To make the matzo balls, you should have:
- Two eggs
- ¼ teaspoon black pepper, grounded
- Two tablespoons of melted schmaltz
- ½ cup matzo meal
- Two tablespoons of water
- One teaspoon of kosher salt
To make the soup broth, you need:
- Six cups of chicken broth
- Two peeled, sliced celery ribs
- One peeled, sliced carrot
When serving the meal you need:
- Black pepper, grounded
- One tablespoon of parsley or dill, freshly chopped
The first step in the process is to start making your matzo balls. For the mixture, grab a mixing bowl and place the schmaltz, pepper, salt, water and eggs in the bowl. Whisk them together. One you are done whisking, slowly add the matzo meal, and stir the ingredients together. You want to chill the mixture for about 60 minutes in the fridge, and cover it before doing so.
Next, you want to form your matzo balls. Place about three quarts of water and one and a half teaspoons of salt in a pot until it boils. Once the pot boils, put your heat on medium-low. Grab your matzo mix from the fridge and roll them into balls that are about one inch around. As you roll the balls, place them in the boiling water pot to cook. Once you have rolled all the balls and placed them into the pot, place a cover over your pot, and put the heat down to low. Let the matzo balls cook for about forty minutes. You will know they are done when they double in size and start floating to the top.
Third, start on your broth and vegetables. It’s best to do this while the matzo balls are already cooking. In a three-quart sauce pan, warm your broth over medium heat. As the broth warms, make sure to place your carrots and celery into the pot, and bring the heat down to low. Let the vegetables cook in the broth for about five minutes to tenderize them. Once they are done, cover the pot and turn off the heat.