Matzah Balls

I've been experimenting with Mom's matzah ball recipe for years now.  We all like the 'fluffy', not 'bowling ball' variety, but I find if they are too fluffy, you can barely taste them.  The seltzer is the key to the fluffy part.  This year I combined several different recipes and think I've gotten a good combination of fluff and taste.  See what you think!

Ingredients:

4 eggs
4 Tbsp vegetable oil
1 1/4 to 1 1/2 cups matzah meal
2 Tbsp chopped fresh parsley
1/2 + tsp Kosher salt
1/4 tsp freshly ground pepper
1cup seltzer

Directions:

1)Beat the eggs; add the oil, matzah meal, parsley, seltzer, salt and pepper.  The texture should be almost solid, but not hard.  Refrigerate for a few hours or overnight

2) To prepare the matzah boils, boil a large pot of water with a little salt.  Have a small bowl with a little oil on hand.  Put oil on your hands, remove a one inch round of the mixture, roll in your palms and drop into the water.  Keep repeating the oil and rolling until you've finished the whole batter.  The balls will initially sink to the bottom, then rise as they expand.  Be sure to keep the heat on high enough so they remain floating.  Cook for 30 minutes.

3) Remove the balls with a slotted spoon onto a plate.  Drain water out of the plate as it accumulates.  When cool, place in a container, preferably in a single layer.  Refrigerate until ready to use.  Then remove and place in hot soup and continue to heat until the matzah balls are heated through.