Passover Recipe: No-Fail Matzo Balls

I have been using this recipe for as long as I can remember, from my very first Seder-hosting experience nearly 30 years ago.

Makes 8-10 large matzo balls

Ingredients:

• 4 large eggs
• 2 teaspoons salt
• 4 tablespoons butter, melted and cooled
• 1 cup matzo meal
• ¼ cup club soda
• 2 1-quart boxes of chicken broth

Directions:

1. Beat eggs with salt and add melted butter (make sure it is cooled or it will cook the eggs!)
2. Stir in the matzo meal and add club soda.
3. Refrigerate for at least one hour or, better still, overnight.
4. Put chicken broth in large pot and bring to a boil.
5. Meanwhile, using heaping tablespoonfuls of the matzo batter and wet hands, form into balls. The less you handle the dough, the fluffier your matzo balls will be.
6. Place matzo balls in boiling chicken broth and cover.
7. Simmer until tender when tested with a fork, about a half hour.