Chef’s Quick Tips: Matzo balls

This week Chef Leah from Chabad of Stamford shares with Tina Redwine how to make your own matzo balls.
Four eggs
1 cup Matzo meal (or grind up matzo that you buy in the box at the grocery store)
Quarter cup of oil
Quarter cup of water. (Use seltzer if you would like to make them fluffier.)
Pinch of salt
Black pepper
Mix everything up
Put in fridge for at least a half an hour. Once the mixture is firm wet your hands with a little bit of oil or water and roll out balls and drop matzo balls into hot chicken soup, broth or steaming water.
Let them cook for a little while on low flame. Could leave in for your to an hour.