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.
For a more classic approach, try this recipe. We’ve also got more varieties, like these matzah balls with fresh herbs and spices, potato matzah balls, ones that are especially light and fluffy, and yet another approach that’s sure to please your taste buds.
3 tablespoons club soda or seltzer
3 jumbo or 4 extra large egg whites
2 tablespoons parsley
pinch cayenne pepper (optional)
1 teaspoon pareve instant chicken broth
pinch onion powder
pinch white pepper
3/4 teaspoon salt
1/2 cup matzah meal
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.