Homemade Chicken Soup with Herbed Matzo Balls: Herbed Matzo Balls

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.

Ingredients:

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

Directions:

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.

Makes:

Approximately 20 balls