Ingredients
4 eggs
1/2 c. Seltzer
1/2 c. shortening or chicken fat, melted
1 c. matzoh meal
2 tsp. dill, finely minced
kosher salt
Freshly ground black pepper
2 qt. chicken broth, either homemade or canned
Preparation
Step 1In a large bowl, whisk eggs until well mixed. Add in seltzer and melted shortening or fat, and stir to combine. Whisk in matzoh meal and stir until well incorporated, getting rid of all lumps. Stir in dill, salt, and pepper. Set aside in refrigerator for 30 minutes.Step 2Meanwhile, bring chicken broth to boil in a large pot. Remove matzoh ball mixture from refrigerator. Using a melon baller or teaspoon, scoop 1-inch matzoh balls and drop them into the boiling broth. For rounder, firmer matzoh balls, roll in your hands before dropping into the broth. Once all matzoh balls are in the broth, allow to boil for 20 minutes.Step 3To serve, place one matzoh ball onto a soup spoon and ladle with broth.
