Best Matzo Balls
I came up with this matzo ball recipe after years of experimenting with different matzo ball recipes to get the right consistency. These matzo balls come out soft but not falling apart. If you like firmer matzo balls, either reduce the seltzer or add an extra 1/4 cup matzo meal.
eggs
4
large
olive oil
6
tablespoons
club soda
⅓
cup
club soda
2
tablespoons
salt
½
teaspoon
matzo meal, or more as needed
1 ½
cups
water
4
quarts
 Whisk eggs and olive oil in a bowl until combined; stir both amounts of club soda and salt into egg mixture. Mix matzo meal into wet ingredients to form a workable dough; if mixture is too wet, stir in 1/4 cup more matzo meal. Cover and refrigerate for 30 minutes.
  Bring water to a boil in a large pot. Wet your hands and form matzo ball dough into walnut-size balls. Gently place matzo balls into boiling water. Reduce heat to low, cover, and simmer matzo balls until tender, 25 to 30 minutes.
