Best of both worlds matzah balls
These are a healthier twist on a classic without compromising on taste. If you like yours lighter, add a little more oil, a pinch of baking powder and a dash of sparkling water to the mix. If you have extra matzah balls, open-freeze the cooked and drained balls until solid about 2 hours then put them into plastic bags. Defrost at room temperature for an hour, then reheat in the simmering soup.