How to Make Heavier Matzoh Balls
- 1). Lightly mix eggs, salt, oil and 1/4 chicken stock together with the matzoh meal. So far, this is exactly the same process that would be seen in a matzoh ball recipe for light matzoh balls.
- 2). Put all the matzoh meal into the mix at the same time. This is where the recipes differ. For the light matzoh balls the matzoh meal is slowly stirred in.
- 3). Cover bowl with plastic wrap and put in refrigerator for 30-60 minutes. For lighter matzoh balls the refrigeration time is much longer.
- 4). Boil the chicken stock in the large pot and remove the matzoh balls from the refrigerator. Place the matzoh balls in the liquid and cook for about 30 minutes. The matzoh balls will sink when placed in the liquid and will rise when they are completely cooked. Remove the soup from the stove and serve hot.
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