The Best Matzo Ball Soup Recipe

1. 1

   In a large mixing bowl, combine eggs with seltzer, and schmaltz or oil. In a small bowl, stir together matzo meal with baking powder (if using), salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes.

2. 2

   Meanwhile, divide stock evenly between two pots, season both with salt, and bring to a simmer. Add diced carrots and celery and dill sprigs to one pot and simmer until just tender; discard dill sprigs and keep warm.

3. 3

   Using wet hands, and re-wetting hands as necessary, form matzo-ball mixture into 1- to 1 1/2-inch balls, and add to simmering pot of stock that doesn't have the carrots and celery. When all matzo balls are added, cover and simmer until matzo balls are cooked through, 1 hour. Cooked matzo balls can be kept warm in their broth until ready to serve.

4. 4

   Using a slotted spoon, transfer matzo balls to serving bowls (you should have at least 3 per bowl); strain matzo-ball-cooking broth and save for another use. Ladle hot clear broth with carrots and celery into each bowl and garnish with dill springs. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.