Matzo Balls

4 large eggs

1 cup matzo meal

1/3 cup vegetable oil

1/2 cup seltzer (may be substituted with water)

1 teas. salt

1/4 teas. black pepper

Combine eggs, add matzo meal, followed with the rest of the ingredients.

Let stand for about 20-30 min.

Bring a large pot of water to boil, add 1 teaspoon of salt (Adding chicken soup mix or bouillon cubes to the water is optional).

Wet your hands and form ~1 inch balls, drop them into the boiling water one at the time. (I use an ice cream scooper).

Cook for about 20-25 min.

Note: to prepare ahead and freeze - place uncooked matzo balls on a cookie sheet, making sure they are not touching each other. After completely frozen transfer to a bag and leave in the freezer for future use.

To use: drop frozen matzo ball to boiling soup or water, bring soup to boil and continue simmering till done, ~20 min.

Another version with dill and ginger

4 large eggs
¼cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
¼cup chicken stock or vegetable stock
1cup matzo meal
¼teaspoon ground nutmeg
1 to 2tablespoons freshly grated ginger
2tablespoons finely chopped parsley, dill or cilantro
1teaspoon salt, more for cooking
Black pepper

Step 1

In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
Step 2

To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
Step 3

Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.