Bubby's Matzoh Balls

Do prefer Sinkers or Floaters? Cannonballs or Clouds? There seems to be a divided camp on matzoh ball preference - perhaps a line as divisive as modern politics. Well, it doesn't need to be - here's a recipe that produces a matzoh ball that we think can please both factions and draw them back together for a common goal - you know, an accompaniment that compliments EVERY bowl of chicken soup.

Okay - I have to confess this is not a recipe for my Bubby's Matzoh Balls - but perhaps they are someones' Bubby - how do I know? Well, that the recipe is called. I wish I could site the recipe for sure, but we clipped it from the side of a matzoh meal box (it was either Osem or Streit's) and it doesn't have the brand on it. What I can tell you though is when we make matzoh ball soup, we reach into the coveted recipe box, look under soup, and grab the 2" x 5" piece of clipped cardboard. At this point, generally one of exclaims - "gee, this is just such a great matzoh ball recipe".

After trying many different matzoh ball recipes over the years, Aileen and I have finally landed on one that we like - the best part is it's pretty easy and the results are consistent every time we make them.

Ingredients

• 4 Eggs, separated

• 1/2 Cup Cold Water

• 1/3 Cup Vegetable Oil (I use Canola)

• 1 Teaspoon Salt

• Dash of Pepper

• 1 1/4 Cups Matzoh Meal

Directions

1. Beat egg whites with electric mixer until fluffy. Beat egg yolk with water until foamy. Using mixer, combine the egg whites with the egg yolk mixture.

2. Mix in oil, salt, and pepper

3. Add Matzoh meal and mix well.

4. Chill for at least 30 minutes in the refrigerator.

5. Remove from refrigerator. Grease your hands with some oil and form matzoh balls about 1 inch in diameter (don't worry - they will expand).

6. Drop the matzoh balls into 1 1/2 quarts of boiling water (Low boil, NOT rapid boil).

7. Cover the pot and cook for 20 minutes. Set a timer, walk away from the pot, do not open the pot, do not pass go, do not collect $200. Did I mention, do NOT open the pot. I mean it - do NOT open the pot.

8. When 20 minutes have passed (did you open the pot? I told you not to open the pot), remove the cooked matzoh balls with a slotted spoon.

9. Reheat the matzoh balls when you are ready to eat.

TIP: In case you didn't read it above - DO NOT OPEN THE POT WHEN THE MATZOH BALLS ARE COOKING!!!

As Always Best Regards and BonAppetIT!!!

TheITGourmet