Nothing quite says Passover like a warm bowl of matzo ball soup. Whether you’re hosting Seder or looking for a comfort soup to soothe a spring cold, this classic dish is sure to deliver. Read on for one of our favorite recipes.
4 large eggs, beaten
1/4 cup schmaltz (alternative: 3 tablespoons canola oil)
1 teaspoon kosher salt, plus more to taste
Freshly ground black pepper
1 cup matzo meal
3 quarts good-quality homemade chicken stock, divided
2 carrots, peeled and chopped
2 celery stalks, chopped
Fresh dill sprigs
*Schmaltz (or rendered chicken fat) gives the matzo balls a robust flavor and texture. Look for frozen rendered chicken fat in the kosher section of your favorite grocery store, or ask your local butcher.
In a medium mixing bowl, whisk together the eggs, oil, salt and pepper. Stir in the matzo meal. Cover the bowl tightly and chill it in the fridge for at least two hours, or up to one day ahead.
Once matzo mixture is chilled, divide chicken stock evenly between two pots and bring to a simmer. Season with salt.
With wet hands, form matzo ball mixture into 1 ½ inch balls. As you finish rolling each ball, gently drop into the first pot, cover and simmer on low heat until matzo balls rise to the top and are roughly double in size, about 40 minutes. Avoid uncovering the pot so the matzo balls cook more evenly and quickly.
While the matzo balls are simmering, add carrots, celery and dill sprigs to the second pot and simmer until tender, about 5 minutes. Turn off the heat and keep the broth covered so it remains hot while the matzo balls finish cooking. Discard dill sprigs.
Using a slotted spoon, transfer matzo balls to each serving bowl, typically about three per bowl. Ladle the hot broth with vegetables into each bowl and garnish with dill. Finish with black ground pepper to taste and serve.