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.
This recipe goes with Matzoh Ball Soup
Southern Living NOVEMBER 2006
1. 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.
2. 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.
Go to full version of