Matzo balls have been called the only truly authentic Jewish dish, since all other Jewish foods have eastern European, Sephardic, or other national roots. Our version tends toward the lightness school of matzo-ball construction.
- 4 eggs
- 4 tablespoons melted chicken fat, margarine or vegetable oil
- 1 1/2 cup chicken broth or water
- 1 cup matzo meal
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh dill
- 1 medium carrot, peeled and finely grated
- 4 quarts chicken broth
In a large bowl, beat eggs with chicken fat and broth until well blended. Stir in remaining ingredients for matzo balls. Refrigerate about 1 hour.
Bring a large pot of salted water to a boil. With wet hands, gently form matzo balls about 1 1/2 inches in diameter. You should have about 28 balls. Do not make them compact. Slip into boiling water. When they come to the surface, turn water down to a bare simmer, cover, and cook about 35 minutes. Remove with slotted spoon. Refrigerate if not using in the next hour or so.
Heat chicken broth with matzo balls. Serve soup with 3 or 4 matzo balls per person.
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