Recipe: Matzo Ball Soup

Makes 8 to 10 matzo balls.

Note: Schmaltz is chicken fat. One commercial variety is Empire schmaltz, which is available at Lunds & Byerly's in the frozen kosher section. Some observant Jews don't use baking soda during Passover; it can be omitted, but the matzo balls will be denser. Adapted from chef Melanie Underwood of the Institute of Culinary Education.

• 1/2 c. matzo meal

• 1/2 tsp. baking powder (see Note)

• 1/2 tsp. salt

• 1/8 tsp. ground black pepper

• 2 eggs

• 2 tbsp. seltzer

• 12 c. (3 quarts) chicken stock or water

• Hot chicken soup

Directions

Combine the matzo meal, baking powder, salt and pepper in a medium bowl; set aside.

Meanwhile, bring the stock to a boil.

Remove matzo mixture from refrigerator and form into balls using about 1 tablespoon (a cookie scoop is very helpful) to make a 1-inch diameter ball. Add the balls to boiling chicken stock and reduce heat to just a simmer; cover tightly and cook about 40 minutes or until matzo balls float to the surface.