This recipe was way better than the disappointing one I tried before from another site. And I so appreciate all of the suggestions for variation. I added some fresh parsley and chicken broth and cooked them right in the soup.

I changed this recipe a bit - My family likes small light and fluffy matzo balls. I quadrupled the recipe. I used selter instead of water - as the carbonated water helps to fluff up the matzo balls. I used only a tsp. of olive oil instead of the margarine and added some salt, pepper and garlic powder to the mixture. I refrigerated the mixture for about 1/2 hour and rolled them into small balls with wet hands to help keep their shape. I let them boil in slated water with the pot cover on for about 25 minutes - no peaking - or the matzo balls will flip and fall to the bottom of the pot. I did not cook the matzo balls in the chicken soup - as I did not want the soup to become murky from the matzo balls as they cooked. I also froze them in a single layer on cookie sheet and then placed them in a zip lock bag - this way I can take out as many matzo balls as I wanted and they wouldn't be stuck together.

This receipe will give you "sinkers"- if you want floaters -3 eggs no oil, very little water, 1/2 C matzo meal. Refrigerate 20-30min. Drop in rapidly boiling water/chicken soup cover cook for 20 minutes. The larger the pot the better. - If yor soup has the veggies removed make it in the soup.

Thanks for the tip about packing them. That explains a lot. I use oil instead of butter. PS; I boiled them in chicken broth and added stock to the m.b mix for more flavor. Thanks for the recipe.

There's nothing better on a cold (Spring) night than a bowl of matzo ball soup. My kids consider these a special treat and they were so easy to prepare. The only change I made was subbing canola oil for the margarine. As the directions suggest, don't pack them tightly like you would a meatball. You want the matzo balls to come out light and fluffy. Thanks Janine!!