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One step for lighter matzo balls is not to overhandle the dough.
Another trick is to substitute club soda or seltzer water for the liquid in your favorite recipe.
In “Healthy Jewish Cooking,” author Steven Raichlen describes the ideal matzo ball as neither “too light” nor too heavy. He says the addition of carbonation provides a natural “and legal” leavening for the Passover holiday when yeast and other leavening agents are restricted.