Matzo Balls with Chicken Broth

All you need for the simple, authentic flavor in this soup is a little melted chicken fat and top-quality broth, either homemade or purchased.

Yield: Makes 12 matzo balls and 2 qt. soup, 4 to 6 servings

Ingredients

• 3  large eggs, lightly beaten
• 3  tablespoons  melted chicken fat
• 1 1/2  teaspoons  salt, plus more to taste
• 1/8  teaspoon  ground nutmeg
• 1/8  teaspoon  freshly ground black pepper, plus more to taste
• 3/4  cup  matzo meal
• 3  tablespoons  finely chopped parsley
• 2  tablespoons  finely chopped onion
• 2  qt. best-quality chicken broth (homemade or purchased)

Preparation

1. In a medium bowl, combine eggs, fat, 1 1/2 tsp. salt, nutmeg, and 1/8 tsp. pepper. Stir in matzo meal until well blended. Add 3 tbsp. water, parsley, and onion; mix well. Cover and chill for about 20 minutes.

2. In a medium saucepan, bring broth to a boil over high heat. Using your hands, shape rounded tablespoonfuls of matzo mixture (it will stick slightly) into balls and drop into the boiling broth. Reduce heat, cover, and simmer gently until the matzo balls are spongy and light in the center (cut into 1 to test), about 30 minutes. Season soup to taste with additional salt and pepper.

3. With a slotted spoon, lift matzo balls to serving bowls or a tureen. Pour hot broth over them.