The key to really fluffy, light and delicious matzah balls is not in the matzah – it’s in the eggs.

Beat the eggs in a mixing bowl with a hand beater for a few minutes.  Turn off the mixer; add everything else to the beaten eggs and stir with a fork. The mixture will fall a bit; this is fine.

Cover the mixture and refrigerate for an hour or overnight.

To prepare the matzah balls:

Use a large, wide pot, as these matzah balls will grow a lot in size.

Fill the pot 3/4 full with water; boil the water with half a teaspoon of salt until it is bubbling.

Wet your hands with a bit of water and shape small balls out of the batter. Drop them gently (the hot liquid can splash!) into the boiling water.

Cook for 30–40 minutes. Remove the matzah balls from the pot with a slotted spoon. Place them on a flat plate and let them cool.

Freeze your fluffy matzah balls in plastic bags or a container. When you are ready to use them, drop them into your family’s boiling chicken soup while they are still frozen. Half an hour later they will be fluffy, soft and ready to eat!

Another idea is to use a mini ice-cream scooper or a mini cookie-baller to shape the matzah balls, so that every matzah ball will be the same size.

Excerpted from Let My Children Cook!