Matzo Ball Soup

•Serious Eats by Daniel Gritzer
4 servings

Ingredients

  • 4 large eggs
  • 1/4 c seltzer water
  • 1/4 c rendered chicken fat (schmaltz)
  • 1 c matzo meal
  • 1/4 tsp baking powder
  • 1 tsp kosher salt
  • freshly ground black pepper
  • 3 chicken stock
  • carrot and celery for garnish

Instructions

1

In a large mixing bowl, combine eggs with seltzer and schmaltz. In a small bowl, stir together matzo meal with baking powder, salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes.

2

Meanwhile, divide stock evenly between two pots and bring to a simmer. Add diced carrots and celery to one pot.

3

Using wet hands, form matzo mixture into 1- to 1 1/2-inch balls and add to the simmering stock that doesn't have the carrots and celery. When all matzo balls are added, cover and simmer until matzo balls are cooked through, about an hour. Cooked matzo balls can be kept warm in their broth until ready to serve.

4

Using a slotted spoon, transfer matzo balls to serving bowls (at least three per bowl); strain matzo-ball-cooking broth and save for another use. Ladle hot clear borth with carrots and celery into each bowl. Serve.