Ingredients
For the Matzah Balls
- 4 Eggs large, beaten
- ¼ cup Seltzer
- ¼ cup Duck fat or sub chicken fat or neutral oil
- 4-5 pieces Matzah blitzed to make 1 cup matzo meal
- 1 teaspoon Baking powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
For the Soup
- 32 oz Chicken stock
- 32 oz Vegetable stock
- 3-5 Carrot finely diced
- 4-5 Celery stalks, green tops only
- 2 sprigs Dill
- Kosher salt to taste
Method
Make the Matzah Ball Mixture
- In a large mixing bowl, whisk together the eggs, seltzer, and duck fat.
- In a smaller bowl, mix matzo meal, baking powder, salt, and pepper.
- Combine dry ingredients with wet and stir to incorporate.
- Chill in the fridge, uncovered, for 30 minutes to hydrate.
Start the Soup Base
- Add both stocks to a large soup pot and season with kosher salt to taste.
- Bring to a simmer over medium heat. Add diced carrots, celery, and dill sprigs.
- Keep it at a gentle simmer while forming matzah balls.
- Form & Cook the Matzah Balls
- Wet your hands and form the chilled mixture into 1½-inch balls.
- Gently lower matzah balls into the simmering broth.
- Cover the pot and simmer for 1 hour—do not lift the lid.
Finish & Serve
- Use a slotted spoon to transfer matzah balls to serving bowls.
- Ladle hot broth over each and garnish with dill fronds.
- Serve immediately while hot and steamy.