Matzo Ball Soup

Name: Matzo Ball Soup
Yield: Serves 6
Ingredients: 1/4 cup, chicken fat (schmaltz) or vegetable oil; 1 , onion, chopped fine; 4 , large eggs; 1 teaspoon, minced fresh dill; , Salt and pepper; 1 cup (4 ounces), matzo meal; 1 tablespoon, chicken fat (schmaltz) or vegetable oil; 1 , onion, chopped; 2 , carrots, peeled and cut into 1/2-inch chunks; 2 , celery ribs, chopped; 1 , parsnip, peeled and cut into 1/2-inch chunks; , Salt and pepper; 8 cups, chicken broth; 1 1/2 pounds, chicken leg quarters, trimmed; 1 teaspoon, minced fresh dill

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By Diane Unger

Appears in Cook's Country April/May 2015

Main Courses

Soups

Passover

Tender dumplings and savory broth make a happy pair. Just don’t introduce them too soon.

SERVES6

TIME2½ hours, plus 1 hour chilling

WHY THIS RECIPE WORKS

A perfect matzo ball is substantial enough to hold its shape but not so dense that it sinks to the bottom of the soup. To achieve this delicate balance, we combine matzo meal, eggs, and water and then let the mixture sit in the refrigerator...

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