This warm soup dish is often served during Jewish holidays like Rosh Hashanah, Hanukkah and Shabbat. The key to making these fluffy, light matzoh balls is to pack them loosely. You want them to float when they cook. Matzoh balls almost double in size when they cook, so be sure not to make yours too big. To make this recipe vegetarian, substitute vegetable broth for the chicken broth.
1 cup matzoh meal
4 tbsp vegetable oil
2 qt. plus 2 tbsp chicken broth
1/2 cup cold water
1 tsp salt
1/2 tsp white pepper
1/2 tsp garlic powder
Step 1: Separate 2 eggs and put the egg whites in a medium-sized mixing bowl. Set the yolks aside because you will add them later. Whisk the egg whites until they are light and fluffy.
Step 2: Crack the last egg and combine with the yolks you set aside. Using a fork, beat together. Gently fold the yolks into your fluffy egg whites.
Step 3: Add matzoh meal, vegetable oil, 2 tbsp of chicken broth, water, salt, white pepper, and garlic powder, again folding it carefully into your mixture.
Step 4: Place bowl in refrigerator for 1 hour, until the mixture is chilled and firm to the touch.
Step 5: Place two quarts chicken broth in a large pot. Bring to a boil over medium-high heat.
Step 6: Remove matzoh mixture from the refrigerator. Using your hands, scoop out a small bit of mixture and gently roll it in your hands to form a ball, about 1" in diameter. (Rinse your hands with cold water if the dough is sticking to your fingers.)
Step 7: Using a slotted spoon, place matzoh balls into the chicken stock one at a time. Reduce heat so mixture is at a low simmer. Cover pot and allow matzoh balls to cook gently for about 45 minutes until they are cooked through.
Step 8: Serve your matzoh balls in the broth they cooked in, or as a substitute for the noodles in chicken noodle soup. This recipe is meat. For a kosher meal, serve only with other meat or pareve foods.
Reprinted with permission from Jill Colella Bloomfield's Jewish Holidays Cookbook (2008 DK Publishing).