Traditionally, matzo balls are served in a broth cooked only with carrots (thick‐cut instead of sliced), but feel free to add other vegetables, rice or noodles (thin egg noodles are good), and chicken meat.
3 Eggs
6 cups of To 9 chicken stock
1/4 cup of Minced or grated onion (optional)
1/4 can of Cup melted rendered chicken fat or ola or other neutral oil
1/2 teaspoon of Freshly ground black pepper
About 1 cups of matzo meal
4 Carrots
Beat together the eggs and 1/2 cup of the stock. (If you would prefer very light matzo balls, separate the eggs and beat the yolks with the stock. Beat the whites until stiff and fold them in after adding the matzo meal.)
Stir in the onion, fat, salt, and pepper. Add the matzo meal; the dough should be quite moist, barely stiff enough to make into balls. If it is too moist, add a little more meal.
Cover the mixture and refrigerate for an hour or overnight. When you're ready to cook, place a large pot of salted water to boil. (You can also cook the matzo balls directly in your stock, but use the larger quantity of stock.) Using wet hands, shape the mixture into small balls, about 1 inch in diameter. Meanwhile, cook the carrots in the 51/2 cups stock.
Turn the heat under the boiling water to medium‐low and cook the balls until expanded and set, about 30 minutes. Set them in soup bowls and ladle the stock and carrots over them.
