Fluffy Matzah Balls

I haven’t eaten that many matzah balls and unfortunately, most of them have been of the leaden variety that I’ve made myself. This recipe produces the fluffy, airy little dumpling that I’ve tasted and have been trying to replicate.

Apparently, the key to producing a "floater” is using seltzter/club soda and allowing the batter to chill for several hours. I followed this advice and was rewarded. I like them on the smaller side so used a cookie scoop to portion the batter. I ended up with 22 instead of the 12 if made as per the recipe; the walnut-sized balls expanded to the size of golf balls and cooked in ~17 minutes.

They’re quite flavourful for something that has so few ingredients, and fairly bland ones at that, especially as I opted for club soda and vegetable oil instead of chicken stock and chicken fat respectively but they were "eggier” than some. Next time I may follow the author’s suggestion to replace 2 eggs with 2 egg whites.

They were really delicious served in the New Orleans Chicken broth, page 101.