Mini Matzo Balls
Matzo balls expand greatly when cooked, so make sure to roll these marble sized before dropping in water. If the cooked matzo balls break in a fondue pot, just ladle them out with the soup!
Pour matzo meal in a cup and stir with a fork to break up any lumps.
In a bowl, beat eggs with a fork. Add seltzer, margarine, and parsley and mix well. Sprinkle in salt and pepper to taste.
Slowly stir in matzo meal. Keep stirring until mixture is smooth. Cover and refrigerate for at least 1 hour or until batter has stiffened.
Bring a large pot of salted water to a boil. Roll dough into small balls — about 36 of them — and drop into boiling water for 15 minutes. Remove with slotted spoon to a shallow serving bowl or baking dish and serve with broth fondue.
Heavy or Light?
Every Jewish family has a favorite matzo ball recipe, a favorite matzo ball cook, and an ongoing discussion about whether the best matzo balls are heavy or light. Here's one secret to making lofty or leaden balls: How much the dough is handled when rolling the balls is more important than the recipe itself. Quickly, barely shaped balls hold more air and will be fluffier when cooked. For fondue, it's best to use a little more pressure when rolling the matzo balls so they hold together in the broth.