My Nana’s Matzo Ball Soup Circa 1936

I make this soup several times a month. It’s my Nana’s recipe from 1936. I thought I’d share it because everyone has their own way of making it!

Matzoh Ball Soup 6 large eggs ½ cup melted schmaltz (chicken fat) or vegetable oil 6 Tbsp. chicken broth 3 tsp. freshly ground pepper 3 Tbsp. plus 1½ tsp. kosher salt 1½ cups matzo meal 1 Tsp Dill Crushed garlic to taste Preparation 1. Step 1Whisk eggs in a medium bowl until no streaks remain. Add schmaltz, broth, dill, pepper, and 1½ tsp. salt and whisk vigorously to combine. Whisk in matzo meal until well combined. Chill at least 35 minutes or up to 2 hours (this is essential so that the matzo meal can hydrate).Step 2Bring 5 qt. Chicken broth to a boil in a medium pot. Season with remaining 3 Tbsp. salt.Step 3Using dampened hands, roll matzo mixture into 16 balls about 1½" in diameter. It’s okay to really work them into a ball; they won’t get dense Transfer to a small rimmed baking sheet or large plate.Step 4Carefully lower matzo balls into boiling broth with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure broth isn’t boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Turn off heat and let balls sit in cooking liquid until ready to serve.Step 5Do Ahead: Matzo Balls can be made 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and chill.

For the Chicken Soup use 1 whole chicken, 1 pound of carrots, 1 bunch of celery hearts, parsnips, 2 large onions, fresh parsley, salt, pepper to taste. Simmer and reserve Chicken and Carrots for later. Keep other veggies for lunch with butter.