My Top Secret (but not anymore) Matzo Ball Recipe!

Oh no! In Washington, DC, we are looking at the prospect of six inches of snow tomorrow! All I can think of is curling up on the sofa, putting in a movie, and eating some matzo ball soup.

BUT, Matzo Balls can be tricky. I hate when they come out hard, dense, and sink to the bottom. eww.

But not these! My matzo balls are perfectly fluffy "floaters" and will warm your families stomachs and hearts!

Here is my recipe:

What you need:

• 1 cup Matzo meal
• 1 1/2 tsp baking powder
• 1 tbsp salt
• 1 tbsp garlic powder
• 1/4 of an onion, chopped very finely
• Fresh dill (lots!)
• 4 tbsp Plain seltzer water
• 3 large eggs
• 1 tbsp Pepper
• 1 tbsp Crushed red pepper (we like spicy in my house)
• And feel free to add any other spices you have that you think will taste good!
• Whatever you need to make your chicken soup

Directions:

• In a medium size bowl, add your matzo meal and eggs and stir. 
• Add in your baking powder, onion, and spices (you can add more or less of everything to taste)
• Hint: The more dill the better!
• Put matzo ball mixture in the fridge for at least an hour (or overnight).

• Bring your chicken broth to a boil.
• Add in your carrots, celery, or whatever you like. 
• Out of matzo ball mixture, roll into small, golf size balls (remember, they will expand a lot!) and drop them into the boiling chicken broth.
• COVER and bring broth down to a simmer.
• IMPORTANT: This is the most important step! Make sure you cover your soup and NO PEAKING! If you lift the cover, you will let air into your pot and your matzo balls will sink!!!
• Let them simmer for 30-35 minutes. 
• Serve and ENJOY! :)