Matzo Ball Floaters
The long held secret to light, airy matzo balls is using seltzer (carbonated water) as an ingredient and allowing for an extra long simmer.
½ cup seltzer
2 teaspoons salt
4 Tablespoons oil or schmaltz
1-cup matzo meal
1 teaspoon pepper
Optional: parsley, ginger, or sautéed onions
Beat eggs and seltzer with oil- mix in other ingredients and refrigerate 1 hour
Bring at least 3 quarts of water or chicken broth to a gentle boil. Oil or wet your hands and roll batter into golf ball sized balls, Drop into water.
Cover and continue to gently simmer until matzo balls rise to top and stay at the top about 5 minutes—so that the insides are cooked well.
If making ahead, remove each carefully with a spider strainer or slotted spoon. Place on a baking sheet covered with waxed paper. Let cool completely, then freeze. Remove frozen matzo balls and gently store in a plastic bag until ready to use. Defrost and warm in soup.
Recipe makes about 10-12 matzo balls. Double or triple recipe if neededAdd a comment