MATZO BALL SOUP
7 ½ cups; 4 servings
Beat in a medium bowl with a whisk until well combined:
- 4 large eggs
- (2 tablespoons chicken fat)
- 1 teaspoon salt
Stir in:
- 2 tablespoons minced dill
- (½ cup finely diced fennel)
- (1 tablespoon minced chives or 2 tablespoons chopped parsley)
- ⅓ cup plus 1 tablespoon seltzer water or club soda
Fold in until well blended:
- 1 cup matzo meal
- ¼ teaspoon black pepper
Cover and refrigerate for at least 1 hour and for up to 4 hours. With wet hands, form the matzo mixture into 2-inch balls. Drop gently, one at a time, into a large pot of boiling salted water. Cover, reduce the heat, and simmer for 25 minutes. When the matzo balls are almost cooked, heat in a soup pot:
- 6 cups Poultry Stock, Chicken Broth, or Becker Chicken Soup
Season to taste with:
- Salt and black pepper
Add the matzo balls to the soup pot. Ladle the soup into warmed soup bowls, with 2 matzo balls in each bowl.