Matzo Ball Soup

The use of baking powder produces light and fluffy matzo balls. If you prefer a denser matzo ball, either cut the amount of baking powder in half or omit it altogether.

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Step 1

1. Place the eggs in a bowl and beat well. Whisk in the fat and club soda. Add the matzo meal, baking powder and salt, then stir until well combined. Cover the bowl and refrigerate for at least one hour.

Step 2

1. Place the oil in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened

Step 3

2. Add the garlic to the pot and cook for 30 seconds.

Step 4

3. Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.

Step 5

4. Use a tablespoon or a small scoop to make 1-inch matzo balls. Drop the balls into the soup.

Step 6

5. Cover the pot and simmer for 25-30 minutes or until balls are puffed and vegetables are tender.

Step 7

6. Sprinkle with parsley, then serve