Emma’s Knaidlach

My mother was never satisfied with her matzo balls, although they were always delicious. Every year, when Passover rolled around she would try a new variation of the recipe in her search for a knaidel that would be so light that it would almost float around the room. Finally, one year she achieved her ambition. In addition to being delicious, her matzo balls were so light that if you blew on them, they would float, if not across the room, across the bowl of soup. The family declared it the year that “Emma Conquered the Knaidel.”

4 eggs, separated
3 T schmaltz
1 scant cup of matzo meal
¼ cup sparkling water
½ tsp. salt

Beat the egg yolks well. Add schmaltz, salt and matzo meal. Refrigerate at lest one hour. Whip the egg whites until stiff. Add soda water to batter and mix. Fold in egg whites until combined. Drop balls into boiling, salted water. Cover tightly and cook at a slow boil for 20 minutes. Do not uncover the pot until done.

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