There’s one Ashkenazic food that everyone loves, and that’s Matzah balls. Passover Matzah Balls are a basic staple in any household these days.
I remember my Mom’s and they were excellent, not heavy at all. This version uses olive oil instead of the traditional fat, schmaltz, rendered chicken fat which is just too heavy for my taste.
Alternatively another punt at Matzoh balls and soup;
The ingredients are as follows:
2 eggs beaten
4 tablespoons olive oil
1 cup Matzah meal
1/4 – 1/2 cup water
1 teaspoon salt
1/2 teaspoon freshly grated ginger (optional)
Combine the beaten eggs, oil, and Matzah meal.
Add 1/4 cup water, salt, and ginger. If the mix seems stiff enough to roll into a hard ball, add more water by tablespoons till it’s a stiff mixture, not a firm dough.
Cover the mixture and put it in the fridge for 2 hours. This step is important if you want light Matzah balls. The batter can rest, refrigerated, up to 8 hours or overnight.
Have a medium pot with plenty of boiling, lightly salted water ready. With wet hands, form walnut-sized balls of dough, and drop them in. Cover and cook the Matzah balls over a medium flame for 20-30 minutes. Lower the heat so that the water simmers after the initial boil.
Remove the Matzah balls from the water and either set them aside for later or put them in your soup right away, or drain them for later use.
Matzah balls may be cooked directly in the soup, but you may find that the result is heavier.