MATZOH BALLS

1 can matzoh meal - follow instructions on back, adding a touch of salt and nutmeg for taste.

To make lighter fluffier matzoh balls substitute club soda for water. For harder matzoh balls add more matzoh meal.

When shaping the matzoh meal into balls, it helps to keep your hands wet or coated with a little oil so that it doesn’t stick. Drop the matzoh balls into boiling water, cover and cook for 30-40 minutes. Remove and chill. Matzoh balls can be made in advance and frozen.

If you want to freeze them, remove from water and place on a either a greased cookie sheet or wax paper and place in the freezer. Once frozen remove from cookie sheet and place in zip-lock bag. This will prevent them from sticking together.