It's always a challenge to make matzoh balls that are floaters, not sinkers. The secret here is the seltzer and sprinkling the matzoh meal and incorporating it gradually so that there are no lumps.
Servings: 12
8 Eggs
1 Cup Seltzer Water
1/2 Cup Chicken Broth
1/2 Cup Olive Oil
Grated Ginger Root
Lemon Zest
Chives, chopped with chive flowers if available
salt and pepper, to taste
2 Cups Matzoh Meal (maybe a little more)
- Have eggs at room temperature.
- Beat eggs and add seltzer, broth, olive oil, ginger, lemon zest, chives, salt & pepper. Mix well.
- Sprinkle matzoh meal gradually and stir in thoroughly with each addition to ensure that there are NO lumps.
- Cover (with a Charles Viancin lid) and refrigerate 1 hour.
- Bring salted water to boil. Turn down to a simmer.
- Form matzoh meal mixture into walnut size balls using a stainless steel scoop and drop into boiling water.
- Cook covered over medium high heat for 30 minutes.
Per Serving: 217 Calories; 13g Fat (53.6% calories from fat); 6g Protein; 18g Carbohydrate; 1g Dietary Fiber; 141mg Cholesterol; 79mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 Fat.
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