Passover--Matza Balls--Fluffy

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   1. Mix the eggs well with a fork. Add the chicken fat or oil, soda

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   water, matzah meal, and salt and pepper and mix well. Cover and

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   refrigerate for several hours.

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   2. Dip your hands in cold water and make about 10 balls slightly smaller

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   than Ping-Pong balls.

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   3. Bring water to a boil in a large pot. Add salt and place the matzah

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   balls in the water. Cover and simmer about 30 minutes or until soft.

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   Tip: You can make this ahead. After cooking the matzah balls place them

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   in the warm soup and freeze. The liquid keeps them fluffy. Defrost the

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    soup, reheat, and serve. If you like them more al dente, use large eggs

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    and cook a shorter time.

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    Note: To reduce the cholesterol in this recipe,use 2 egg whites and 2

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    whole eggs as well as canola oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.