Traditional matzah balls

Regardless of the entree — chicken, brisket or a vegetarian alternative — for many Jews the highlight of the Passover meal is matzah ball soup.

The following recipe comes from Manischewitz. In a move toward healthier eating, the company now recommends oil instead of the traditional chicken fat.

Of course, all cooks add their own touches and adaptations — nutmeg, ground almonds or walnuts, fresh parsley and other herbs. Many cooks use club soda instead of stock or water, which they swear gives the matzah balls a lighter feel.

But be forewarned that not all eggs give equal volume, and if you use jumbo eggs, particularly with oil, you may need to add a bit more matzah meal.

Matzah Balls | Makes 8 balls

2 Tbs. oil
2 eggs, slightly beaten
1/2 cup matzah meal
1 tsp. salt
2 Tbs. soup stock or water

Mix fat and eggs together. Mix and add matzah meal and salt. When well blended, add soup stock or water. Cover mixing bowl and place in refrigerator for at least 20 minutes.

Using a two- or three-quart pot, bring salted water to a brisk boil. Reduce flame and into the slightly bubbling water drop balls formed from above mixture. Cover pot and let cook 30-40 minutes.

Have soup at room temperature, or warmer, and remove matzah balls from water to soup pot. When ready to serve, allow soup to simmer for about 5 minutes.