Reprinted with permission from Jewish Family & Life!
Sinkers or floaters? That was the question always asked of Grandma Minnie's kneidels [matzah balls] at the first seder. Would her always delicious matzah balls sink to the bottom of her wonderfully rich chicken soup, or would they float delicately over the surface. The answer to the question was never certain; some years they sank with a slightly chewy texture and other years they floated with a melt-in-your-mouth lightness. What causes the difference? It comes from the ratio of eggs to matzah meal and the amount of air whipped into the eggs. Too much oil added to the mix will make them sink, as will removing the cover while they cook.
Mix the matzah meal and the dry ingredients together. Beat the egg whites until just barely at the soft peak stage.
Add the onions and club soda to the dry ingredients and fold in the egg whites.
Add the matzah meal slowly and mix well. Refrigerate for at least an hour.
Boil a large pot of water with one teaspoon salt. With wet hands, make small balls and drop in the water. Cover and simmer for 30-40 minutes.
This makes about 10 matzah balls. Double the recipe if needed.
Matzah Ball Hints
* Use well oiled or wet hands to form the balls. This (usually) ensures a matzah ball with a definite shape that doesn't fall apart.
* Unless otherwise stated, cover the matzah balls as they simmer. DON'T PEEK! Somehow, peeking causes the matzah balls to fall.
* Add some of your favorite herbs or spices to any of these recipes. Some common additions are cayenne pepper, parsley, chopped chives, grated onion, grated garlic, and ground ginger. These all add a delicious flavor to your matzah balls.
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