Matzoh Ball Soup These matzoh balls are light and fluffy. The key to making great matzoh balls is to use soda water in the batter and not to press them too tightly when forming the balls. Serves 4 Matzoh Balls 4 large eggs ½ cup (125 mL) club soda or 1/8 tsp (.5 mL) baking soda 6 tbsp (90 mL) chicken fat or canola oil 1 ¼ cup (300 mL) matzoh meal 1 tsp (5 mL) salt ¼ tsp (1 mL) onion powder ½ tsp (2 mL) black pepper Broth 8 – 10 cups (2 L – 2.5 L) chicken stock 1 parsnip, thinly sliced 1 carrot, thinly sliced 1 stalk celery, thinly sliced 1 bunch fresh dill 3 tbsp (45 mL) canola oil, for forming the balls ¼ cup (60 mL) finely chopped fresh parsley, for garnish
To make the matzoh balls, in a medium bowl beat the eggs with a whisk. Add the club soda, chicken fat or oil, matzoh meal, salt, onion powder and black pepper. Mix well. Refrigerate 30 minutes. Meanwhile, bring the stock to a boil. Reduce heat to a simmer and add the parsnip, carrot and celery. Tie the dill bunch together with kitchen string. Add the entire bunch of dill to the hot broth. In a small bowl, place 3 tbsp (45 mL) oil; set aside. Lightly oil your palms with the canola oil. Using a tablespoon, scoop some of the matzoh mixture into your palms and gently form a large ball about 1 ½-inch (4 cm) in diameter. Drop the ball into the simmering broth. Continue forming balls and adding them to the broth until all the matzoh mixture has been used. Gently simmer the broth for 20 to 30 minutes during which time the matzoh balls will expand somewhat. Remove the dill bunch and serve the soup hot with a sprinkle of parsley for garnish.