Fluffy, light as air matzo balls are basically sponges and are an amazing broth delivery system! They are basically the lightest, most delicious and fluffiest dumplings you can imagine, infused with the delicious broth.
Add chicken, onion and bay leaves to a large pot. Pour 6 cups of stock over the chicken. Season with salt and pepper. Bring to a boil, cover and simmer for about an hour until chicken is cooked through. When cooked, strain the stock into a medium pot. Shred the chicken meat and set aside.
Beat eggs in a bowl. Add oil and beat. Add Matzo Meal, baking powder and salt. Blend together. Add carbonated water and mix until uniform. Chill in the fridge for 30 minutes.
In the meantime, bring 6 cups of stock to a boil. Form Matzo meal with wet hands into 1 to 1 1/2 inch balls. Roll them gently without packing them too hard to avoid tough Matzo balls. Rinse your hands in cold water after rolling each ball. Drop the balls into simmering stock after you roll them.
Cover the pot tightly tightly, reduce heat to maintain steady simmer and simmer for 40 minutes without uncovering the pot. The matzo balls should double in size, rise to the surface and be very light and fluffy. If your matzo balls are ready before your stock is, just keep them warm right in the broth until you are ready to serve.
In the meantime, bring your strained stock to simmer. Add sliced carrots and celery and simmer for about 20 minutes until tender.
Place at least 3 Matzo balls in the middle of each individual serving bowl. Add reserved chicken, if desired. Ladle hot stock with carrots and celery on top. Garnish with dill, if desired and serve immediately.
Ingredients
Directions
Add chicken, onion and bay leaves to a large pot. Pour 6 cups of stock over the chicken. Season with salt and pepper. Bring to a boil, cover and simmer for about an hour until chicken is cooked through. When cooked, strain the stock into a medium pot. Shred the chicken meat and set aside.
Beat eggs in a bowl. Add oil and beat. Add Matzo Meal, baking powder and salt. Blend together. Add carbonated water and mix until uniform. Chill in the fridge for 30 minutes.
In the meantime, bring 6 cups of stock to a boil. Form Matzo meal with wet hands into 1 to 1 1/2 inch balls. Roll them gently without packing them too hard to avoid tough Matzo balls. Rinse your hands in cold water after rolling each ball. Drop the balls into simmering stock after you roll them.
Cover the pot tightly tightly, reduce heat to maintain steady simmer and simmer for 40 minutes without uncovering the pot. The matzo balls should double in size, rise to the surface and be very light and fluffy. If your matzo balls are ready before your stock is, just keep them warm right in the broth until you are ready to serve.
In the meantime, bring your strained stock to simmer. Add sliced carrots and celery and simmer for about 20 minutes until tender.
Place at least 3 Matzo balls in the middle of each individual serving bowl. Add reserved chicken, if desired. Ladle hot stock with carrots and celery on top. Garnish with dill, if desired and serve immediately.
