Matzo Ball Floaters
The long held secret to light, airy matzo balls is using seltzer (carbonated water) as an ingredient and allowing for an extra long simmer.
½ cup seltzer
2 teaspoons salt
4 Tablespoons oil or schmaltz
1-cup matzo meal
1 teaspoon pepper
Optional: parsley, ginger, or sautéed onions
Beat eggs and seltzer with oil- mix in other ingredients and refrigerate 1 hour
Bring at least 3 quarts of water or chicken broth to a gentle boil. Oil or wet your hands and roll batter into golf ball sized balls, Drop into water.
Cover and continue to gently simmer (about 20-30 minutes) until matzo balls rise to top and stay at the top about 5 minutes—so that the insides are cooked well.
If making ahead, remove each carefully with a spider strainer or slotted spoon. Place on a baking sheet covered with waxed paper. Let cool completely, then freeze. Remove frozen matzo balls and gently store in a plastic bag until ready to use. Defrost and warm in soup.
Recipe makes about 10-12 matzo balls. Double or triple recipe if needed