Matzoh soup is an Ashkenazi Jewish soup dumpling made from a mixture of matzoh meal, eggs, water, and oil. Matzoh balls are traditionally served in chicken soup. They are a staple food on Passover.
3 large eggs
3 tablespoons rendered chicken fat or butter
1 1/2 teaspoons salt
3/4 cup plus 2 tablespoons matzo meal
10 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
You are welcome to add any veggies
In a medium bowl, whisk together eggs and chicken fat until combined. Whisk in 1/2 cup water and salt. Add matzo meal, and whisk until combined. Cover and refrigerate batter until firm, 2 to 3 hours. Bring chicken stock to a boil in a large wide saucepan, and reduce heat to a simmer.
Slightly dampen your fingertips, and form 1 tablespoons of batter into a 1 inch ball, being careful not to compress the mixture too much. Place ball on the pan. Repeat process with remaining batter.
Using a large spoon, slide the matzo balls into the simmering stock. Once all the balls have been added, cover and cook for 25 minutes. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more.
To serve, fill the soup bowls evenly with soup. Garnish with fresh dill, and serve immediately.
Happy Passover!! I love reading your comments.