Dana Slatkin

Dana’s Fluffy Matzah Balls

Matzah Ball

Every year around this time, I start worrying about matzah balls. Ten years ago, I took over the job of Passover host from my mother, and though I have always enjoyed the challenge of cooking the feast, the soup course was my nemesis. In my quest for those fluffy, fork-tender spheres that separate mediocre cooks from legendary ones, I tried dozens of recipes and tested every possible technique. Was it the schmaltz? The boxed mix? The seltzer water?

This year, I finally conquered my fears. After polling a number of bubbies who happily revealed their tricks, I cobbled together what I hope is a fail-proof recipe. Give it a spin and let me know what you think. Just don’t ask me to tell you how I did it.

Try Shutters’ Vegetarian Burger.

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