Ingredients

6 large eggs

6 Tablespoons chicken fat or margarine

2 tsp salt

1/2 teaspoon xantham gum (optional, but helpful)

2 cups instant mashed potato flakes

4 tablespoons club soda

Preparation

  1. Beat eggs and margarine/fat together (by hand is okay.)

  2. Add salt and xantham gum to potatoes and mix with fingers to combine.

  3. In 3 or 4 batches, add the potato flake mixture to the egg mixture, combining well each time.

  4. Add the club soda, mix well and chill for 20-30 minutes.

  5. Wet your hands and form the mixture into balls about the size of a walnut (they puff up a lot while cooking.)

  6. Cook in simmering soup/broth/hot water for 20 minutes.

NOTES: I used “chicken-flavored” instant mashed potatoes to give them even more of a chicken soup kick!

If you like heavier matzah balls, substitute 4 tablespoons of broth or water for the club soda.