8cupslow-sodium chicken stock (homemade or store bought)
12 ounces cooked egg noodles, optional
2 cups roasted chicken pieces, optional
For the matzo balls, beat the eggs and chicken fat together in a small bowl.
In a medium bowl, whisk together the matzo meal, salt, and baking powder. Add in the egg mixture and gently mix with a fork until just combined (do not over mix!) Cover bowl and place in the refrigerator for at least 1 hour.
For fluffy matzo balls, gently shape dough with your hands into 12, 1-inch balls (they will expand quite a bit as they cook.) When shaping the balls, don't compress the dough too much or you'll lose that light, airy texture. They don't need to be perfectly round.
In the meantime, place carrots, celery, onion, chicken stock, salt, and pepper in a large pot. Bring to a boil; reduce heat to simmer. Cover and cook until vegetables are tender, but not mushy, about 20 minutes. Stir in fresh dill. Taste and adjust seasoning, if necessary.
While the soup is simmering, bring salted water to boil in another large pot. Drop matzo balls into the bubbling water (they will sink), lower heat, cover pot and let gently simmer for 20-25 minutes until all the balls float to the top.
Discard onion and celery from the soup.
Place carrots, 2 matzo balls, noodles (if using), and chicken pieces (if using) into bowls and ladle soup on top. Serve hot and enjoy!NOTES: Calorie count does not include noodles or chicken. Don't miss all the tips and suggestions in the full article in order to get the best flavored matzo balls!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.