“Classic Matzo Ball Soup: A Warm Embrace in a Bowl”

Ingredients:

• For the Matzo Balls:
  • 1 cup matzo meal
  • 4 large eggs
  • 4 tablespoons vegetable oil or melted schmaltz (chicken fat)
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 cup seltzer water or chicken broth (for fluffier matzo balls)
• For the Soup:
  • 2 quarts chicken broth
  • 1 large onion, chopped
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 teaspoon dried dill or parsley
  • Salt and pepper, to taste

Directions:

1. Prepare the Matzo Balls:
   • In a large bowl, whisk the eggs, oil (or schmaltz), salt, and pepper together. Stir in the matzo meal and mix until combined. Add seltzer or broth and mix until smooth. Cover and refrigerate for at least 30 minutes to firm up the mixture.
2. Make the Soup:
   • In a large pot, bring the chicken broth to a boil. Add the chopped onion, sliced carrots, and celery. Reduce the heat to a simmer and let cook until the vegetables are tender, about 20 minutes. Season with dill, salt, and pepper.
3. Form and Cook Matzo Balls:
   • Once the matzo mixture has chilled, wet your hands and form the mixture into approximately 1-inch balls. Drop them into the simmering soup. Cover the pot and let them cook until they are firm and fully cooked through, about 30-40 minutes.
4. Serve:
   • Ladle the soup into bowls, making sure to get a few matzo balls and a good amount of vegetables in each serving.