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Matzo Ball Soup

This is a quick step by step video on how to make one on my most favorite dishes, Matzo Ball Soup (AKA Jewish Penicilin) - The Matzoh Ball recipe is from Arthur Schwartz but the actual dish is my take on the 2nd Avenue Deli preperation which includes Egg Noodles, Carrots & Fresh Dill. Matzo Balls (Arthur Schwartz) 6 Large Eggs 1 cup Seltzer Water 1/2 cup Schmaltz (rendered chicken fat) or Olive Oil 1 t. Kosher Salt 1/2 t. Ground Black Pepper 2 cups Matzo Meal 1) Combine the first 5 ingredients in a bowl and whisk together well. 2) Stir in the Matzo Meal, mix well with a wooden spoon, cover with plastic wrap, refrigerate and allow to stand one hour or more 3) In a large sauce pan bring the seasoned Chicken Stock/Broth up to a boil, reduce heat to a simmer and gently add the Matzo Balls one at a time 4) Cover the pot with a lid and allow the Matzo Balls to simmer 30-40 minutes. 5) Add the cooked Carrots and Egg Noodles, bring back to a boil, garnish with the Fresh Chopped Dill and serve.