Matzah Balls That Always Float
by Matt Rosenstock
4 large or jumbo eggs
½ cup vegetable oil
¼ cup boiling chicken soup or chicken broth
1 cup matzah meal
2 tablespoons grated onion
1 teaspoon dried parsley
1 teaspoon kosher salt
Pinch white pepper
1. Beat the eggs until very frothy, but not lighter in color. Add the
onion, parsley, salt and pepper. Set aside.
2. In a separate bowl, place matzah meal. Pour oil over and add the
boiling chicken soup or broth. Mix well, add the egg mixture and
mix thoroughly until smooth for about 2 minutes. Refrigerate for
about 30-45 minutes.
3. Bring a large pot of salted water to a boil. Form matzah balls with
well oiled hands. I make them about the size of a golf ball but you
can choose your own size. Drop them gently into the boiling water
and cover. Simmer for about 35 minutes.