Matzo Ball Soup
A delicious chicken soup with light and airy matzo balls.
- 3/4 cup matzo meal
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon finely ground pepper
- 3 large eggs
- 3 tablespoons melted schmaltz (chicken fat) or vegetable oil
- 1 tablespoon finely chopped chives (1/2 tablespoon dried chives)
- 3 quarts chicken stock
- 3 medium carrots, cut into about 1/4 inch pieces
- 2 celery stocks, cut into about 1/4 inch pieces
- 1/2 cup chopped fresh spinach
- chopped scallions for garnish (optional)
- In a medium-sized bowl, whisk together the matzo meal, baking powder, salt, onion powder, and pepper.
- In another bowl, mix together the eggs and schmaltz (or vegetable oil). If you're using seltzer rather than baking powder, add it here.
- Add the egg/schmaltz mixture to the dry ingredients. Add the chives and gently combine. Do not overmix, or the matzo balls will not rise as much.
- Place the bowl, uncovered, in the refrigerator for 30 minutes.
- While the mixture is chilling, prepare the soup base. In a large pot (and one that has a lid), bring carrots, celery, and stock to a boil over medium heat.
- After chilling for 30 minutes, make your matzo balls. With wet hands, form 1 inch balls. Don't be tempted to make them larger. Seriously.
- After the soup has come to a boil, reduce heat to simmer, and gently add the matzo balls.
- Cover, and don't peek for 30 minutes. Seriously.
- After 30 minutes, remove lid and add the chopped spinach. Simmer for 5-10 minutes more. Serve with chopped scallions, if desired.
If using baking powder is an issue, use 2 tablespoons of seltzer water instead.
When I say. "Don't peek," I mean it. Don't peek.
copyright Ida Walker