Matzo Ball Soup

Ingredients

Matzo Balls

  • ½ cup matzo meal
  • 2 eggs, lightly beaten
  • 2 tablespoons reserved chicken fat or vegetable oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 Tbsps chicken stock or seltzer (which both of our mothers swear by for making the balls extra light)

Soup

  • 2 to 3 quarts prepared chicken stock (recipe above)
  • 1 carrot, thinly sliced
  • A few sprigs of dill

Preparation

  1. Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.
  2. Bring 1 ½ quarts of well-salted water to a brisk boil in a medium sized pot.
  3. Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
  4. About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.

Makes 8 to 12 matzo balls

From smittenkitchen.com.