Homemade herbed matzo balls in some homemade chicken soup are a traditional Passover meal and this recipe is sure to be magic at your table.
1/3 cup chicken fat (reserved from soup)
1/3 cup cold Homemade Chicken Soup broth
6 large eggs, beaten
2 tablespoons minced fresh chives
1 tablespoon minced fresh dill
2 tablespoons minced fresh parsley
1 tablespoon thyme leaves
1 1/2 teaspoons salt
1/8 teaspoon pepper
1 1/2 cups matzo meal
4 quarts water plus 1
To make matzo balls, melt chicken fat in a small bowl in the microwave. Cool for 5 minutes. Beat melted chicken fat, reserved broth, and eggs until fluffy. Add chives, dill, parsley, thyme, salt, and, pepper and beat until blended. Using a wooden spoon stir in matzo meal until thoroughly combined. Cover with plastic wrap and refrigerate at least 30 minutes. Matzo mixture may be prepared 1 day in advance if covered and stored in the refrigerator.
Bring water and salt to a boil in a large stockpot over medium-high heat. With moistened hands, form cold matzo mixture into balls using 1 tablespoon mixture per ball. Carefully add balls to boiling water, cover, and, cook until slightly firm and tender, about 40 minutes.
Using a slotted spoon transfer matzo balls to individual soup bowls. Ladle hot Homemade Chicken Soup with vegetables into bowls over matzo balls. Serve immediately.
Approximately 20 balls