The debate rages: heavy matzo balls or featherlight ones? The following matzo balls satisfy both camps.
2 large eggs, well beaten with a fork
3 tablespoons unflavored seltzer, sparkling mineral water, or club soda
2 tablespoons rendered chicken fat, melted (you could substitute vegetable oil)
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/2 cup matzo meal
1. Mix the eggs, seltzer, chicken fat, salt and pepper in a bowl. Gradually stir in the matzo meal, stirring until everything is well combined. Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours.
2. Bring a pot of salted water to a boil.
3. Using cool, wet hands shape the matzo mixture into 8 balls, each about 1 1/2-inches in diameter.
4. Reduce the heat to simmering and gently add the matzo balls. Cover the pot and poach the matzo balls in the barely simmering water for 25 minutes.
The debate rages: heavy matzo balls or featherlight ones? The above matzo balls satisfy both camps. Makes 8 matzo balls.