Matzo Ball Soup

Matzo Balls Instructions

1. Lightly whisk the eggs in a medium bowl, then whisk in the fat or oil.

2. Add the matzo meal, salt, baking powder, and a few grinds of pepper to the egg mixture and stir to mix. Stir in the water and refrigerate for 30 minutes, until the moisture has been absorbed.

Soup Instructions

1. In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots, and celery, and saute until they start to sizzle, then reduce to medium-low heat for 5 minutes. Stir in the garlic and chicken and raise the heat to medium-high. Cook, stirring occasionally, for about 4 minutes to lightly brown in spots.

2. Add the chicken stock, pepper and dill and bring to a boil, then reduce the heat to low to maintain a gentle simmer, then cover the pot.

3. Scoop rounded tablespoons of matzo mixture, roll each scoop into a ball and drop into the simmering soup. When all the matzo balls are in the soup, cover and adjust the heat to bring the soup back to a very gentle simmer. Cook for 30-40 minutes, and then serve hot.