Matzo Ball Soup
Directions
- 1Whisk six eggs in a bowl with a half cup of melted schmaltz.
- 2Drop in two cups of matzo meal, two teaspoons of kosher salt, and a quarter cup of chopped dill.
- 3Stir that up with two-thirds of a cup of seltzer.
- 4Let the mixture chill for 30 minutes to firm up.
- 5Roll the mixture into quarter cup sized balls.
- 6Drop the balls into a pot of simmering salted water.
- 7Let them cook covered for one hour until they're nice and big and fluffy.
- 8Drop the cooked matzo balls into some chicken soup.
Ingredients
- 6 eggs
- 0.5 cup melted schmaltz
- 2 cups matzo meal
- 2 teaspoons kosher salt
- 0.25 cup chopped dill
- 0.6666666666666666 cup seltzer
- salted water
- chicken soup
Equipment
bowlpot
Tips
- Let the mixture chill for 30 minutes to firm up before rolling.
- Cook covered for one hour until nice, big, and fluffy.
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