Matzo Ball Soup with Carrot & Dill || Gracefult Kitchen

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Matzo Ball Soup with Carrot & Dill

Soups

Nothing says Passover like matzo ball soup. The key to these tender, flavorful matzo balls is a hint of schmaltz (chicken fat), a little seltzer and an extra-long simmer. If schmaltz is not readily available at your market, ask the butcher or seek out a local meat market. Or, if you have chicken on hand, remove the skin and cook it over low heat to render the fat. If matzo meal is unavailable, look for whole matzo crackers and grind them at home in your food processor.

Ingredients

4 large eggs
¼ cup schmaltz or rendered chicken fat
2 tablespoons low-sodium chicken broth plus 8 cups, divided
1 cup matzo meal
2 tablespoons finely chopped fresh dill, plus sprigs for garnish
3 teaspoons salt, divided
Ground pepper to taste
2 tablespoons seltzer
1 cup sliced carrots, cooked until soft

Description

Whisk eggs, schmaltz (or chicken fat) and 2 tablespoons broth in a large bowl. Add matzo meal, dill and 1 teaspoon salt; mix with a wooden spoon until well combined. If desired, add a few grinds of pepper. Slowly add seltzer and mix until just combined. Cover with plastic wrap and refrigerate until chilled, at least 3 hours or overnight.
Fill a deep pot or Dutch oven with water and add the remaining 2 teaspoons salt; bring to a boil over high heat. Wet your hands and mold 16 golf-ball-size balls from the chilled mixture, gently dropping them into the boiling water as you form them.
Cover the pot and reduce the heat to maintain a simmer. Cook the matzo balls for 45 minutes.
Meanwhile, bring the remaining 8 cups broth to a simmer in another soup pot. Use a slotted spoon to transfer the cooked matzo balls to the hot broth. (Alternatively, transfer the cooked matzo balls to an airtight container and refrigerate for up to 2 days or freeze for up to 3 months. Do not hold the matzo balls in liquid, as they will lose their shape and integrity.)
Divide the soup among 8 bowls and add 2 tablespoons cooked carrots to each. Garnish each bowl with a sprig of dill, if desired.