Ingredients
1 cup crumbled matzo meal
1 teaspoon baking powder (optional for Passover – see notes below for details)
1/4 teaspoon Cavender's All-purpose Greek seasoning
1/4 teaspoon of sea salt, heaping
4 large eggs
1/4 cup veggie oil
5 quarts chicken stock
1 teaspoon baking powder
Preparation
In a medium mixing bowl, use a fork to stir together the matzo meal, baking powder, salt, and greek seasoning.
In another small mixing bowl, use another fork to mix together the eggs and veggie oil, stirring briskly to make sure they are well blended.
Pour egg mixture into the dry ingredients and mix all ingredients together with a fork until just combined. Do not over-mix.
Put the bowl of matzo ball mixture into the refrigerator and let it rest for 30 minutes.
Bring your 5 quarts of chicken stock to a boil over medium heat.
When your broth or water boils, reduce heat to a simmer, ball golf-ball sized matzo balls and drop them gently into the liquid. Don't overcrowd the pot, the matzo balls will grow while cooking!
Cover the pot with a lid and let the balls cook for 30-45 minutes until fluffy and soft. Keep the pot covered– no peeking until at least 30 minutes have gone by! If you've followed instructions carefully, the balls should be floating on the surface of the water like billowy clouds of deliciousness. If they still seem dense or tight, they haven't cooked long enough. The should look soft and airy.
Test for doneness by slicing a test matzo ball in half. It should look the same all the way through the center – tender, with no dark spot in the middle. If the middle is darker than the edges, it will need to simmer a little longer – it's not quite cooked yet. Don't be afraid to cook longer if it seems dense in the center, as it really won't be light and fluffy unless it is fully saturated with broth and cooked all the way to the center.
Once cooked, serve in a bowl!
