Any Jewish mother (like myself) takes Matzoh Ball making very seriously, which is why I always use the same recipe. The ORIGINAL Streits Recipe, that used to be on the box (they’ve since changed it). Make it this way and I guarantee, your Matzoh Balls will be light and fluffy.
You can double or triple this recipe. If you are going to make it for more than 4 people, I recommend at least doubling the recipe.
Original Streits Matzoh Ball Recipe
4 eggs, beaten
1 cup unsalted matzoh meal
1/2 cup water
1/3 cup melted margarine or oil
1 teaspoon salt
Dash of black pepper
Beat eggs in a bowl. Then add water, margarine/oil, salt and pepper to the beaten eggs.
Mix well. Add Matzoh meal and stir.
Refrigerate at least one hour.
Form into balls (you’re going to have to wash your hands extra well and form with your hands) and drop into pot soup or boiling water. Cook 20 minutes. Makes 16 to 20 matzoh balls.