What’s For Dinner?
Matzo Balls - as shared with John Kessler
(First star is lowest, fourth star is highest)
Margo and Nancy Geller of Atlanta became "matzo ball mentors" to the AJC's John Kessler who'd always made the Passover basics using a mix. They shared a schlemiel-proof method to guarantee that these Seder staples would float like clouds rather than sink like stones.
If you're worried about making them from scratch, try this unusual recipe in which the batter gets its porous, spongy structure from whipped egg whites. You can make the balls in advance and freeze them, either in a container or right in the soup. They may shrink when cold but will regain their puffiness once heated.
Hands on time: 10 minutes Total time: 45 minutes Serves: 6
3 eggs, separated
3/4 cup matzo meal, or a bit less
1/2 teaspoon salt
Set a pot of broth or salted water on the stove to reach an active simmer. Moisten your hands with water, roll out golf-ball-size portions and drop them into the water. Cover the pot and cook for 25 minutes. Monitor temperature to keep the pot at an active simmer.