Matzo Ball Soup

Nothing says comfort like a bowl of matzo ball soup. The key to light, fluffy matzo balls is chilling the batter and not overworking it. Serve in a clear, well-seasoned chicken broth with a little dill.

Ingredients

• ●4 large eggs
• ●1/4 cup schmaltz (rendered chicken fat) or neutral oil
• ●1/4 cup chicken broth or water
• ●1 cup matzo meal
• ●1 tsp salt, plus more for the pot
• ●2 quarts good chicken broth
• ●Fresh dill and sliced carrots, to serve

Instructions

1. 1Whisk the eggs, schmaltz, and 1/4 cup broth together until smooth.
2. 2Stir in the matzo meal and salt until just combined. Do not overmix.
3. 3Cover and refrigerate at least 30 minutes so the batter firms up.
4. 4Bring a large pot of salted water to a gentle boil.
5. 5With wet hands, roll the batter into balls about 1 inch across (they double in size).
6. 6Drop them in, cover, reduce to a simmer, and cook 30 to 40 minutes without lifting the lid.
7. 7Meanwhile, heat the chicken broth with sliced carrots until tender.
8. 8Serve the matzo balls in the hot broth, topped with fresh dill.