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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
Matzo balls
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4 eggs
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60 ml (1/4 cup) carbonated water
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60 ml (1/4 cup) chicken fat (Schmaltz) or oil
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310 (1 ¼ cups) matzo crumbs
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5 ml (1 teaspoon) baking powder
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5 ml (1 teaspoon) kosher or regular salt
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3 L (12 cups) chicken broth
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1 small onion, finely chopped
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2-3 carrots, peeled and diced
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2-3 celery stalks, cubed
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Fresh dill, to taste
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Salt and pepper, to taste
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Directions
- In a bowl, combine all the ingredients for the matzo balls.
- Cover with plastic wrap and refrigerate for 30 to 60 minutes.
- In a large pot, heat the oil. Sweat the onion, carrot, and celery for 2-3 minutes. Add fresh dill, salt, and pepper to taste.
- Moisten with half the chicken broth. Bring gently to a boil.
- Simmer for 20-25 minutes, or until the vegetables are cooked.
- Put the rest of the broth in another large pot. Bring gently to a simmer.
- Remove the matzo ball mixture from the fridge. Using an ice cream scoop, scoop the mixture into balls. Roll the balls between your wet hands so that they are firm.
- Drop into the simmering broth. Cover. Leave to cook for 20-25 minutes.
- When ready to serve, serve the soup in 4 bowls and add 2 or 3 matzo balls to each bowl.
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