Who doesn’t love Matzo Ball Soup? Certainly not my little man. In celebration of the Passover holiday, I made mini matzo ball soup. My version couldn’t be simpler. The broth is made from chicken stock, to which I added carrots and celery and a few dill fronds.
Mini Matzo Ball Soup
(makes about 24 mini matzo balls or 8-12 medium-large ones)
1 cup Matzo Meal (or pulse some matzo crackers to a fine powder)
3 Eggs, lightly beaten
3-4 Tbsps. Bacon grease (that’s right, Porcine fat, or if you’re pig-adverse, vegetable oil is a fine supstitute but you’ll always be wondering what if…)
1 1/2 Tsp course Kosher Salt
Freshly cracked Black Peppercorn, to taste
4 Tbsps. Seltzer water
4 bring quarts of prepared chicken stock to a simmer
3 Carrots, sliced
3 Celery ribs, sliced
Dill sprigs, coarsely chopped
1. Mix all matzo ball ingredients in a medium-size bowl. Cover and place in the refrigerator for 30 minutes.
2. Bring 3 quarts of salted water to a boil (don’t be shy with the salt).
3. Meanwhile, with wet hands form matzo balls scooping a 1/2-inch ball of batter between the palms of your hands and rolling them loosely into balls. Drop them into the simmering water one at a time. Cover the pot and cook for 30 to 40 minutes.
4. Bring chicken stock with carrots and celery to a simmer. Ladle soup and matzo balls into each bowl and top with chopped dill fronds. Enjoy!