over your Seder table.

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