1/4 cup chicken fat
1/2 cup soda water (seltzer)
4 eggs
1 teaspoon Kosher salt
4 quarts chicken soup, homemade (see Recipe below)
2 cups thinly sliced carrots
1/2 cup chopped fresh dill
In a bowl, mix together matzoh meal, chicken fat and seltzer. Whisk eggs in a separate bowl until frothy. Stir into matzoh meal mix with 1 teaspoon salt. Refrigerate for 1 to 2 hours.
Bring 2 quarts of chicken soup to a simmer. Take a small spoonful of the mixture and using two small spoons, shape the mixture into small balls (about the size of a large marble) and place in simmering soup. Cook for 35 minutes.
Bring remaining 2 quarts of chicken stock to a boil. Cook carrots until al dente. Lower to a simmer, add cooked matzoh balls, orzo (if using), and dill. Serve very hot.
Makes 8 servings.
Recipe for Chicken Soup:
8 cups (or more) canned low-salt chicken broth
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
3 large garlic cloves, chopped
1 cup uncooked long-grain white rice
2 tablespoons chopped fresh thyme or 2 teaspoons dried, crumbled
2 cups diced cooked chicken
Fresh chopped parsley
Bring first 5 ingredients to boil in heavy large pot or Dutch oven over high heat. Mix in rice and thyme. Return soup to boil. Reduce heat to medium and simmer soup uncovered until rice is tender, stirring occasionally, about 30 minutes. Add chicken and simmer until heated through, thinning with additional broth if desired. Season with salt and pepper. Transfer soup to large bowl. Garnish with parsley and serve.
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