Extra Fluffy Cloud Matzah Balls

Quantities for 30 servings

• 500 g matzah meal

• 7 cups water

• 3 onions (very finely chopped)

• 10 tbsp oil

• 3 tsp salt

• 1 tsp ground black pepper

• 8 eggs (separated)

1. 1

   Fry all the chopped onion in the oil until nicely browned

2. 2

   Add the spices and water and bring everything to a boil

3. 3

   Turn off the heat, pour in the matzah meal and mix well. Leave the mixture to cool on the counter for about half an hour to an hour

4. 4

   Separate the eggs. Mix the yolks into the mixture, whip the whites to stiff peaks and fold them in gently

5. 5

   Chill the mixture in the fridge for at least an hour to an hour and a half

6. 6

   Shape small balls and cook them in water with soup powder, or straight in the soup, until they float and then a few more minutes