The Best Matzo Ball Soup

Steps to make

1. 1

   Combine wet ingredients

   2 min
   

   In a large mixing bowl, whisk 4 large eggs with ¼ cup of seltzer and ¼ cup of Shmaltz, or vegetable oil, if using, until completely combined.

2. 2

   Combine dry ingredients

   2 min
   

   In a separate mixing bowl, combine 1 cup of matzo meal, 1 teaspoon of baking powder, if using, and salt and pepper to taste.

4. 3

   Prepare matzo ball batter

   2 min
   

   Add the dry ingredients to the bowl of wet ingredients and mix to completely combine.

5. 4

   Refrigerate

   30 min
   

   Refrigerate, uncovered, for about 30 minutes.

6. 5

   Prepare stock

   10 min
   

   Divide 3 quarts of chicken stock, equally, between two pots and season with salt. Bring both to a simmer and add a few diced carrots, celery and dill sprigs to one of the pots and simmer until cooked then discard the dill sprigs and keep both pots warm.

7. 6

   Prepare matzo balls

   4 min
   

   Keep your hands well moistened by wetting them with water, then roll the chilled matzo dough into 1- 1½-inch balls.

8. 7

   Cook matzo balls

   30 min
   

   Add the rolled balls to the pot of stock without the cooked vegetables then cover with a lid and simmer for about 1/2 hour until the matzo balls are cooked right through. Keep warm in the broth until ready to serve.

9. 8

   Serve

   

   To serve, use a slotted spoon to transfer matzo balls to serving bowls then strain matzo-ball-cooking broth and save for another use. Ladle hot chicken broth with celery and carrots from the second pot into each bowl and garnish with a few dill sprigs.