Matzo Ball Soup:

Here is the turnout of my matzo ball soup! I think it came out pretty tasty for not knowing what I was getting into. (I loved the dill flavor with it, and the m balls turned out so fluffy and delicate, and they didn’t fall apart)

Ingredients

For the Matzo Balls:

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup chicken fat (schmaltz) or vegetable oil
• 1/4 cup seltzer or water
• 1 tsp salt
• 1/4 tsp ground black pepper

For the Soup:

• 10 cups chicken broth
• 2 large carrots, sliced
• 2 celery stalks, sliced
• 1 onion, quartered
• 1 parsnip, peeled and sliced (optional)
• 1-2 cloves garlic, minced (optional)
• Fresh dill or parsley, for garnish
• Salt and pepper to taste

Instructions

Making the Matzo Balls:

1. In a medium bowl, beat the eggs. Add the chicken fat (or vegetable oil), salt, and pepper, and mix well.
2. Stir in the matzo meal, followed by the seltzer or water. Mix until just combined.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours, to allow the mixture to firm up.
4. Bring a large pot of salted water to a boil. Wet your hands and form the matzo mixture into balls, about 1 inch in diameter.
5. Gently drop the matzo balls into the boiling water. Reduce the heat to a simmer, cover, and cook for about 30 minutes, or until the matzo balls are cooked through and float to the top.

Making the Soup:

1. In a large pot, bring the chicken broth to a boil. Add the carrots, celery, onion, parsnip, and garlic (if using).
2. Reduce the heat to low and simmer until the vegetables are tender, about 20-25 minutes.
3. Remove the onion quarters and parsnip from the broth (you can leave them in if you prefer a heartier soup).
4. Season the broth with salt and pepper to taste.
5. Gently add the cooked matzo balls to the soup.
6. Ladle the soup into bowls, making sure each serving has a few matzo balls and plenty of vegetables.
7. Garnish with fresh dill or parsley before serving.

Enjoy your comforting Matzo Ball Soup!