Recipe

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).