Matzo Ball Soup
For the matzoh balls:
4 eggs, lightly beaten
¼ cup seltzer water
¼ cup schmaltz (chicken fat, if available. If you can’t find chicken fat, you can substitute oil or make your own by slowly rendering chicken skin)
1 cup matzoh meal
¼ teaspoon baking powder
¼ teaspoon kosher salt
For the soup:
8 cups chicken broth
bouillon cubes or powder, if desired
2-3 carrots, cut into ¼ inch thick rounds
fresh picked dill, chopped, for serving
Mixed together the eggs, seltzer water, schmaltz, matzoh meal and baking powder. Season with a little salt and pepper. Allow to rest for 10-15 minutes.
Meanwhile heat your chicken broth to a simmer. If using, add in the chicken bouillon and season with a little salt. Once the matzoh ball mix has rested, wet your hands with water and form acorn size balls. Carefully drop the balls into the simmering water. Add the carrots. Simmer covered for about 15 minutes, until the matzoh balls have expanded are cooked throughout. Taste the broth for seasoning, serve with fresh dill sprinkled over the broth.