Matzo Ball Soup

What makes a great matzo ball is a hotly debated topic. Some people like their matzo balls dense, and some like them airy and light. Some like them cooked in water first and some cook them right in the soup. Try our method and see what you think! Or use matzo-ball mix instead, which you can find in many grocery stores.

KITCHEN GEAR Cutting board Sharp knife (adult needed) Measuring cups Measuring spoons Large bowl Large spoon Large pot with lid Pot holders Slotted spoon Soup bowls Ladle INGREDIENTS 4 large eggs¼ cup plus 2 cups water, divided¼ cup vegetable oil1 cup matzo meal½ teaspoon baking powder8 cups low-sodium chicken broth2 carrots, scrubbed and sliced2 cups shredded cooked chicken (see page 16), from a home-cooked or rotisserie chicken (if you like)Finely chopped fresh dill, for topping (if you like) 1. To make the matzo balls: Put the eggs ¼cup of the water, and the oil in the large bowl and mix well. Add the matzo meal and baking powder and mix again. 2. Transfer to the refrigerator and chill, uncovered, for 30 minutes. Divide into 12 portions and use your clean hands to roll each portion into a ball. 3. Put the chicken broth and remaining 2 cups…

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ChopChop (Digital) - 1 Issue, Winter 2023 - Issue 54

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