Not quite that simple. Matzo balls are basically dumplings. It takes a little more work than that:
Matzo Ball Soup
The chicken soup itself traditionally starts out with a whole chicken, and many people swear by this method as the ONLY way to do it properly. The chicken is cut into pieces, and simmered with root vegetables - particularly carrots, parsnips, and parsley root. Everyone's favorite part of the soup, though, is that airy little wonder known as the matzo ball (also called knaidel).
While there are several recipe variations for matzo balls, the basic formula for these light dumplings contains matzo meal , eggs, chicken fat (schmaltz), and salt. They are cooked in boiling water or broth until they expand and become light and fluffy. Matzo balls should be chilled for at least an hour before you cook them. If you don't chill them, they may get soggy and fall apart in the soup.
Most cooks have a few tricks up their sleeves for keeping their matzo balls the lightest, fluffiest, most divine morsels in the neighborhood. Some people will tell you that the secret of perfect matzo balls is to leave the pot covered until the dumplings are almost done. If you leave the lid off, the matzo balls may become dense and leaden. Others separate their eggs and beat the whites until they are fluffy before combining them with the rest of the ingredients. For some cooks, the preferred way to add a light and tender touch to matzo balls is to use seltzer or ginger ale in the mixture. Still other seasoned cooks swear that the only way to shape matzo balls is to oil your hands first. Not only will the oil keep the balls from sticking to your hands, the oil forms a light coating on the outside, helping prevent them from absorbing too much liquid while they cook. On the other hand, you may know someone who swears that the only way to keep matzo balls from becoming too dense is to drop them off of a spoon without shaping them at all.
Matzo Ball Soup
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