Classic Matzo Ball Soup
By: Sheri Wetherell
Published: Saturday, January 2, 2010 - 4:08am

Ingredients




For the broth:
1 5-6 pound chicken
2 large celery stalks with leaves on, chopped
2 large carrots, sliced
1 onion, quartered
3 sprigs parsley
3 sprigs fresh dill
Salt and pepper, to taste
For the matzo balls:
4 eggs, lightly beaten
4 tablespoons chicken fat or vegetable oil
1 cup matzo meal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup seltzer water
Optional: fresh dill or parsley for garnish

Preparation

1 Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear). 2 Skim off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes. 3 Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls. 4 In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt. Add 1/4 selter water. Cover and refrigerate for at least 1 hour. 5 Form the matzo dough into teaspoon-size balls. 6 Bring the chicken broth to a boil. Add the matzo balls, cover, and cook for 20 minutes. 7 Serve immediately. 8 Garnish with fresh dill or parsley.