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Matzo Balls - as shared with John Kessler

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Cuisine: American Jewish

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


Beat the egg whites with an electric mixer until stiff peaks form --- about 2 minutes. Beat the yolks in a small bowl with a fork until uniform. Fold the yolks into the whites and beat with electric mixer until mixture is well-blended and uniformly pale yellow. With a rubber spatula, fold in the matzo meal a scant 1/4 cup at a time until the mixture looks like stiff grits. Stir in salt. Cover and refrigerate for 10 to 20 minutes.

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.


Per serving (based on 6): 98 calories (percent of calories from fat, 23), 4 grams protein, 14 grams carbohydrates, trace fiber, 2 grams fat (1 gram saturated), 94 milligrams cholesterol, 206 milligrams sodium.

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