MATZO BALL RECIPES RECIPES

Steps:

• Make vegetable broth: In a large pot with a lid over high heat, combine all broth ingredients except salt. Cover, bring to a simmer, then reduce heat to a low simmer, and cook covered until vegetables are very tender, 40 to 45 minutes.
• Meanwhile, make chili oil (if using): In a medium heat-proof bowl, combine everything seasoning, chili flakes, and fennel seeds. In a small saucepan over medium, heat oil to 225°. Pour hot oil over spices, stir, and let cool.
• When broth is done simmering, strain it through a fine mesh strainer, discarding solids. Stir in salt until dissolved, taste, and add more salt if necessary.
• Make matzo balls: In a medium bowl, whisk together eggs, oil, herbs, salt, pepper, and vegetable broth. Fold in matzo meal until no dry spots remain, then cover with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 2 hours.
• When ready to cook, heat a large pot of salted water to a boil and line a baking sheet with parchment paper. Grease the parchment with cooking spray. Using wet hands, shape the dough into balls about 1” in diameter and transfer to baking sheet. You should end up with around 18 balls. (Try to handle the dough as little as possible to avoid compacting it.)
• Reduce heat so that the water is gently simmering. Add matzo balls to water, cover, and cook until they have expanded and are firm to the touch, about 20 minutes. To test if matzo balls are done, cut one in half and check to see if the texture and color is consistent throughout. If it is dense or dark in the center, continue simmering.
• Meanwhile, bring vegetable broth back to a simmer. Add carrots, cover, and cook until just tender, about 4 minutes.
• When ready to serve, add matzo balls to serving bowls and ladle over broth and carrots. Garnish with herbs and chili oil, if using.

Steps:

• Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls. 
• In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.