Matzo Ball Soup
Matzo balls can be made in advance and refrigerated overnight. Just allow more time for the matzo balls to reheat in the broth.
INGREDIENTS | SERVES 8–10
- 4 eggs
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons chicken fat or oil
- ⅓ cup club soda
- 1 tablespoon minced fresh parsley
- 1 cup matzo meal
- 10 cups chicken broth
- Salt and pepper to taste
- Minced fresh dill or parsley
Make matzo balls: In a glass or ceramic bowl, whisk eggs until well beaten. Add salt, pepper, rendered chicken fat or oil, club soda, and parsley; whisk until well blended. Add matzo meal; stir until meal is completely moistened. Cover and refrigerate 1–2 hours.
Bring a pot of lightly salted water to a rolling boil. With wet fingers, scoop up bits of matzo mixture and lightly roll into small balls, about 1½ in diameter. Drop matzo balls into boiling water. Cover pot, leaving cover slightly off-center to allow steam to escape. Cook 25–30 minutes.
In a soup pot, bring broth to a boil over high heat. Add salt and pepper to taste. Reduce heat to medium low. Remove matzo balls from water with a slotted spoon. Drop balls into broth. Keep warm until ready to serve. Sprinkle with dill or parsley.
Heavy or Light?
At every Passover Seder, diners debate the merits of heavy versus light matzo balls. Some complain if the dumplings aren't feathery while others prefer leaden orbs. Recipes usually aim for a mid-point. But here's an important tip: Often, the difference between heavy and light isn't in the recipe; it's in the way the dough is handled. Too much rolling and pressing packs the dough, making a heavier ball.