Passover Matzo Balls

In a large mixing bowl, combine 1 cup of matzo meal, 2 tablespoons of potato starch, and 1 teaspoon of salt, whisking together until evenly blended.

Add 4 lightly beaten eggs and 4 tablespoons of schmaltz or neutral oil to the dry ingredients, stirring until a cohesive dough forms.

Cover the bowl with plastic wrap and refrigerate the matzo ball mixture to allow it to firm up and hydrate fully.

Bring a large pot of well-salted water or clear broth to a rolling boil over high heat.

With lightly oiled or wet hands, gently shape the chilled mixture into balls approximately 1 to 1.5 inches in diameter, taking care not to compress them too tightly so they remain light and airy.

Carefully lower the matzo balls into the boiling liquid, then reduce the heat to a gentle simmer, cover the pot, and cook until the balls are cooked through and have expanded noticeably.

Remove one matzo ball and slice it in half to verify it is fully cooked — the interior should be uniformly light in color and tender with no dense or gummy center.

Using a slotted spoon, transfer the matzo balls into warmed bowls of clear chicken or vegetable broth and serve immediately.