Fluffy Matzo Balls

They were fluffy! The mixture was a little too loose so I had to add more Matzo meal to adjust. They came out very nice. Will make again. I also added some garlic powder and parsley.

Without even being cooked, they smelled really good. But what I did was mix the egg whites into stiff peaks and then added the yolks and mixed some more. Then I folded in dried parsley (it didn't make sense to buy a whole bunch for one tablespoon), salt, pepper, and garlic salt with a dash of dill. Finally, I folded in the matzoh meal. I didn't have three hours, so I let the mixture sit for a little over an hour. I rolled them in to little balls and put them in the fridge to sit for another 30 minutes. Then I cooked them for 20 minutes.

I have two problems with this recipe which we made for Passover this year. 1. Using a good amount of olive oil gave the matzo balls a distinctly olive oil taste which I found distasteful. It is not a traditionally Jewish taste at all. 2. I found that 20 minutes is not long enough to cook the matzo balls. Most recipes say to simmer them for 40 minutes. I thought the recipe didn't make fluffy matzo balls when I tasted them after 20 minutes. But once they sat in the hot water for longer - much longer - they turned out to be pretty fluffy. So 40 minutes is a better amount of time to simmer the matzo balls if you want them to be really fluffy. Next time I'll use this recipe as a base but I will use schmaltz (chicken fat) and canola oil for the oil - not a drop of olive oil!! I suspect they'll come out better. But in the end, they did turn out to be fluffy - with the longer cooking time.