Directions:
- Lightly beat the eggs with a whisk in a medium bowl. Whisk in the fat, then the water. Add most of the minced parsley (leaving enough for a garnish). In a separate bowl, whisk together the matzo meal, salt, and pepper. Stir the matzo mixture into the liquids until batter is smooth. Cover and refrigerate for at least 1 hour.
- Bring a gallon of water to a boil in a large pot. Measure out dough into 1 tablespoon sized balls. With wet hands, form dough into balls. Gently drop the balls into the boiling water so that each falls into the pot in a different place. Once they are all added, reduce heat to a simmer and cook, covered, for 20 minutes. Test a ball by cutting in half. A cooked ball will not be raw in the middle.
- Once the balls are placed in the water, heat the chicken stock in a separate pot. When it comes to a simmer, turn down the heat and cover. About 5 minutes before the balls are done, add the carrots to the stock and return the stock to a simmer (uncovered). Using a slotted spoon, transfer the matzo balls to the soup. Stir in the dill and serve immediately.
Tips / Substitutes: The carrots can be replaced by any firm vegetable cut small enough to not be intrusive.
Servings: 4 to 6 servings
Preparation Time: 2 hours
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