Matzo Ball Recipe

Separate 3 eggs, Beat egg whites with cream of tartar until light Meringue consistency.

Add the 3 egg yolks plus the 2 whole eggs, add matzo meal, baking powder, baking soda, kosher salt, garlic powder, onion powder, chicken fat or oil, parsley, and chicken powder. mix well untill well blended, add in seltzer, and fold in egg whites. Mix well(don't over mix) Cover and put in the refrigerator for at least 1 hour. The longer in the refrigerator the better. Wet hands, make into balls, roll lightly. (If batter is a little to loose add a little more matzo meal.

Add matzo balls to rolling boil chicken soup, or boiling water. They should float to the top, cook for 30 to 40 minutes.