The Matzo Secret

DEAR SOS: The matzo balls at Junior’s Deli in Westwood are enormous, yet so light and fluffy they almost float out of the bowl. Will Junior’s share their secret?

--D.F.

DEAR D.F.: Chef William Lowder of Junior’s shed some light on the matter. The trick is to add the uncooked ball of dough to slowly simmering water, allowing the entire mass of dough to be cooked thoroughly. Briskly simmering water will cook the outside but won’t penetrate the core, creating a tough, heavy matzo ball with an uncooked center.

JUNIOR’S MATZO BALLS

5 eggs

1 cup matzo meal

1/4 teaspoon baking soda

2 teaspoons salt

1/4 teaspoon white pepper

1/2 cup oil

Beat eggs. Mix in matzo meal, baking soda, salt, pepper and oil until well blended. Let dough rest 15 minutes.

Scoop into balls using standard ice cream scoop and carefully drop into large saucepan filled with slowly simmering water. Do not overcrowd to allow for expansion. Cook 25 to 30 minutes.

Remove carefully with slotted spoon and place in bowl of cold water to stop cooking.

10 large or 20 medium to small matzo balls. Each large matzo ball:

185 calories; 503 mg sodium; 106 mg cholesterol; 14 grams fat; 18 grams carbohydrates; 4 grams protein; 0.05 gram fiber.

* Cassis & Co. Bistro glasses from In The House, Beverly Hills, and Chinzia, Santa Monica.

*

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