They're fairly singular in their preparation, yet somehow every cook feels they’ve perfected the density, size, and texture of theirs.
Submitted by Yael Ofer,
Bayit Vegan, Jerusalem
I’ve been using this matzah ball recipe ever since I got married. My kids love them, and so does everybody else! Thank you, Chaya M., for sharing the best recipes with me always!
YIELDS 9–10 MEDIUM-SIZED BALLS
Mix all the ingredients together and refrigerate for about 30 minutes, until the batter thickens. Wet your hands with water, form balls out of the mixture, and drop into boiling soup or water. Watch as they fluff up!
Submitted by Phyllis F. Broad,
Formerly of Tucson, Arizona, now of St. Louis, Missouri
I’m a 92-year-old mother, bubby, and alta-bubby who has been making this recipe for about 40 years. Since I’ve started using the “secret ingredient” of seltzer, I’ve never made rock-hard matzah balls again. I’m happy to share this recipe with all of you.
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