Makes 18-24

Note: These are soft, light matzoh balls that float like angels in the soup. If you prefer the dense "sinkers," look elsewhere.

• 1 tbsp. salt for pot of water

• 4 large eggs, separated

• 1/2 tsp. salt

• 1/4 tsp. pepper

• Matzoh meal, in 16-oz. can (you won't use it all)


Heat 3 gallons of water in a large pot with a cover until it comes to a boil. Add the tablespoon of salt.

While the water is heating, separate the eggs, placing the whites in a large, clean metal bowl.

With an electric mixer, beat whites to stiff peaks, then add salt and pepper.

In a separate bowl, beat the yolks until frothy, then gently fold into the whites.

Starting with 1 cup of matzoh meal, gradually fold the meal into the egg white mixture, a few spoonfuls at a time. To fold, use a spatula to scoop under the whites, then bring the batter up from the bottom of the bowl, folding it over the top. Gentleness and patience are key. Don't stir. That will deflate the tiny bubbles in the whites.

Continue adding meal until the mixture holds together in the desired texture. That will take about a cup of meal, but could be a little more or less.

Fill a bowl with cold water for dipping your hands while forming balls.

Gently shape the batter into golf ball-sized spheres and drop into the boiling, salted water. When all the balls are in, cover pot, leaving the lid slightly ajar so the steam can escape. Cook over medium heat for about 25 minutes.

Remove matzoh with a slotted spoon onto a plate or rimmed baking sheet and serve with soup.