Kittencal's Light-As-A-Feather Matzo Balls

These are the *best* and fluffiest matzo balls on the planet, matzo meal can be found in the Jewish or deli section of any major super market chain or in a deli store, store any leftover matzo meal in the fridge or freezer ---these really expand when simmering in the broth so make sure that you have lots of broth in the pot before adding them in :)

• Ready In: 1 hr 30 mins
• Serves: 22-25

Ingredients

• 4  large eggs
• 1⁄4 cup  oil
• 1  cup matzo meal
• 1 3⁄4 teaspoons baking powder (2 teaspoons won't hurt)
• 1  teaspooon table salt (I use seasoned salt) or 1  kosher salt (I use seasoned salt)
• 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon fresh ground black pepper (or to taste)

Directions

1. In a medium-size bowl, whisk eggs and oil together with a small whisk or fork until well blended.
2. In a medium bowl combine the matzo meal, baking powder salt, garlic powder and black pepper.
3. Add in the egg/oil mixture.
4. Mix lightly until combined (do not over mix).
5. Refrigerate for 1 hour.
6. Using lightly greased hands shape the mixture into 1-inch round balls.
7. Drop the balls into a large pot of simmering chicken broth (can use boiling water mixed with 2 tablespoons or more of chicken bouillon powder instead of the broth).
8. Cover and reduce heat to low.
9. Simmer for 30 minutes or until soft and tender.
10. *NOTE* the balls will expand to almost double in size when cooking.