Mom's Chicken Soup with Matzoh Balls, Carrots, and Dill

1. 1

   In a bowl, mix together matzoh meal, chicken fat and seltzer.

2. 2

   Whisk eggs in a separate bowl until frothy.

3. 3

   Stir into matzoh meal mix with 1 teaspoon salt.

4. 4

   Refrigerate for 1 to 2 hours.

5. 5

   Bring 2 quarts of chicken soup to a simmer.

6. 6

   Take a small spoonful of the mixture and using two small spoons, shape the mixture into small balls (about the size of a large marble) and place in simmering soup.

7. 7

   Cook for 35 minutes.

8. 8

   Meanwhile, if you're making orzo, toast it in a dry, medium skillet over medium low heat, stirring often until it turns a light golden brown.

9. 9

   Boil the orzo until al dente, drain and reserve for soup.

10. 10

    Bring remaining 2 quarts of chicken stock to a boil.

11. 11

    Cook carrots until al dente.

12. 12

    Lower to a simmer, add cooked matzoh balls, orzo (if using), and dill.

13. 13

    Serve very hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.