Matzo Ball Soup

Ingredients

• For the matzo balls: 4 large eggs
• 1/4 cup schmaltz or vegetable oil
• 1/4 cup seltzer or chicken broth
• 1 cup matzo meal
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh dill
• For the soup: 10 cups chicken broth (homemade if you have it)
• 3 carrots, sliced
• 2 ribs celery, sliced
• 1 cup shredded cooked chicken (optional)
• chopped fresh dill and salt, to finish

Steps

1. Whisk the eggs, schmaltz and seltzer. Stir in the matzo meal, salt, pepper and dill. Cover and refrigerate 30 minutes.
2. Bring a large pot of salted water to a boil. With wet hands, roll the mixture into 12 balls about 1 1/2 inches across; they will double in size.
3. Drop the balls into the water, cover, lower to a steady simmer and cook 30 to 35 minutes without lifting the lid much.
4. Meanwhile simmer the broth with the carrots and celery until tender, about 15 minutes. Add the chicken if using.
5. Move the cooked matzo balls into the broth with a slotted spoon. Season with salt and finish with dill.

TipCooking the matzo balls in salted water rather than the soup keeps the broth clear.