I have lots of recipes for matzah balls but this is the one I tend to use the most, mainly because it's fast and it gives reliable results with only ONE egg. During Passover, many families consume eggs by the tray (1 tray = 36 eggs). I like to consume my eggs in ones and twos, not dozens.
Matzah ball recipe
From: Avital Pinnick
Date: Wednesday, April 11, 2001 12:02 AM
3/4 c. matzah meal
3/4 c. boiling water
2 tbs. oil
1 tsp. salt
pepper
1/2 tsp. garlic powder
(you can get more creative here and use minced garlic, crispy fried onion, or cinnamon or whatever strikes your fancy; matzah balls are naturally bland and can use a little seasoning)
1 egg
Pour boiling water over the matzah meal, oil, salt, pepper, garlic powder, and stir *well*.
Let it cool. It will take on the consistency of concrete but don't worry--these matzah balls are light. Beat the egg and stir in thoroughly. You'll notice that the texture changes immediately and the mixture becomes more workable. Bring your soup or a pot of salted water to a rolling boil. With a bowl of water nearby to dip your hands into, quickly roll the gunk into marble-size balls and throw them into the boiling soup or water. Cover tightly, turn heat way down, and simmer for half an hour. Serve immediately in a rich chicken broth or any other kind of soup. You can reheat them the next day in soup but they'll be slightly heavier.
Avital