Title: Fluffy Matzoh Balls
Categories: Ethnic Jewish
Yield: 8 Balls

3		Eggs; separated
3/4	c	Mazoh meal
1/2	ts	Salt
		Soup stock or boiling water

Beat the egg whites until stiff. Set aside. Beat egg yolks until frothy and fold into beaten egg whites. Fold in motzoh meal and salt. Let stand for 10-15 minutes. Form into balls with moistened hands and drop into boiling water or soup stock. Cook at a rolling simmer 20 minutes. You could add some finely chopped onions or some pepper as this is very bland.

Source: Fiddler in the Kitchen then published in the Miami Herald 8/18/94

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