Matzoh Ball Soup

Matzoh ball soup. Shutterstock

Matzoh Ball Soup

Jewish families eat matzoh ball soup during Passover meals, when unleavened bread is favored. Matzoh, essentially a crisp flatbread or cracker, is pounded into meal to create the base for the round dumplings known as matzoh balls. Most families have a running debate over the merits of heavy matzoh balls versus feathery light matzoh balls. This recipe makes a light matzoh ball with enough substance to retain its shape during cooking. 

Makes 8 servings

• 4 eggs
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons chicken fat or oil
• 1/3 cup club soda
• 1 tablespoon minced fresh parsley
• 1 cup matzoh meal
• 10 cups chicken broth
• 1 large carrot, thinly sliced
• Minced fresh dill or parsley
• Salt and pepper to taste

Make the matzoh balls: In a glass or ceramic bowl, whisk eggs until well beaten. Add salt, pepper, rendered chicken fat or oil, club soda, and parsley. Whisk until well blended. Add matzoh meal and stir until the meal is completely moistened. Cover and refrigerate 1–2 hours.