Matzo Ball Soup
Recipe adapted from Bon Appétit
Ingredients
Chicken Stock
Matzo-ball Mixture
3 large eggs, beaten to blend
3/4 cup matzo meal
1/4 cup schmaltz (chicken fat), melted
3 tablespoons club soda
1 1/4 teaspoon Kosher salt or coarse sea saltFinal Assembly
2 small carrots, peeled, sliced ¼” thick on a diagonal
Kosher salt or coarse sea salt
Coarsely ground fresh black pepper
Preparation
Chicken Stock can be made 2 days ahead. You should have about 8 cups.
Matzo-ball Mixture can be made 1 day ahead. Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
Final Assembly: Bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo-ball mixture and, using wet hands, gently roll into balls. Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot, and let your matzo balls simmer until they are cooked through and starting to sink, 20–25 minutes.
Meanwhile, bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes.
Remove from heat, add your desired number of matzo balls, and voilà!