Chicken Soup with Herbed Matzo Balls
Why This Recipe Works
After extensive testing for our chicken soup and matzo balls recipe, we found that the best matzo balls were made with four eggs for every 1 cup of meal. When prepared this way, the matzo balls were pleasingly light and not overly eggy. Aligning with tradition, we found that chicken fat, easily obtained by skimming fat from the cooled homemade stock, does in fact make tastier matzo balls. We found it necessary to adjust the amount of water in our matzo balls recipe depending on the brand of matzo meal being used and the desired texture. To test it, the texture should resemble that of soft mashed potatoes a few minutes after the wet and dry ingredients are combined.