Ingredients Jump to Instructions ↓

  1. 1 cup matzoh meal

  2. 1/4 cup chicken fat

  3. 1/2 cup soda water -- seltzer

  4. 4 eggs

  5. 1 teaspoon salt

  6. 4 quarts chicken soup -- homemade

  7. 3/4 cup orzo -- omit during -- passover

  8. 2 cups thinly sliced carrots

  9. 1/2 cup chopped fresh dill

Instructions Jump to Ingredients ↑

  1. Preparation : 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. Meanwhile, if you're making orzo, toast it in a dry, medium skillet over medium low heat, stirring often until it turns a light golden brown. Boil the orzo until al dente, drain and reserve for soup. 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 ho


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