- 1 3/4 cups matzo meal
- 6 eggs, beaten
- 1 cup water
- 2 teaspoons salt
- 2 teaspoons finely ground pepper
- 1/2 cup Schmaltz, melted, or vegetable oil or melted butter
- 8 cups Chicken Broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 carrots, sliced into coins (optional)
- 1 celery stalk, thinly sliced (optional)
- 1 cup shredded cooked chicken (optional)
- Chopped dill, for garnish (optional)
- To make the matzo balls: Combine the matzo meal, eggs, water, salt, and pepper in a food processor. Process for 15 to 20 seconds. Add the chicken fat and pulse just until the fat is incorporated. Transfer to a bowl, cover, and refrigerate for 20 to 30 minutes.
- Bring a pot of lightly salted water to a simmer over low heat. Wet your hands and form the matzo mixture into balls about 2 inches in diameter. Gently drop the balls into the simmering water. Cover the pot and simmer for 20 minutes, or until firm and cooked through. Alternately, you can simmer the matzo balls in the chicken broth. This will add flavor to the matzo balls, but will result in a slightly cloudier broth.
- Meanwhile, bring the chicken broth to a simmer in a large saucepan. Season with salt and pepper. When the matzo balls are cooked, transfer them with a slotted spoon to warmed soup plates or bowls. Ladle the hot broth onto the matzo balls, garnish if you like, and serve.