Matzoh Ball Soup
Jewish families eat matzoh ball soup during Passover meals, when unleavened bread is favored. Matzoh, essentially a crisp flatbread or cracker, is pounded into meal to create the base for the round dumplings known as matzoh balls. Most families have a running debate over the merits of heavy matzoh balls versus feathery light matzoh balls. This recipe makes a light matzoh ball with enough substance to retain its shape during cooking.Makes 8 servings
- 4 eggs
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons chicken fat or oil
- 1/3 cup club soda
- 1 tablespoon minced fresh parsley
- 1 cup matzoh meal
- 10 cups chicken broth
- 1 large carrot, thinly sliced
- Minced fresh dill or parsley
- Salt and pepper to taste
Bring a pot of lightly salted water to a boil. With wet fingers, scoop up bits of matzoh mixture and lightly roll into small balls, about 1 1/2 inches in diameter. Drop matzoh balls into boiling water. Reduce heat to medium. Cover pot, leaving cover slightly off center to allow steam to escape. Cook for 25–30 minutes.
In a soup pot, combine broth and carrot slices. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 15 minutes or until carrots are tender. Add salt and pepper to taste. Remove cooked matzoh balls from water using a slotted spoon. Gently add to the broth. Garnish with parsley or dill and keep warm until ready to serve.