After making many, many batches of matzo balls for my friends, I perfected the recipe and am sharing it here. They're always a welcome treat.
I signed up just to rate this recipe. It serves closer to 10 than 4, so be prepared. We had leftovers here for days (but it reheats well). I made these balls to practice for the upcoming Holiday, and they came out great! Use salted water on your hands to keep the dough from sticking to them, and drop the balls into the broth with a slotted spoon. I also used the freezer to get the dough ready faster. It took about an hour. I added some veggies to the soup. My Jewish mother-in-law even said they were some of the best she's ever had. I'm not sure if this recipe is kosher or not, but it's great either way. - 05 Sep 2007 (Review from Allrecipes US | Canada)
This recipe makes up the absolute best matzo balls I have ever had. They were fluffy, not heavy and very flavorful. This made about sixteen 1-2" matzo balls. This will be my go-to recipe, especially when I don't have schmaltz on hand for my grandmother's recipe. - 09 May 2010 (Review from Allrecipes US | Canada)
the best balls I have tasted my whole life... ate every night for three days in a row while sick... I believe they were instrumental in my recovery - 31 Jul 2007 (Review from Allrecipes US | Canada)