Last week, I got involved in a discussion on Twitter about Matzo Balls. The controversy centered around the question should they sink or float in soup? While I have to admit I have served my share of sinkers, my preference, and that of my family, is to have floaters.
This year, I discovered the trick Instead of the two eggs the mix calls for, separate three eggs. Beat the egg whites till fluffy, and then mix in one egg yolk and the matzo meal. The whipped egg produces a lighter fluffier, floating matzo ball.
What do you do with the left over egg yolk? Mix it with matzo farfel, spread in a thin layer on a baking sheet, and bake till golden brown. Then break it up and toss it in the the soup.
It was delicious.