Matzo Balls can be made ahead and refrigerated in their cooking liquid for up to 3 days. Reheat in the cooking liquid and then add to the soup when ready to serve.
4 large eggs
1/2 cup seltzer water or water
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon pepper
1 cup unsalted matzo meal
8 cups water
1 32 ounces container kosher chicken broth
How to Make It
Beat eggs with an electric mixer 2 minutes or until frothy. Add seltzer water and next 3 ingredients; beat well. Add matzo meal, and beat until batter starts to thicken (about 2 minutes). Cover with plastic wrap, and chill at least 1 hour.
Bring water and chicken broth to a boil in a large Dutch oven over medium-high heat. Reduce heat, and simmer. Wet hands, and shape batter in palm of hands, into 14 (2-inch) balls. Drop balls in simmering broth mixture. Cover and cook 20 minutes or until matzo balls double in size. Add matzo balls to soup and discard cooking broth mixture.