Matzah balls are traditionally served at the Jewish holiday of Passover. Cooks often worry about their matzah balls: “Will they be light and fluffy? Will everyone like them?”

I was getting ready for the holiday, strirring my pot of matzah balls and was not happy to see that they were sitting at the bottom of the pot. “I need a little magic here,” I muttered to myself as I waited eagerly for those balls to start to rise.

I know you will all be happy to learn that they did rise. They were light and fluffy and all my guests said they were wonderful. But, while I was watching that pot, the story, The Matzah Ball Fairy was born.

The truth is, it is not all that hard to make good matzah balls. Here’s my not-so-secret recipe.

1 cup of matzah meal
4 eggs
˝ cup of soup stock or water
2 tablespoons oil or margarine
Salt & pepper – You may omit this if you used soup stock
and your stock is well flavored with salt & pepper.

1. Beat eggs.
2. Add oil & soup stock.
3. Add matzah meal.
4. Mix well.
5. Refrigerate one hour.
6. While matzah meal mixture is cooling start boiling salted water in a large pot.
7. Wet hands and form matzah meal mixture into 1 inch balls.
8. Boil for 30-40 minutes.

When they are done, add them to your chicken soup and enjoy!

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