Fluffy Matza Balls

 

[Makes 6 very large matza balls or 12 smaller ones]

1 cup matzo meal 

1 teaspoon baking powder 

1/2 teaspoon salt 

Pepper to taste

1/2 teaspoon garlic powder 

4 large eggs 

1/4 cup oil or melted schmaltz 

In a large mixing bowl whisk eggs together, then add the oil, matzo meal, baking powder, salt,  and garlic powder. Mix to combine, adding some warm water if the mixture is too dry.

Shape into balls and put into fridge to chill before cooking [about an hour]

Gently drop balls into the soup or boiling water.  Reduce the heat to a simmer. Cook 30 mins.  Note that if you cook them in the soup, they do absorb a lot of the soup, they taste great but a lot of the soup disappears into them.