Matzo Ball Soup
"A perfect matzo ball is substantial enough to hold its shape but not so dense that it sinks to the bottom of the soup. To achieve this delicate balance, we combine matzo meal, eggs, and water and then let the mixture sit in the refrigerator for 1 hour to allow the matzo meal to fully absorb… read more..."
INGREDIENTS
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1/4 cup chicken fat (schmaltz) or vegetable oil
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1 onion, chopped fine
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4 large eggs
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1 teaspoon minced fresh dill
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Salt and pepper
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1 cup (4 ounces) matzo meal
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1 tablespoon chicken fat (schmaltz) or vegetable oil
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1 onion, chopped
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2 carrots, peeled and cut into 1/2-inch chunks
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2 celery ribs, chopped
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1 parsnip, peeled and cut into 1/2-inch chunks
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Salt and pepper
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8 cups chicken broth
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1 1/2 pounds chicken leg quarters, trimmed
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1 teaspoon minced fresh dill
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