Matzo Ball Soup

By ldelmas

Serves 6 to 8

The flavor of this soup depends on homemade broth; do not substitute store-bought broth. We prefer the flavor of matzo balls made with chicken fat, but vegetable oil can be substituted. If you make the matzo balls larger, they may require a longer cooking time. The flavor and texture of the matzo balls will vary widely depending on the brand of matzo meal you use; more finely ground matzo meal will produce fluffier matzo balls.

Ingredients

• 4 large eggs, lightly beaten
• 1/4 cup chicken fat or vegetable oil (see note)
• 6 tablespoons water, plus extra as needed
• 1 cup matzo meal, plus extra as needed
• Salt and pepper
• 8 cups Simple Chicken Broth
• 3 carrots, peeled and sliced 1⁄8 inch thick
• 2 tablespoons minced fresh dill or parsley

Preparation

Step 1

. Whisk eggs, chicken fat, and water together in a medium bowl. In separate bowl, whisk together matzo meal, 1½ teaspoons salt, and ¼ teaspoon pepper. Stir matzo mixture into egg mixture until just combined and let sit for 2 minutes.

2. Adjust consistency of matzo mixture as needed with additional matzo meal or water until it resembles texture of soft mashed potatoes (when a wooden spoon is run through the mixture to divide it in two, the two sides do not run back together). Cover and refrigerate for 1 to 4 hours.

3. Bring 4 quarts water and 2 teaspoons salt to a boil in large Dutch oven. Use moistened hands to shape 1 tablespoon matzo mixture into a 1-inch ball; repeat with remaining matzo mixture. Drop balls into boiling water, cover, reduce to gentle simmer, and cook until matzo balls are cooked through and firm, about 20 minutes.

4. Meanwhile, bring broth to a simmer in large Dutch oven. Add carrots and simmer gently until tender, 10 to 15 minutes. Using slotted spoon, transfer cooked matzo balls to soup. Off heat, stir in dill. Season with salt and pepper to taste, and serve.