Matzo Balls

Matzo is the classic accompaniment to a Passover meal. Many cooks swear that the secret to good matzo balls is to keep the pot covered until they are almost done.

• 1 cup matzo meal
• 1/2 cup seltzer
• 4 eggs, at room temperature
• 2 tablespoons shortening, at room temperature see note
• Salt and black pepper to taste

METHOD

In a medium bowl, beat eggs with a fork. Stir in seltzer, shortening, salt and pepper. Mix well. Add matzo meal and stir to combine. Cover with plastic wrap and refrigerate for 1 hour.

When ready to use, wet hands and form into 1 inch balls.

Drop into chicken soup. (click for 'like no other' chicken soup) Cover and cook for 30 minutes or until done.

Yield: 17 - 20 matzo balls.

recipe from www.inmamaskitchen.com

Contributor: Leah Kaplan

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Note: If you are strict, the shortening for the matzo balls should be schmalz, or chicken fat.

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