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Nothing reminds me more of home than my grandmother’s Matzo Balls! She used to make them every holiday and no meal would be complete without them. Her secret was using schmaltz, traditionally made with rendered chicken fat, but over the years when the real thing became a thing of the past, she made a vegetarian schmaltz using non dairy butter and flavoring it with all the aromatics used in chicken soup. It is one more (simple) step that is totally worth the effort! These Matzo Balls are delicious and take just a few minutes to make. They are soft and pillowy and guaranteed to make your chicken soup the star of your holiday meal!
You can make the batter a day or two in advance, and roll them up and cook them whenever you are ready. Make sure to use a large pot and salty water, and resist the urge to open the lid! Happy Passover!
In a medium bowl, mix together all dry ingredients. Add eggs and schmaltz to the bowl and mix together until combined. Add the water and dill (if using), then mix the batter. It should be thick and resemble a sticky cookie batter. If it is too liquidy, add more matzo meal. Cover with plastic and let cool in the fridge for at least 1 hour, or overnight.
In a large stock pot, bring 3 quarts of water to a boil. Add 2 tablespoons of salt to the boiling water. Scoop a tablespoon of the batter and using wet hands, roll each to a small ball. (The balls will double in size, so don’t worry if they seem too small.)
Gently drop the matzo balls to the water, one at a time. Close the lid, reduce the heat to simmer and cook the matzo balls for 45-60 minutes. Do not open the lid.
Transfer 2 matzo balls to a soup plate and pour chicken soup over the balls.
You can make them ahead of time, simply transfer the balls with a perforated spoon to a large air-tight container, or if making the same day, keep them in the water and reheat before serving.
Place all the ingredients in a saucepan and simmer for 2 hours. Strain and chill in an airtight container. This will keep in the freezer for up to 6 months.