Light as air Matzo ball soup

• For Matzo Balls
• 60 ml oil
• 4 eggs
• 240 ml Matzo Meal
• 8 ml kosher salt
• 60 ml carbonated water
• 5 ml baking powder (more baking powder = more fluffy)
• For Flavoured Stock
• 1.4 L chicken stock
• 2 medium carrots
• 2 celery stalks
• 1 yellow onion, halved
• 2 bay leaves
• 1 whole chicken
• salt and pepper to taste
• fresh dill for garnish

Mga Tagubilin

1. Chicken Broth

   1

   Add the chicken, onion, and bay leaves to a large pot. Pour 6 cups (1440ml) of stock over the chicken. Season with salt and pepper. Bring to a boil, cover, and simmer for about an hour until the chicken is cooked through. When cooked, strain the stock into a medium pot. Shred the chicken meat and set aside.

2. Matzo Ball Mixture

   2

   Beat the eggs in a bowl. Add the oil and beat. Add the matzo meal, baking powder, and salt. Blend together. Add the carbonated water and mix until uniform. Chill in the fridge for 30 minutes.

3. Cooking Matzo Balls

   3

   In the meantime, bring 6 cups (1440ml) of stock to a boil. Form the matzo meal with wet hands into 1 to 1½ inch (2.5 to 4cm) balls. Roll them gently without packing them too hard to avoid tough matzo balls. Rinse your hands in cold water after rolling each ball. Drop the balls into simmering stock after you roll them.

4. 4

   Cover the pot tightly, reduce the heat to maintain a steady simmer, and simmer for 40 minutes without uncovering the pot. The matzo balls should double in size, rise to the surface, and be very light and fluffy. If your matzo balls are ready before your stock is, just keep them warm right in the broth until you are ready to serve.

5. Vegetables

   5

   In the meantime, bring your strained stock to a simmer. Add the sliced carrots and celery and simmer for about 20 minutes until tender.

6. Assembly

   6

   Place at least 3 matzo balls in the middle of each individual serving bowl. Add reserved chicken, if desired. Ladle the hot stock with carrots and celery on top. Garnish with dill, if desired, and serve immediately.