I am sending this early so that you can all try these Matzo Balls for the holiday. They float! My mother’s recipe and her holiday china!
5 whole eggs plus one yolk
1/4 cup of plain seltzer
1 tsp salt
dash of ground pepper
1 cup matzo meal
1/4 cup vegetable oil
1 T. finely chopped parsley
1/8 tsp ground ginger
1 T matzo cake meal
Beat the eggs and yolk lightly until well combined. Add the seltzer, salt and pepper. Mix. Add the rest of the ingredients and stir until combined. The batter will be sticky.
Cover with plastic wrap and refrigerate overnight.
Fill a wide sauce pan with a good fitting lid with water, 2/3 of the way up. Add some kosher salt and bring to a boil.
Once the water is boiling, coat your hands with a bit of vegetable oil. Form the matzo balls using a large soup spoon. Roll in your hands and drop into the water. Oil your hands as needed. Once you have used all of the batter, cover with the lid and bring back to a boil. Once it is boiling turn the temperature down and: DO NOT LIFT THE LID FOR 2 HOURS
Once they are done remove to a glass pyrex dish to cool. They can be frozen or kept in the refrigerator for 2 or 3 days before adding them to your chicken soup.