The Best Matzo Ball Soup

• 份量: 6 servings
• 活動時間: 10 minutes
• 總時間: 1 hour 50 minutes

食材

4 large eggs, beaten

1/4 cup seltzer or water (see note)

1/4 cup Schmaltz (rendered chicken fat) or neutral oil like vegetable or canola oil (see note)

1 cup matzo meal

1/8 to 1 teaspoon baking powder (optional; see note)

1 teaspoon kosher salt, plus more to taste

Freshly ground black pepper

3 quarts good-quality homemade chicken stock , divided

Finely diced carrot and celery, for garnish

2 fresh dill sprigs, plus picked fresh dill fronds for garnish

步驟

In a large mixing bowl, combine eggs with seltzer and schmaltz or oil. In a small bowl, stir together matzo meal with baking powder (if using), 1 1/2 teaspoon salt, and pepper. Add dry ingredients to wet ingredients and stir to combine thoroughly. Refrigerate uncovered for 30 minutes until matzo absorbs all the liquid.

Meanwhile, divide stock evenly between two pots, season both with 1/2 teaspoon salt each, and bring to a simmer over medium heat. Add diced carrot, celery, and dill sprigs to one pot and simmer until just tender, about 30 minutes; discard dill and cover to keep warm.

Using wet hands, and re-wetting hands as necessary, form matzo-ball mixture into 1- to 1 1/2–inch balls, and add to the simmering pot of stock without the carrots and celery. When all matzo balls have been added, cover and simmer until matzo balls have expanded and cooked through, about 40 minutes. Cooked matzo balls can be kept warm in their broth until ready to serve.

Using a slotted spoon, transfer matzo balls to serving bowls (you should have at least 3 per bowl); strain matzo-ball-cooking broth and save for another use. Ladle hot clear broth with carrots and celery into each bowl and garnish with dill fronds. Serve.

營養

• 每份大小: Serves 4
• 卡路里: 456 kcal
• 總脂肪: 19 g
• 飽和脂肪: 3 g
• 不飽和脂肪: 0 g
• 膽固醇: 138 mg
• 鈉: 1272 mg
• 總碳水化合物: 50 g
• 膳食纖維: 2 g
• 總糖: 8 g
• 蛋白質: 20 g