Ingredients
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4 large eggs
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¼ cup schmaltz or rendered chicken fat
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2 tablespoons low-sodium chicken broth plus 8 cups, divided
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1 cup matzo meal
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2 tablespoons finely chopped fresh dill, plus sprigs for garnish
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3 teaspoons salt, divided
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Ground pepper to taste
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2 tablespoons seltzer
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1 cup sliced carrots, cooked until soft
Directions
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Whisk eggs, schmaltz (or chicken fat) and 2 tablespoons broth in a large bowl. Add matzo meal, dill and 1 teaspoon salt; mix with a wooden spoon until well combined. If desired, add a few grinds of pepper. Slowly add seltzer and mix until just combined. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight.
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Fill a deep pot or Dutch oven with water and add the remaining 2 teaspoons salt; bring to a boil over high heat. Wet your hands and mold 16 golf-ball-size balls from the chilled mixture, gently dropping them into the boiling water as you form them.
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Cover the pot and reduce the heat to maintain a simmer. Cook the matzo balls for 45 minutes.
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Meanwhile, bring the remaining 8 cups broth to a simmer in another soup pot. Use a slotted spoon to transfer the cooked matzo balls to the hot broth. (Alternatively, transfer the cooked matzo balls to an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. Do not hold the matzo balls in liquid, as they will lose their shape and integrity.)
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Divide the soup among 8 bowls and add 2 tablespoons cooked carrots to each. Garnish each bowl with a sprig of dill, if desired.
