I came up with this matzo ball recipe after years of experimenting with different matzo ball recipes to get the right consistency. These matzo balls come out soft but not falling apart. If you like firmer matzo balls, either reduce the seltzer or add an extra 1/4 cup matzo meal.
Ingredients
- eggs: 4 piece
- olive oil: 6 Tbsp
- club soda: 0.33333 cup
- club soda: 2 Tbsp
- salt: 0.5 tsp
- ½ cups matzo meal: 1 piece (or more if needed)
- quarts water: 4 piece
Metric Conversion
Stages of cooking
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Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
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Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
