Ingredients
2large eggs
2tbspschmaltz,melted, or any neutral-flavored oil
2tbspwater
1tspkosher salt
¼tspground black pepper
½cupmatzo meal
6cupschicken stock
1large carrot,peeled and sliced thinly
2celery,peeled and sliced thinly
1tbspfresh parsley,or dill, chopped
ground black pepper
Preparation
In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal.
Cover the bowl tightly and chill it in the fridge for at least 2 hours, or up to a day ahead.
In a large saucepan or soup pot, bring 3 quarts of water and 1½ teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low.
Use your hands to roll the matzo ball mixture into approximately 1-inch balls. Gently drop them into the simmering water.
When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size.
Bring the chicken broth up to a simmer in a medium 3-quart saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low.
Simmer the vegetables in the broth for about 5 minutes, until they’re tender. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking.
Use a slotted spoon to transfer 3 matzo balls into each soup bowl, then ladle 1½ cups of broth into each bowl.
Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper.
Serve piping hot, and enjoy!
