Using Improved Chicken Broth is a great shortcut for this classic recipe. Use the boxed chicken stocks for an even better result.
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients:
- 1 recipe Improved Chicken Stock (use boxed stock instead of canned)
- 2 eggs
- 1 Tbsp. vegetable oil
- 1/4 cup sparkling water
- 2/3 cup matzo meal
- 1/2 tsp. salt
- 1/4 tsp. pepper
- More oil for your hands
Preparation:
In a medium bowl, combine the eggs, oil, and sparkling water and whisk until combined. Add the matzo meal, salt, and pepper and stir until smooth. Cover bowl and refrigerate mixture for half an hour so the matzo meal absorbs the liquid. The mixture will become more firm as it chills.
Prepare Improved Chicken Stock and bring to a simmer. Lightly oil your hands. Scoop out a golf ball sized lump of matzo ball dough and roll it in your hands to form a smooth ball. Gently drop into the simmering stock. Repeat with remaining dough, making 8-10 matzo balls. Cover the pan and simmer until done. You can vary the size depending on your taste. The larger balls (6-8 per batch) will cook in about 30 minutes, while the smaller balls (12-14 per batch) take about 15-20 minutes to cook. The matzo balls are done when cooked through, light, and spongy.
Place a few matzo balls in each soup dish then gently top with the soup.
