11:51 am March 30, 2010, by John Kessler
If anyone is planning to a Passover Seder for tonight and still needs a matzo ball recipe that promises on a stack of Torahs to produce fluffy, light orbs of unleavened yumminess, look no further.
This recipe, which uses stiffly whipped egg white to leaven, has never let me down. No oil, no seltzer, no panicked injunction to never lift the lid or face matzo ball failure.
The accompanying story is here.
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