Matzo Ball Soup Recipe: Velvety Broth

Name: Matzo Ball Soup Recipe: Velvety Broth
Total time: 210 min
Ingredients: 1 cup (125g) matzo meal; 4 large eggs, room temperature; 1/4 cup (60ml) rendered chicken fat or vegetable oil; 1/4 cup (60ml) seltzer water; 1 tsp (6g) kosher salt; 1/2 tsp (2g) black pepper; 2 tbsp (10g) fresh dill, finely minced; 3 lbs (1.4kg) bone-in, skin-on chicken thighs; 4 large carrots, peeled and sliced; 3 stalks celery, sliced; 1 large yellow onion, halved with skin; 1 large parsnip, peeled and sliced; 1 leek, white and light green parts only, cleaned and sliced; 1 bunch fresh dill and 1 bunch flat-leaf parsley, tied; 12 cups (2.8L) cold filtered water; 2 tsp (12g) sea salt

foodiefront.com

Master this authentic Matzo Ball Soup recipe, featuring light, pillowy dumplings and a rich broth. Includes a step-by-step timing guide. Perfect for Passover or

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