Easy Matzo Ball Soup Recipe for 6 Servings

Instructions:

1. In a medium bowl, combine the eggs, schmaltz, seltzer, salt, pepper, and dill until just blended.
2. Stir in the matzo meal slowly until a thick, wet paste forms. Note: Don't overwork it or you'll lose the air from the seltzer.
3. Cover and refrigerate for at least 30 minutes until the meal fully hydrates.
4. In your stockpot, brown the chicken thighs over medium high heat until the skin is golden and sizzle starts to fade.
5. Add the broth, onion, and half the carrots and celery. Bring to a boil, then reduce to a low simmer.
6. With wet hands, gently roll the matzo mixture into 1 inch balls. Note: Wet hands prevent the sticky dough from clinging to your palms.
7. Carefully drop the balls into the simmering broth.
8. Cover the pot tightly and simmer for 40 minutes until the balls are doubled in size and floating. Note: Do not open the lid during this time!
9. Add the remaining carrots and celery 15 minutes before the end until they yield to a fork.
10. Ladle into bowls, ensuring each person gets a piece of chicken and two fluffy balls.