I can’t quite remember the first time I tasted matzo ball soup. However, it must have happened at a very young age as most of the surrounding details have since been forgotten. It must have also been something I missed dearly. In my teens, before I knew how to cook anything but Lipton butter noodles and Rice-a-roni, I’d attempt to recreate matzo balls by crushing entire sleeves of saltines in my canned soup. Thankfully, we live and learn…
If you like matzo balls that are more dense -- sinkers -- swap out the seltzer in exchange for chicken stock.
- 4 eggs, beaten
- 1/4 cup chicken fat (use canola oil, if you must)
- 1/4 cup seltzer water
- 1 cup matzo meal
- 1 Tablespoon kosher salt
- 2 carrots, diced
- 2 stalks celery, diced
- 12 cups chicken stock
- In a medium bowl, combine eggs, chicken fat, and seltzer. Add matzo meal and salt. Stir to combine thoroughly. Refrigerate for at least 30 minutes. While chilling, the matzo meal will absorb the liquid and the mixture will become more firm.
- When cooking matzo balls, the stock may become cloudy. It'll taste great, but clearer broth just looks better. So, divide the stock between two pots. One pot will be used for serving up clear broth. The other pot will be used to cook the matzo balls.
- Add diced carrots and celery to the stock that will be served with the matzo balls. Bring both pots of stock to a simmer.
- Remove matzo mixture from the refrigerator and form into 1 inch balls. Drop into simmering pot of stock that doesn't have the vegetables. Cover and simmer until matzo balls are cooked through, about 30 minutes.
- Serve matzo balls with the clear broth and vegetables.