Kosher for Pesach Matzo Balls

As the title suggests, we couldn't do our usual matzo ball soup because we use baking powder to give the matzo balls a little lighter texture. As it would turn out, I liked these more.

Ingredients

• 6 large eggs
  
• 1 stick butter, melted (could probably cut this down / use margarine)
  
• 1.5tsp salt
  
• 1 7/8c matzo meal
  
• a lot of parsley, ground black pepper, and sage
  
• water until it forms a fairly thick dough that can be shaped with the hands
  

Basically, stir everything together in a bowl. Refrigerate about 2 hours or (better) overnight. When the dough comes out of the fridge, it should be at a consistency where you can shape it with your hands into matzo balls. It'll be sticky, though. Fair warning.

Set a big pot of salted water to boil. Or better yet, use some chicken stock (we just used salted water since we had vegetarians.) Form the matzo balls (I used an ice-cream scoop to portion them out and my hands to smooth them), and as you do, drop them into the simmering water. Once you've got them all into the pot, set the water to simmer. Cover and let them cook for about 20 minutes. We may have cooked them longer - after 20 minutes, take one out and cut it in half to see if it's done through all the way.

Later, drop them into some stock with vegetables and serve.

Thoughts: Claire likes the other recipe better. I guess I just grew up eating matzo balls primarily on Passover, so I prefer a denser texture. What I did learn, however, is that the matzo balls work a LOT better generally if you shape them with your hands rather than an ice cream scoop. However good the scoop is, it will leave a few jagged edges and give you more like matzo spaetzle, which NOBODY wants.

Disaster Index: 1/10