Matzo Balls Without - Ashkenazic Recipe

Whisk the eggs until blended. Now add the club soda, vegetable oil or schmaltz, salt and pepper . Easy on the salt, you can always add but you can never take away. Blend in the parsley and matzo meal. Cover and refrigerate this mixture for about 1 hour.

Bring about 5 quarts of water to boil. Rub vegetable oil on hands and form matzo balls with about 2 tablespoons of mixture. Drop in boiling water and simmer covered and don't peek (okay, maybe once or twice) for about 25 to 35 minutes. Serve in Absolute Best Passover Chicken Broth .

Yield: about 12 to 15 matzo balls • Absolute Best Passover Chicken Broth • Matzo Balls With - Sephardic • Matzo Ball Savvy Article