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Parve
Easy
1 Hour, 20 Minutes
Diets 
Matzah balls — not too hard, not too soft, but just right… to make all the different camps happy. For a snack idea, I tried dipping extra matzah balls into a sweet mixture, based on a popular Hungarian recipe, and my family loved it!
3 large shemurah matzos
1 cup Yehuda Matzo Meal
4 eggs
1/4 cup seltzer
3 tablespoons oil, plus more for cooking
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup walnuts
4 tablespoons brown sugar
1 teaspoon Gefen Cinnamon
Soak the matzo in a bowl of water until soft. Pour out the water and squeeze matzo well. Add the remaining ingredients and mix well until you have a soft mixture.
Heat a four-quart (four-liter) pot of water to a rolling boil. Add one to two tablespoons of oil to the pot.
Form small balls about the size of a walnut and drop into the pot. Cook for a half hour. Remove and strain. Matzo balls can be frozen at this point. Rewarm in soup.
Yields about 20
Photography: Moishe Wulliger Styling: Renee Muller
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