Even Better Matzah Balls (for four, easily doubled)

Even Better Matzah Balls (for four, easily doubled)

1/2 cup matzah meal
1 tsp salt
3 tbs oil
1 tbsp water
2 eggs
Opt: garlic powder, paprika

Lightly beat eggs with oil and water. Stir in matzah meal (*measure* this, even if you don't normally measure--if you put in too much, your matzah balls will be leaden). At this point most recipes tell you to chill the mixture for an hour until it's easy to handle. DON'T.

Bring a pot of salted water (at  least 3 l.) to a rolling boil. Turn down heat. Wet your hands, form the matzah balls (about 3/4"), and throw them into the water. Cover and simmer for 20 minutes.

Note: I do not recommend that you cook them directly in the soup. They suck up so much liquid that you won't have much stock left and they won't cook properly if they're not swimming.



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