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.
For a more classic approach, try this recipe. We’ve also got more varieties, like these matzah balls with fresh herbs and spices, healthy matzah balls with no fat or cholesterol, potato matzah balls, and yet another approach that’s sure to please your taste buds. Reprinted with permission from Jewish Family & Life!
2 tablespoons chicken fat or vegetable oil
1/2 cup seltzer
2 teaspoons grated onion
2 teaspoons parsley (optional)
1/2 teaspoon salt
pinch white pepper
1 cup matzah meal
4 jumbo eggs
Mix the eggs well. Add the fat or oil, seltzer, herbs, spices, onion, and matzah meal. Mix thoroughly. Cover and chill for several hours, even overnight.
Bring a large pot of salted water to a boil.
Dip your hands in cold water and make about 12 matzah balls. Drop them into the boiling water, cover, and simmer for about 30-40 minutes.