the key to matzah ball soup

photo courtesy of http://www.bramfoto.com/fotos_abstract.html

well of course you must start with a solid soup base.
if a veggie soup- include a lot of onions, carrots, celery, GINGER AND GARLIC!! (the caps mean to emphasize their importance)
let that boil for a while on a low to med heat
if a chiken soup- add chicken :)
make the matzah meal by putting some matzah in a blender (or in a bag to crush it up)
add some parsley and chopped onions or shallots.
use 1/2 c of matzah meal for 2 eggs.
the key to a good matzah ball is that you want to add only the egg yolks first to the matzah meal. then mix in the parsley, and onions/shallots until evenly wet.
seperately beat the egg whites until stiff.
gently fold the egg whites into the matzah mix. then put in the fridge for 1-several hours.
when you add the egg whites whipped, it makes for a lovely fluffy texture.
when you are ready to add the matzah balls to the soup (about 1/2 hour before you want to eat it ideally), gently make balls from your matzah paste. you don't want to squeeze them too tightly or the hard little balls will fall to the bottom of your pot and will be gross. you want them to be nice and fluffy- but you do want them to stick together and not fall apart. so you'll have to find a nice medium of ball squeezing.

have fun and be healthy!