A comforting and flavorful matzo ball soup recipe with a twist for enhanced taste and texture.
Separate the egg yolks from the whites into two bowls.
Ensure no yolk gets into the whites for better whipping.
Whisk the yolks with salt, pepper, and club soda until well combined.
Use a whisk to incorporate air into the mixture.
Beat the egg whites until stiff peaks form.
Ensure the bowl is clean and dry for best results.
Gently fold the yolk mixture into the beaten egg whites using a spoon.
Fold gently to maintain the airiness of the whites.
Gradually add matzo meal to the egg mixture, folding until a medium consistency is achieved.
Add the matzo meal in small batches to avoid lumps.
Cover the mixture and refrigerate for 30 minutes.
Chilling helps the mixture firm up for easier shaping.
Bring water to a boil in a large pot.
Ensure the pot is large enough to accommodate the expanding matzo balls.
Form the chilled mixture into balls and gently drop them into the boiling water.
Wet your hands to prevent sticking while shaping the balls.
Reduce the heat, cover the pot, and simmer the matzo balls for 30 minutes.
Avoid uncovering the pot during cooking to maintain consistent heat.
Serve the matzo balls in your favorite soup and enjoy.
Garnish with fresh herbs for added flavor and presentation.
