Matzah Ball Soup
Recipe from Serious Eats
4 large eggs, beaten
1/4 c. seltzer or water
1/4 c. schmaltz or neutral oil like vegetable or canola oil
1 c. matzo meal
1/8 to 1 tsp. baking powder (optional)
1 tsp. kosher salt, plus more to taste
Freshly ground black pepper
3 qts. chicken stock, divided
Finely diced carrot and celery, for garnish
2 fresh dill sprigs, plus picked fresh dill for garnish
In a large mixing bowl, combine eggs with seltzer, and schmaltz or oil. In a small bowl, stir together matzo meal with baking powder (if using), salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes.
Meanwhile, divide stock evenly between two pots, season both with salt, and bring to a simmer. Add diced carrots and celery and dill sprigs to one pot and simmer until just tender; discard dill sprigs and keep warm.
Using wet hands, and re-wetting hands as necessary, form matzo-ball mixture into 1- to 1 1/2-inch balls, and add to simmering pot of stock that doesn’t have the carrots and celery. When all matzo balls are added, cover and simmer until matzo balls are cooked through, 1 hour. Cooked matzo balls can be kept warm in their broth until ready to serve.
Using a slotted spoon, transfer matzo balls to serving bowls (you should have at least 3 per bowl); strain matzo-ball-cooking broth and save for another use. Ladle hot clear broth with carrots and celery into each bowl and garnish with dill springs. Serve.
Jeremy loved this! He sai he could always remember eating matzah ball soup on holidays when he was younger, and was very excited to make his own from scratch. He also mentioned that everyone makes theirs differently and the matzah balls that this produces are “crazy because they’re both sinkers and floaters”. Jen hated this. One bite was enough for her. She can’t stand the consistency and palate feel of matzah balls, but at least she tried it!