Matzo Ball Soup
These matzo balls are easy to make and wonderfully light and fluffy. Feel free to skip the carrot and onion if you’re a purist.
1. Beat the eggs in a medium bowl. Add the oil, soda water, matzo meal, and salt and pepper. Stir to combine.
2. Cover and refrigerate for 15 to 30 minutes. Roll the mixture into 8 golf-ball-size balls and store in the fridge until ready to cook.
3. When ready, pour the chicken stock into a large Dutch oven or saucepan over medium heat. Bring the stock up to a simmer, add the matzo balls (they will expand, so be sure not to overcrowd your pot), and poach for 20 minutes, adding the carrot and celery after 10 minutes.
4. Season to taste with salt and pepper, divide among bowls, and garnish with a little chopped parsley.
Originally featured in Souped-Up Latkes and 3 Other Takes on Hanukkah Classics
