Matzo Balls

Another recipe from my new favorite blog--smittenkitchen.com. I gave everyone at my seder one of these homemade matzo balls and one from a mix in their chicken soup, like a fun taste-test at the seder. They were both floaters, but the homemade one was a nice density, while the one from a mix was more salty and airy.

It makes about 8 good size matzo balls, so of course you'll want to multiply everything by at least five.

1/2 cup matzo meal

2 eggs, slightly beaten

2 Tbsp schmaltz (or vegetable oil)

1 tsp salt

1/4 tsp pepper

2 Tbsp seltzer

Mix ingredients and refrigerate for 30 minutes. With wet hands, roll into a ball (roughly the size of a golf ball) and drop into a big pot of well-salted boiling water. Simmer, covered, for 40 minutes.