From Andrea Watman
The Passover Seder includes four questions...
But the one question that is the most important (at least at my house) is: heavy matzoh balls or light as air matzoh balls? (if I am to be totally honest at my house we call them knaidlach).
My Grandma Bertha loved her matzoh balls to be light and airy so that "they could float over the seder table" my father, Nathan* wanted them heavy and dense like dumplings.
It was a family feud – but Grandma always won.
I am sharing her recipe with you in the hope that this year your matzoh balls will "float" over your Seder table...
Should make 12 matzoh balls
4 Large Eggs
3 Tablespoons Vegetable Oil
1/4 cup Old Fashion Seltzer (the secret ingredient)*
1 cup Passover Matzoh Meal
1 teaspoon Salt
1/2 teaspoon Pepper
Some people add finely chopped parsley for color or another holiday bitter herb, still others add finely minced onions for a bit of added flavor – but Grandma Bertha was a purest no additions.
In a medium bowl whisk the eggs, add oil, salt, pepper and matzoh meal then and only then stir in seltzer.
Do not over mix.
Refrigerate for a minimum of 2 hours (can be made the night before).
Bring a large pot of salted water to boil.
Make sure to wet your hands with cold water and form the balls by rolling the mixture in your hand.
Drop into boiling water, reduce heat and cook for approx. 20-30 minutes. The balls will double in size and begin to float to the top. Remove when done and add to your soup.
* If you are from the Nathan Watman school of Knaidlach – use chicken soup in place of the Seltzer – they will still taste delicious and while they will still float in the pot – I can promise there will be knaidlach floating over your Seder table.